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Raspberry Swirl Cheesecake {Gluten Free}

Crust
1 cup (5oz) finely ground graham crackers or cookies (we use gluten free cookies)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Sauce
6 ounces (1 1/2 cups) raspberries
2 tablespoons sugar

Cake
1 1/2 cups granulated sugar
4 packages (32 ounces total) cream cheese, room temperature
1 teaspoon pure vanilla extract
pinch salt
4 large eggs, room temperature

Pot of boiling water, for the roasting pan

Method
Pre-heat the oven to 350°F.

Place a 9″ spring form pan onto a double layer of wide aluminum foil or use a high-sided cake pan.
If using a spring form pan wrap up the sides of the pan to make it water tight. You don’t want any foil seams or edges on the bottom or low on the sides of the pan, or water may creep in while it is baking.

Combine the graham crackers or cookies, 2 tablespoons sugar and the melted butter in a large bowl and mix.
Firmly press the crumbs into the bottom of your cake pan. We find that a flat bottomed pint glass is useful for pressing the crumbs evenly and tightly into the pan.

Bake the crust until set, roughly 10 minutes and then allow it to cool on a wire rack.

Reduce your oven’s temperature to 325°F.

Purée the raspberries and then strain out the seeds and any solids.
Add 2 tablespoons of sugar to the strained puree.
Pour into a small sauce pan and bring the raspberry sauce to a bare simmer over medium low heat.
Reduce the sauce for 1-2 minutes until it has thickened slightly and then set aside to cool.

In the bowl of your mixer with the paddle attachment, beat the cream cheese on medium speed until smooth and fluffy (roughly 3 minutes).
Reduce the mixer’s speed to low and add the 1 1/2 cups of sugar in a slow steady stream.
Beat in the salt and vanilla and then on low speed, beat in the eggs, one at at time.
Adding the next after the first has been incorporated.
Take care not to over mix as the eggs can trap air in the batter and this leads to all sorts of cheesecake trouble.

Once you’ve mixed in the last egg, pour the batter into your prepared crust.
Dot the top of the batter with drops of the raspberry sauce and with a knife or wooden skewer, swirl the surface of the batter to create the marbled effect.
Reserve the remaining sauce for garnishing later.

Set the cake into a large roasting pan and place into the oven.
Carefully ladle the boiling water into the roasting pan.
Fill the pan no higher than the lowest edge of the foil, or you run the risk of baking a cheesecake soup.

Bake until the cake is puffy and set but the center is still has a slight wobble.
This will take approximately 65 minutes.

If your oven tends to brown your cheesecake, lightly tent the pan with foil.

Allow the cake to cool completely in the pan on a wire rack.
Transfer the cake to the refrigerator and allow to chill overnight (or a minimum of 6 hours).

To serve, run a knife around the edge of the cake to release from the pan and remove the spring form collar.

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