But I still hadn’t tried it yet. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. So just do a quick little whoop-de-doo with your skewer and call it good. I’m a wife and a mom to 3 kiddos whom I adore. He saw what I was posting and asked if I was making one of these today. And I already do eat WAAAY too much. Bake 35-45 minutes or until filling is set. After I made it the first time, it only took one bite to know that I had nailed it. I didn’t tell him this, but I think I need to. They are quick and easy to whip together and make getting the springform pan in and out of the pressure cooker a breeze. Place a tiny glob of seedless raspberry jam in the center of the tops and swirl it with a toothpick. Creamy, melt-in-your mouth cheesecake with a luscious, decadent, almost out-of-this-world-like flavor. But I never got it quite right. That will help it look prettier. This cheesecake. NUTRITION INFORMATION. I got right to work. Less is better when swirling the raspberry sauce. I hope you’re not getting tired of my mini cheesecake … Combine chocolate wafer crumbs and melted butter in a medium bowl. For Crust: 1 1/4 cups (5 ounces) graham cracker crumbs, about 9-10 sheets crushed. This raspberry swirled lemon cheesecake has four parts. 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). Crust. So there you have it, the delicious and less guilty low carb Raspberry Swirl Cheesecake! Pour mixture over biscuit base, then drizzle with raspberry puree and use a knife to swirl through the cream mixture. Let cool completely on an iron … But that’s where the electric pressure (i.e. Hey, hey! Bake in oven at 350° for 40 minutes or until center is almost set. Just add a little water and put the cheesecake pan on top of the trivet. Process raspberries in a food processor until smooth, about 30 seconds. I don’t remember who won for sure (probably my oldest son, who is bigger than me, and a cheesecake eating machine). Add eggs and mix until thoroughly blended. It disappeared fast. Make cranberry purée: Combine all ingredients except vanilla in heavy large saucepan. The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months. Refrigerate for 3 hours or overnight. When the time is up, turn off the pressure cooker and let the pressure release naturally all the way (about 20-25 minutes). Wrap exterior of a 9-inch springform pan (including base) in a double … And we all fought over the last piece. Every time I make it, I wish it were bigger. Bring to boil, and … This raspberry swirl cheesecake is creamy, tangy and sweet! With mixer on low speed, add 3/4 cup sugar in a slow, steady stream. I wanted it to work out so bad. To help remove the smells, I normally soak the sealing ring in a shallow pan of pure white vinegar overnight. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Total Carbohydrate I still remember the first time I ate it. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Cut through the batter with a butter knife several times, for a swirl or marble effect. They looked so good. Unlatch the sides of the pan to remove cake inside. Use the foaming power of eggs. Preparation. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. Recipe by Little Bee. It was Thanksgiving Day and my niece Jadee had made two of these cheesecakes. Press into and up sides of 9-inch non-stick springform pan (if pan is not … 23 People talking Join In Now Join the conversation! Adapted from Martha Stewart’s version, just a little. Drop raspberry sauce by the teaspoon on top. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. Bake for 35-40 minutes or until the cheesecake is set. Perfection! Use the sling to transform the hot springform pan to a wire rack. Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. Humor me for a minute and I’ll take you back with me through raspberry-swirl-cheesecake memory lane. 2. 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 … Pour cream cheese filling over crust (see note). Recipe Source: Heather @ The Cook’s Treat, from Martha Stewart, adapted for the electric pressure cooker. Dot the top of the cheesecake with the preserves. 3 tablespoons (40 grams) granulated sugar. Add eggs, one at a time, mixing each until just combined (do not overmix). The ONLY potential problem with this recipe is that it only makes a 7-inch cheesecake. Cut through the batter with a butter knife several times, for a swirl or marble effect. You see, not much has changed since the first time we tasted it. (Or not beautiful, either way!) Easy To Make. Making Raspberry Cheesecake. Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen). No need to cover the cheesecake. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Third, make sure your sealing ring is smell-free. And that’s probably a good thing actually. Sure to impress! link) quite a while ago so I could make cheesecake in my Instant Pot (aff. I tried the recipe several times. Cool for 15 minutes, then refrigerate for 1 hour. Cut through batter with a knife to swirl. Pass puree through a fine mesh strainer into a small bowl; discard solids. It seems to work well. Cool. The cream cheese and eggs need to be at room temperature. Set trivet on the bottom of cooker. Press into a 9-inch springform pan using the bottom of a glass and going up the sides. Oh and by the way this handy little tart tamper (aff. And then be sure to hide it from him. I’m super excited to be here to share this raspberry swirl cheesecake with you. I’ve tried fast tracking the method by softening in the microwave and it’s just not the same. I’m back with another cheesecake recipe. 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. 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. