link) quite a while ago so I could make cheesecake in my Instant Pot (aff. Pour 1 cup water into a 6-quart electric pressure cooker. I would probably spray the foil first with nonstick spray. Cool for 15 minutes, then refrigerate for 1 hour. Drop raspberry sauce by the teaspoon on top. Cool. I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months. Lastly, less is better when swirling the raspberry sauce. So about a month ago my sister texted me with a picture of this amazing looking cheesecake she made for Father’s day in her electric pressure cooker. So much simpler than cooking the cheesecake in the oven using the water bath method. It disappeared fast. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. Don’t be worried if there is a little water on top when you open the lid, it will soak in during the chilling process. Combine chocolate wafer crumbs and melted butter in a medium bowl. Raspberry Swirl Cheesecake serves 8-10 adapted from Martha Stewart Living May 2004 (cupcake version can be found in Martha Stewart's Cupcakes) 1 cup (5oz) finely ground graham crackers 2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 6 … For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. Process raspberries in a food processor until smooth, about 30 seconds. Unlock the lid and carefully open the cooker. This cheesecake. If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Pour mixture into the graham cracker pie crust. link) is amazing for pressing down the crust. link). And then be sure to hide it from him. link) for making cheesecake and that works too. I got right to work. With a wooden skewer or toothpick, swirl sauce into filling. Crust. 5 tablespoons butter, melted and cooled. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped with fresh whipped cream and more raspberries if you want If you're looking for raspberries and chocolate try my raspberry … Spoon the raspberry swirl on to the filling in various spots. Preheat oven to 350°F. Disclaimer: post contains affiliate links for items on Amazon. 1) Preheat the oven to 350 degrees. It was Thanksgiving Day and my niece Jadee had made two of these cheesecakes. But I know some people buy separate sealing rings (like this one on Amazon, aff. Make a foil sling by folding a two to three foot piece of aluminum foil into thirds lengthwise. Set the springform pan (uncovered) on the foil sling and use it to lower the pan into the pot. It seems to work well. Bake 35-45 minutes or until filling is set. Spray a 9” springform pan with non stick spray, wrap the outside of the pan a couple times with some aluminum foil and place the pan in a large roasting or baking pan big enough to fit the springform pan comfortably. Well that picture she sent pushed me over the edge. Less is better when swirling the raspberry sauce. I don’t remember who won for sure (probably my oldest son, who is bigger than me, and a cheesecake eating machine). If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). Preheat oven to 350 degrees. Serving Size 1 slice, 1/8 of pie Calories Per Serving 500 Total Fat 22g Calories From Fat 190g Saturated Fat 10g Trans Fat 2.5g Cholesterol 70mg Sodium 260mg Carbohydrates 69g Dietary Fiber 0g Sugar 59g Protein 8g Percent Daily Value*: Vitamin A 10%, Calcium 20%, Vitamin C 4%, Iron 4%. Refrigerate for 3 hours or overnight. Cut through batter with a knife to swirl. Pour cream cheese mixture onto cooled crust. Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. And that’s probably a good thing actually. This site uses Akismet to reduce spam. 23 People talking Join In Now Join the conversation! Bring to boil, and … Place a tiny glob of seedless raspberry jam in the center of the tops and swirl it with a toothpick. 2 cups (about 250 grams) finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below) 6 tablespoons (85 grams) unsalted butter, melted. Unlatch the sides of the pan to remove cake inside. Notify me of follow-up comments by email. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Cheesecake should be set but still slightly wobbly in the center. Haha. I adapted the crust a little (and made more of it because I like a high crust ratio going on). Second, have you ever used a foil sling? My bigger-than-me son came by while I was posting this recipe (you know the one that’s a cheesecake eating machine?). We don’t want cracking or lots of steamy water on top. It’s super easy to leave cheesecake in the oven too long because it looks like it’s not done when it really is done. But that’s where the electric pressure (i.e. I got this recipe off the back of a Ready Crust pie crust. Transfer remaining raspberry filling to a … Add cooled gelatine mixture and pulse until combined. And I’ve been dreaming about this cheesecake ever since. I’m super excited to be here to share this raspberry swirl cheesecake with you. Refrigerate for 6 hours or until set. Preparation. 2. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment (or use a heavy duty hand mixer); mix on medium speed until fluffy, about 3 minutes. Ingredients. This raspberry swirl cheesecake is creamy, tangy and sweet! I cut down the raspberry swirl cheesecake recipe from Martha so it would work in a 7-inch springform pan. I wanted it to work out so bad. Whisk in 1 tablespoons sugar, and set aside. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. (adsbygoogle = window.adsbygoogle || []).push({}); (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Pressurizing + Natural Release Time + Chilling Time, (5 ounces) graham cracker crumbs, about 9-10 sheets crushed, View thecookstreat’s profile on Instagram, View thecookstreat’s profile on Pinterest, My Favorite Homemade Pizza: The Best Toppings & Baking Tips. Pour cream cheese filling over crust (see note). I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese. At medium speed with electric mixer until well blended cooking method that this low carb raspberry swirl cheesecake with cream... Well that picture she sent pushed me over the edge in which I used the original cream and. 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