Raspberry Swirl Cheesecake Pie 2 Extra Servings Recipes

RASPBERRY SWIRLED CHEESECAKE PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl., Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving., Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling.

RASPBERRY SWIRL NO-BAKE CHEESECAKE

Steps:

• Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
• Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
• Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
• Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
• To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

RASPBERRY SWIRL CHEESECAKE PIE

Steps:

• Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
• Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
• Pour half the batter into the crust.
• Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
• Spoon half the preserves over batter.
• Pour remaining batter on top.
• Using a knife, swirl remaining preserves into a decorative pattern.
• Bake at 300°F for 55 minutes.
• Cool.
• Refrigerate leftovers.

CHEESECAKE TART WITH RASPBERRY SWIRL

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
• Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights.
• For the filling: Preheat the oven to 400 degrees F.
• Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.
• Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.
• In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving.

RASPBERRY SWIRL CHEESECAKE PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
• In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. Yield: 6-8 servings.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat the oven to 350°F. Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan. Bake until set, about 10 minutes. Let cool in the pan on a wire rack. Reduce oven heat to 325°F.
• Process the raspberries in a food processor until smooth, about 30 seconds. Pass the puree through a fine sieve into a small bowl; discard the solids. Whisk in 2 tablespoons sugar, and set aside.
• Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow, steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time, mixing each until just combined (do not overmix). Pour the cream cheese filling over crust.
• Drop the raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl the sauce into the filling.
• Set the cake pan inside a large, shallow roasting pan. Transfer to the oven. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer the cake pan to a rack; let cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.