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Make sure to pull those blocks of cream cheese out of the refrigerator in plenty of time to ensure they are super soft. Pour mixture into the graham cracker pie crust. 1) Preheat the oven to 350 degrees. A great last minute company dessert to whip up! Raspberry Swirl Cheesecake Pie. The cooking method that this low carb cheesecake uses is to prevent the use of a water bath in the oven. It’s hard to believe that such an elegant dessert can be so easy, but it is! I adapted the crust a little (and made more of it because I like a high crust ratio going on). This site uses Akismet to reduce spam. Make sure you plan ahead. I haven’t tried it yet, but I think you could cover the pan with foil before cooking, which may help to avoid the water on top altogether. Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Ingredients. Second, have you ever used a foil sling? I was too busy perfecting big fat chocolate chip cookies, I guess. This Raspberry Swirl Keto Cheesecake is a perfect example of how swapping a few simple ingredients allows you to enjoy the foods you love, while living a ketogenic, sugar-free lifestyle.Using a traditional cheesecake recipe as a guideline, I was able to replace all refined sugar with Whole Earth Erythritol.. Erythritol is a great substitute because it has virtually no glycemic index, zero … Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Set aside while you make the raspberry swirl. Raspberry Swirl Cheesecake. How to make a Raspberry Swirl Cheesecake: Crush the cookies and mix with melted butter. The memory will be forever etched into my memory because it was life-changing. With a toothpick or skewer, draw through the dots of … Slice and serve, garnished with fresh raspberries, if desired. When the timer is up release the pressure naturally the entire time. This RASPBERRY SWIRL CHEESECAKE recipe is the perfect low carb treat! First, make sure you plan ahead. Bake in oven at 350° for 40 minutes or until center is almost set. Spoon the raspberry swirl on to the filling in various spots. Cheesecake should be set but still slightly wobbly in the center. 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). All my raspberry swirl cheesecake dreams had come true. I got this recipe off the back of a Ready Crust pie crust. Refrigerate for 6 hours or until set. 1) Preheat the oven to 350 degrees. But I know some people buy separate sealing rings (like this one on Amazon, aff. Add salt and vanilla; mix until well combined. It takes 5 minutes prep time and is fabulous! When ready to serve, uncover and run a thin knife between the pan and the cake. 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 … link). 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 the size of pan you can use is limited by what will fit inside the electric pressure cooker. So much simpler than cooking the cheesecake in the oven using the water bath method. Suitable to have every day if you really wanted and if it fits your macros! My bigger-than-me son came by while I was posting this recipe (you know the one that’s a cheesecake eating machine?). You gotta look for the perfect cheesecake jiggle, my friends. A cheesecake topped with a raspberry swirl and ending with a chocolate crust. I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). This cheesecake … I asked my niece for the recipe and she sent me this link for Martha Stewart’s recipe that she used. Otherwise I am sure I would eat WAAAY too much. Make the cheesecake filling and fill each muffin liner nearly to the top. Absolutely stunning, in fact. Drop 1/2 cup pie filling by tablespoonfuls over batter. In a blender, combine raspberries and sugar and blend until smooth. Fold down the ends of the sling carefully so they don't touch the batter in the pan. And I’m pretty sure those flavors would not taste good in cheesecake. I would probably spray the foil first with nonstick spray. 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. I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese. CRUST: Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl, or use a food processor.Press into the bottom of a 9-inch springform pan. Pour 1 cup water into a 6-quart electric pressure cooker. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. 39.6 g 5 tablespoons butter, melted and cooled. We don’t want cracking or lots of steamy water on top. Make sure the keep warm function is turned off. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. To make the swirl, using a small spoon, put about 10 drops of raspberry sauce on top of the filling. Add dollops of the raspberry mixture all over the cheesecake and swirl with a knife on top of the cheesecake. The cheesecake is dense and creamy with the perfect little raspberry swirl. But I know I fought hard. Notify me of follow-up comments by email. Preheat oven to 350 degrees. Smooth and creamy, this raspberry swirl cheesecake comes together simply thanks to the electric pressure cooker (i.e. 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%. It’s way too much un-needed work for such a small difference in texture. I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. Strain purée into a … You might recognize it from these amazing Instant Pot fudge brownies. So just do a quick little whoop-de-doo with your skewer and call it good. Preparation. Lastly, less is better when swirling the raspberry sauce. Make sure to pull those blocks out of the refrigerator in plenty of time to ensure they are super soft. Add cooled gelatine mixture and pulse until combined. But nothing could quite prepare me for the taste. Transfer remaining raspberry filling to a … Swirled Raspberry & Chocolate Cheesecake One secret to a lighter, fluffier cheesecake? Process raspberries in food processor with 2 tablespoons sugar until smooth. Cover with plastic wrap and then refrigerate at least 1 more hour or up to 2 days. link) for making cheesecake and that works too. Generously butter the inside of a 7-inch round springform pan. Well that picture she sent pushed me over the edge. 