Raspberry Swirl Cheesecake

Being a Pastry Chef I try a lot of desserts and although I love trying new things, there are a few favorites that I always go back to.  I find when a classic dessert is done really well it speaks for itself, and this cheesecake does exactly that.  I cannot even begin to tell you how many times I have made this.  It's always a hit at parties, and it has also been one of my biggest sellers every time I put it on one of my menus.
This cheesecake has a very elegant look and the hot pink color of the raspberry swirl going through it just makes the whole thing pop.  Aside from adding a beautiful color to the cheesecake, the raspberry swirl also adds a vibrant flavor.  The slight tartness cuts the sweet, creamy texture of the cheesecake perfectly.    

This weekend I'm making this cheesecake for my mom.  Growing up there was a cheesecake at almost every family function.  Since I'm from the Bronx, I'm guessing it's a New York thing.  Now it's expected that I always take care of dessert at family functions, and I'm very happy doing so!  It's hard for me to decide what to make for my mom because she loves everything I make.  She's not biased at all ;)  In all seriousness though, every time I make her something new she tells me it's the best thing she's ever had.  Oh the dilemma!  I usually make her a cake covered in buttercream flowers, but this cheesecake will be a nice change.  I really think it suits her perfectly- elegant, classy, and full of life.  By the way if you think I'm all about pink, you should meet my mom!  Believe me the apple doesn't fall far...

To watch my how-to video on this cheesecake please click here:
http://how2heroes.com/videos/dessert-and-baked-goods/raspberry-swirl-cheesecake

Graham Cracker Crust

• 1 stick unsalted butter, melted
• 2 cups graham cracker crumbs

1. Preheat oven to 350 degrees.
2. Mix melted butter and graham cracker crumbs until combined.
3. Press mixture into a 9" springform pan.
4. Bake for 10 minutes.
5. Set aside to cool.

Raspberry Swirl

• 3/4 cup raspberry puree
• 1 teaspoon cornstarch

1. Whisk together puree and cornstarch till there are no lumps.
2. Set aside to thicken while you make the cheesecake batter.

Cheesecake Batter

• 24 oz. cream cheese at room temp
• 1 1/3 cups sugar
• 1/4 cup cornstarch
• 2 eggs
• 1 Tablespoon vanilla bean paste
• 1/2 cup heavy cream

1. Mix cream cheese and sugar in mixer.
2. Add cornstarch and mix until incorporated.
3. Add eggs and vanilla bean paste.
4. Stir in heavy cream.

Assembly

1. Wrap the springform pan in plastic wrap and aluminum foil.
2. Pour half the cheesecake batter into the cooled crust.
3. Spoon in half the raspberry puree and swirl with a toothpick.
4. Pour in the remaining cheesecake batter.
5. Spoon in the remaining raspberry puree and swirl with a toothpick.
6. Place the pan in a roasting pan and fill half way with hot water.
7. Bake for 1-11/4 hours until it sets and starts to get a slight golden color.
8. When the cheesecake is done remove from water bath and set on a cooling rack.
9. Refrigerate cheesecake overnight.