I had the most delicious raspberry cheesecake at a local restaurant the other night, creamy and the raspberry was swirled throughout the cake not just placed on top. I asked for the recipe, but alas, no deal If you've got a raspberry cheesecake recipe you'd like to share, I'd Love to try it!!

I don't have a specific recipe, but I know how I'd go about making this. I'd use a trusted vanilla cheesecake recipe. Would make a raspberry puree out of frozen berries sweetened with sugar and thickened with cornstarch or arrowroot and swirl that into the vanilla batter before baking. Not hard at all.

If you need a basic recipe and more specifics about the swirl, let me know. I'll look some up for you and post, if needed.

[QUOTE]Originally posted by nettiejay:
I don't have a specific recipe, but I know how I'd go about making this. I'd use a trusted vanilla cheesecake recipe. Would make a raspberry puree out of frozen berries sweetened with sugar and thickened with cornstarch or arrowroot and swirl that into the vanilla batter before baking. Not hard at all.

If you need a basic recipe and more specifics about the swirl, let me know. I'll look some up for you and post, if needed.

Thank-You nettiejay, I do have a great recipe for a basic cheesecake, I got it from the pastry chef at the Plaza Hotel, it's a 10' cheesecake and so good. I wasn't sure how to incorporate the raspberry swirl, should I make a coulee, or do as you say and put that into a blender to make it more of a puree. The cheesecake itself is quite involved and expensive to make as it takes 5 containers of Temptee (and only Temptee) cream cheese as well as all the other ingredients, and time consuming, soooo, I don't want to mess it up, your suggestion sounds like a winner, thanks!

This one looks yummy...

http://allrecipes.com/recipe/w...aspberry-cheesecake/

Sorry to be slow getting back to you, SR.

Nance's link is showing a method like I was talking about. I looked up some others... Martha Stewart has a recipe, as did many other sites, that uses a raspberry sauce made from pureed berries (fresh or frozen; I find frozen are fine.) and sugar. They didn't thicken it with cornstarch. Martha's calls for 6 oz. of berries and 2 tablespoons of granulated sugar to swirl into a 9-inch cheesecake. Personally, I'd use at least 1/2 of a 20-oz bag of berries and about 3 tablespoons of sugar for a 10-inch cake.

I found some other recipes that call for raspberry jam instead of the coulis. Again, this is just my opinion, but I think "real" berries would give a more vibrant, fresher flavor.

Yum! I adore raspberry desserts. Can I invite myself over for a piece when you get it made?

and me too since I provided the berry sauce info....

nettiejay, how do you get the lil facial icons to work? the smiley works for me but not the other. ???
Have they fixed the url link? I can't get those to work either.

nettiejay and nance425, you pick the date, I would Love to have you both!!

Ah, that's really nice of you SR. Temps in the low 30's and a coupla inches of snow predicted for Saturday here. East Coast of Sunny Florida will be sounding wonderful by then, along with that raspberry cheesecake!!!

quote:

Originally posted by nance425:
nettiejay, how do you get the lil facial icons to work? the smiley works for me but not the other. ???
Have they fixed the url link? I can't get those to work either.

Sorry I forgot to answer your question, nance.

No, they haven't fixed anything that I can tell. grrrr
The way I add a smiley is by hovering the cursor over the one I want to use to see what label it has been given. The angry face says "mad", the sad one says "frown", etc. In the body of your message, type a colon,then the name of the smiley in lower case, then another colon... Like this, but without the spaces... : cool :
Hope that helps.

I also had a raspberry cheesecake years ago and it was so good I never forgot it. It had raspberry swirled through it and it seem to have crushed nuts in the crumb bottom and sides. I just might make one for a party this holiday.