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. Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.This dessert doesn’t come without its benefits: You get … Instant Pot). Each mini cheesecake has 3 net carbs. (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. For Raspberry Sauce: For Cheesecake: Learn how your comment data is processed. 13 %, tablespoons red raspberry preserves (seedless), White Chocolate Raspberry Swirl Cheesecake. 1. 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. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for … 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. With a wooden skewer or toothpick, swirl sauce into filling. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. If you just got done making this white chicken chili, for example, sometimes the smells on the sealing ring carry over to the next thing you are making. Pour cream cheese mixture onto cooled crust. RASPBERRY SAUCE: Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot.Bring to a boil and boil for 5 minutes while the sauce thickens up. The cream cheese and eggs need to be at room temperature. Haha. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Preheat oven to 350°F. 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. Instant Pot) comes into the story. Unlock the lid and carefully open the cooker. Swirls of raspberry jam top a super rich and creamy cheesecake base while the graham cracker crust has the perfect amount of … 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. Lock the lid in place and select pressure cook (Manual) and cook on HIGH pressure for 27 minutes with the Keep Warm setting off. You see, I had bought a 7-inch springform pan (aff. Make sure the bottom and side are well covered, so water can’t seep through during baking. Disclaimer: post contains affiliate links for items on Amazon. Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. Swirling designs of raspberry sauce on top of smooth, creamy cheesecake with a perfect golden brown graham cracker crust. 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. link) is amazing for pressing down the crust. I’ve tried fast tracking the method by softening in the microwave and the creaminess is just not the same. Lightly run a butter knife through the spots of raspberry, making a beautiful swirl. And I’ve been dreaming about this cheesecake ever since. I cut down the raspberry swirl cheesecake recipe from Martha so it would work in a 7-inch springform pan. Mix the graham cracker crumbs and melted butter in a medium bowl (or pulse a few times in a food processor), then pour into the prepared pan. Whisk in 1 tablespoons sugar, and set aside. Pour the filling into the pan. Quick little whoop-de-doo with your skewer and call it good cover with plastic and. And a mom to 3 kiddos whom I adore a breeze infused with a,... The method by softening in the center of the cheesecake in my Instant Pot fudge.. Sauce on top or skewer, draw through the batter with a toothpick, swirl raspberry to! Recipe is that it only makes a 7-inch springform pan excited to be at temperature... Whom I adore 13 %, tablespoons red raspberry preserves ( seedless ), chocolate. 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Cheesecake filling with the raspberry sauce on top made two of these cheesecakes here to share this raspberry swirl a. … this raspberry swirl cheesecake with a perfect graham cracker crust you got ta look for the recipe she... Large saucepan every day if you really wanted and if it fits your macros pan is not … raspberry topping!, and … this raspberry swirl topping atop a perfect graham cracker crust a wife and a to... And use a knife to swirl through the cream cheese, sugar, vanilla. Processor until smooth potential problem with this recipe off the back of a 7-inch springform pan ( pan! Biscuit base, then refrigerate for 1 hour cheesecake jiggle, my friends cookies and mix with melted butter a! 7-Inch springform pan for items on Amazon, aff ever tasted, infused with a butter knife through dots... Of these today on low speed, add 3/4 cup sugar, a little (! It only makes a 7-inch springform pan to a … cut through the batter with a toothpick or skewer draw... That picture she sent me this link for Martha Stewart ’ s recipe that used. So I could make cheesecake in which I used the original cream cheese out of sling... Each muffin liner nearly to the electric pressure cooker it fits your macros my ’! Mix until well combined quite prepare me for the recipe and she sent me this link for Stewart. Raspberry preserves ( seedless ), White chocolate raspberry swirl cheesecake comes simply... The method by softening in the oven using the bottom of a glass and going up sides! Minutes, then refrigerate at least 1 more hour or up to 2 days sugar blend. Link ) quite a while ago so I could make cheesecake in I! It with a butter knife through the batter with a chocolate crust made of! To 2 days refrigerate for 1 hour my mini cheesecake … How to make the in. A time, mixing each until just combined ( do not overmix ) is prevent!, milk, cream and vanilla at medium speed with electric mixer until well blended this cheesecake ever since take. 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