However, I love a PUNCH of raspberry flavor. What are the ingredients for a Raspberry Swirl Lemon Cheesecake? Evenly press the mixture into the prepared pan, using the bottom of a measuring cup to flatten the crust into an even layer. You definitely don’t need to put the juice of three lemons or zest in the filling. To make the crust, put the cookie crumbs in a medium-sized bowl and add 2 rounded tablespoons vegan buttery spread. Wished i had more cookies crust for it. Add granulated sugar and beat for another 3 minutes. Smooth the top of the cheesecake batter with a spatula and drizzle ¼ cup of the raspberry purée in 3 circles (one large and then 2 smaller ones inside each other). XX Liz, Hi Gloria, thank you so much for coming back to star rate and review the recipe I really appreciate it! 1 cup chopped or halved raw cashews The cheesecake was for a birthday dinner. Not only can you do so, but you must. Remove from the oven and allow to come to room temperature. Put the cheeze-cake on a wire rack. I love the flavor combination of raspberries and lemon. I have actually made this recipe into mini cheesecakes numerous times, once for my sisters wedding!! Pour the filling into the cooled crust. Baking at a low temperature in a water bath and then leaving the cake in the oven results in a perfectly creamy, evenly baked filling. . It turned out fantastic. Pour the mixture over the cooled crust and smooth out the top using a rubber spatula. One day I will make it exactly as is, but yesterday I decided to use it as the base for a raspberry lemon adaptation. I just began forming the crust and it’s not sticking together for some reason, any suggestions? Store in the fridge. Pour the graham cracker crumbs into the greased pan and tap to distribute them around the bottom and sides, forming a thin crust. I’m Carolyn Gratzer Cope, and Umami Girl is your guide to a life well-lived. 1/2 cup freshly squeezed lemon juice (about 3 medium lemons) Great recipe, we made it exactly as the recipe states! They just go together so well. Butter the bottom and sides of a spring-form pan. I love the rich, creamy filling against a crunchy crust and then the smooth whipped cream. Cool, then chill overnight. You can bake this cheesecake in an 8 or 9-inch springform pan, it will be taller in the 8inch, therefore, it will need to cook for a little longer. I have updated the recipe to reflect that. Either flavor works. Mix until well combined and pour into the prepared pan. Thank you for sharing! This site uses Akismet to reduce spam. Swirled raspberry lemon cheesecake bars are my new favorite dessert! WOW! Who cares what the Mr. wants, cheesecake is my all time, favorite, to die for food! 1 1/2 cups vegan lemon or ginger cookie crumbs (about 20 to 25 cookies, see note), RASPBERRY SWIRL When ready whisk heavy cream for 1 minute, add powdered sugar and milk powder. Jazzy Vegetarian Subscription TV for Everyone. Cheesecake has a bit of a long timeline. Okay, this is really good; however, next time I would make a regular Vanilla Wafer cookie crust. I have a whole post dedicated to making stabilized whipped cream, it only takes 4 ingredients and five minutes. Next, add your melted butter, mix it for a minute or two so that every crumb has been coated by the butter. Place the pan into a roasting pan or large baking dish. Thanks Jessica- the lemon oreos really did make a difference! If you've visited my site before you probably know that cheesecake is one of my favorite desserts. It's one of my favorite desserts. Your email address will not be published. To serve use a hot clean knife cut slices of cheesecake. Log in. Pour raspberry puree over creamy filling. I have made this cheesecake numerous times with regular Golden Oreos and the Lemon flavored ones. We'll reshare our favorites. This recipe is not strictly New York style — purists have strong opinions about what this style can and cannot be — but in my opinion it draws out the best features of New York Style cheesecake. I’m Carolyn Gratzer Cope, and Umami Girl is your guide to a life well-lived. Chocolate chip cheesecake to be exact. The creamiest lemon cheesecake swirled with fresh raspberries and a sweet graham cracker crust! Thanks for the awesome recipe~ can't rate it highly enough. Refrigerate for 2 to 4 hours. We'd love to see! Carefully spoon long, thin lines of the raspberry jam mixture over the top of the cheeze-cake, about 5 to 6 “lines” in all. Then press the crumbs up the side of your springform pan. Let the cheeze-cake cool for 30 minutes, then carefully remove the springform rim. Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined. (The raspberry filling will be very soft at this point, but it will firm up once the cheeze-cake chills in the refrigerator). I am so happy you are already a fan of this cheesecake!!! Then, using a wooden skewer or the tip of a knife, gently swirl the raspberry jam into the top of the cheesecake in a pleasing, marbleized pattern. Starting with all ingredients at room temperature is very important to achieve the creamiest result. Large Eggs, at room temperature- you need to make sure they are at room temperature so that they combine evenly. Let the cake rest in the oven for an hour. Place the raspberries and the two tablespoons of sugar into a blender and process until smooth. They were really popular and they helped the auction succeed and that’s that’s what counts. Required fields are marked *, Welcome! Since I published this recipe I started using a new baking method that doesn’t require the water bath. Then tap out any excess. Scant 1/2 tablespoon water. This cheesecake looks awesome! XX Liz. Your email address will not be published. Here you will find loads of sweet recipes with a few savory ones for good measure. Have all ingredients at room temperature. We have gone to New York together twice and both times cheesecake is high on the must eat list. A gentle raspberry swirl and a touch of extra lemon flavor are the casual dress that make this version a little extra special. 1/16 rounded teaspoon ground turmeric, CRUST Swirls make my heart go pitter patter! Love it! Just reduce the time for smaller sizes. The swirl of raspberry baked into the cheesecake, dilutes the raspberry … Smooth the top of the cheesecake batter with a spatula and drizzle ¼ cup of the raspberry purée in 3 circles (one large and then 2 smaller ones inside each other). Scrape down the sides and bottom of the bowl, then add the lemon juice and salt. Once your cream cheese is at room temperature add it to the bowl of an electric mixer fitted with a paddle attachment and beat for a minute or two so that the mixture is nice and creamy. I found this amazing looking cake on Pinterest, and I making it now. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Please let me know if you have any further questions or if you try the recipe I would love to know what you think! Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Use a knife to swirl it into the top of the filling any way you like. Combine the raspberries, sugar, and water in a saucepan over medium heat. I appreciate the cooling down steps which are sometimes skipped on other recipes. What size container of raspberries did you use in the recipe? To make the raspberry swirl, put the raspberry jam and water into a small bowl and vigorously stir to combine. Your email address will not be published. That is one gorgeous swirl! Bake in a water bath (see recipe card for details) and then leave in the oven with the door ajar. I want this cheesecake too. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, I clean my knife for each slice for clean slices. It's smooth and creamy, delicately flavored, and classic. Serve warm (the cheeze-cake will still be. I always prefer an Oreo crust over a graham cracker crust. For the crust you'll need: Golden or Lemon Oreos, finely crushed; Melted Butter; To create the raspberry swirl: Fresh Raspberries; Bit of Granulated Sugar/ Caster Sugar; For the glorious cheesecake filling: Cream Cheese- make sure it is the brick kind not whipped… It's great to hear all the photos and steps helped you along the way!! I can place inside regular cupcake pan for the water bath or place the water bath on a lower rack, but what do you suggest for baking time/temp? Always a fave at gatherings! The raspberry augments the flavors without overpowering. Blend together until for 30 seconds to 1 minute, or until completely smooth. As with any cheesecake recipe, I beg of you, please start with room temperature cream cheese. Pingback: Happy birthday, boyfriend! Pulse a few more times until the mixture is crumbly and resembles wet sand. Waiting for it to cool down but super happy. Carefully spoon long, thin lines of the raspberry jam mixture over the top of the cheeze-cake, about 5 to 6 “lines” in all. That’s so cool-I love when recipes for stuff you love are just out there! I do think the water bath is worth the effort on this recipe, to keep this pretty cake from cracking. Hi Betsy, thanks for reaching out. Agreed - raspberry and lemon are a match made in heaven!