Pintertest #2: Raspberry Swirl Cheesecake

Yesterday was National Cheesecake Day, so I thought I’d kill two birds with one stone and look up a too-good-to-be-real recipe on Pinterest. I found this one for raspberry swirl cheesecake and thought that it looked a little too pretty and perfect, so I decided it was perfect for Pintertesting.

Not sure what Pintertesting is? It’s for those pins that look a little too good to be true, so I test them out in this little series. The name was coined by Yvette, and the first post can be found here. The link to the board is in the sidebar in case you want to follow it.

Anyway, the pin linked back to another blog, which linked back to the original recipe by Martha Stewart. The blog made only a couple small tweaks to the baking process. I’m here to make a couple more.

Original Recipe


1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan


Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Raspberry Swirl Cheesecake
This is what my cheesecake looked like after baking and setting up overnight.

Refining the Recipe

To tell when cheesecake is done baking, you have to see if the middle of it wiggles. My cheesecake may have gotten slightly over-baked, because I had no idea how much the middle is supposed to wiggle when you gently shake the pan. Fortunately, you won’t make the same mistake because I found this video of an Australian guy explaining how to tell. You’re welcome.

One of the ingredients for the crust is finely ground up graham cracker. To make your own ground up graham cracker, take 6-8 whole sheets of graham crackers, and grind it up in a food processor until fine. This should make about 1 cup, which is what the recipe calls for. Because I used up my food processor for graham crackers, I had to use the blender to puree the raspberries.

Speaking of pureeing the berries, I found straining out the seeds to be a pain in the butt since I didn’t have a sieve. I ended up using a food mill, which didn’t get all the seeds out. I also tried using a cheesecloth, but that just ended up making a mess. My suggestion if you don’t have a sieve is to just leave the seeds in there and don’t bother with straining. It doesn’t matter and won’t affect the swirling. (My favorite part of this was the swirling.)

Another tip I have for you is to let your cream cheese sit out and come to room temperature. It will be much easier to mix up and you’ll avoid having little chunks in your cheesecakes.

The Result

Raspberry Swirl Cheesecake

I discovered that yes, it does come out about as pretty as the picture, as long as it doesn’t brown on top. Despite being slightly over-cooked, it came out light and fluffy and delicious. This recipe is well worth trying out and it’s super fun to swirl the raspberry puree. Also, using homegrown berries like I did just gives it that extra little something when you serve it to guests. You can tell them “I made this from scratch and grew it from scratch, so it’s got extra love in it.”


2 thoughts on “Pintertest #2: Raspberry Swirl Cheesecake

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