This raspberry swirl cheesecake has so many layers of flavor. Not only are there swirls of raspberry in the cheesecake, but it has raspberries on top, resting on a layer of freshly whipped cream. Oh and last but not least, this raspberry swirl cheesecake has a chocolate crust made with crushed Oreos.
Kitchen tools you will need to make this:
- 9 ½ by 13 glass baking dish
- 9 inch springform pan
- Piping bag and decorator tip, or purchased spray whipped cream
- 3 cups Driscoll’s raspberries
- ½ cup sugar
- 2 tbls lemon juice
- 1 tbls lemon zest
- 2 tsp cornstarch
Ingredients for Chocolate Crust:
- 24 Oreo cookies
- 3 tbls butter melted
- ½ tsp sea salt
Ingredients for Cheesecake filling:
- 32 ounces cream cheese
- 1½ cups sugar
- ½ cup sour cream
- 1 tbls lemon zest
- ½ tsp salt
- 1 Tbls vanilla extract
- 4 Pete and Gerry’s eggs
Needed for baking:
- Boiling water
Ingredients for topping:
- 43 Driscoll’s raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
In a medium saucepan, combine the raspberries, sugar, lemon juice, zest and cornstarch, stir to combine. Cook the mixture over medium heat until the raspberries have broken down and the mixture has thickened, about 20 minutes. Use a hand blender and purée until smooth. Strain through a fine mesh strainer to remove the seeds. Set aside to cool.
Preheat the oven to 325 degrees. Prepare a 9-inch springform pan by covering the bottom and sides with aluminum foil. Place Oreos in a food processor and pulse until no large chunks remain. Add in salt and melted butter and pulse to combine until no dry crumbs remain. Press the mixture evenly into the prepared pan and bake until set, about 15 minutes. Let cool completely on a wire rack.
Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and no lumps are visible. Scrape down the sides of the bowl as needed. Add in sugar, sour cream, lemon zest, salt and vanilla extract. Beat on medium speed until smooth. Add the eggs 1 at a time and mix until incorporated. Scrape the sides of the bowl after each addition.
Pour one half of the cream cheese mixture over the crust. Spoon one half of the raspberry purée over top. Pour the remaining cream cheese mixture over the top making sure to cover the raspberry mixture completely. Tap the cheesecake lightly on the counter to remove air bubbles. Dollop the remaining raspberry mixture over the top, using a knife, gently swirl it into the batter.
Pour boiling water into the glass pan and place in the oven on the lowest rack. Place the cheesecake pan on the rack above it. Bake until the edges are set and the middle has a slight wobble, 1 hour and 45 minutes. After 1 hour, cover the cake loosely in foil for the remainder of the cooking time. Remove from the oven and let cool completely on a wire rack. Cover with plastic wrap and refrigerate overnight.
Serve the next day at room temperature. Before serving top with whipped cream and raspberries. Whip the cream and sugar. Fill piping bag with whipped cream and pipe onto top of cheesecake. Top with fresh raspberries.
Cheesecake will keep fresh up to one week in refrigerator. Purchase raspberries fresh the day of or day before you make so they remain fresh on the cheesecake for a week.
- Category: dessert
- Method: baking
Keywords: raspberry, chocolate, cheesecake, dessert, date night
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