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  1. Exported from MasterCook

  2. Marbled Raspberry Cheesecake

  3. Recipe By : Classic Home Cooking

  4. 10 Preparation Time :

  5. Categories : Dessert

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 tablespoons cold water

  8. 2 tablespoons gelatin

  9. 2 cups raspberries

  10. 1/4 cup raspberry liqueur

  11. 1/2 pound cream cheese -- at room temperature

  12. 2/3 cup sour cream

  13. 2 eggs -- separated

  14. 1/2 cup sugar

  15. COOKIE CRUST:

  16. 1 1/3 cups oatmeal cookies -- crushed

  17. 4 tablespoons butter -- melted

  18. 2 tablespoons light brown sugar

  19. 1/3 cup chopped walnuts

  20. DECORATION:

  21. 2/3 cup heavy cream -- whipped

  22. raspberries

  23. mint sprigs

  24. 1.) Make the cookie crust: mix together the cookies, butter, light brown

  25. sugar, and walnuts and press evenly over the bottom of a 9 inch springform pan.

  26. 2.) Put the measured water into a heatproof bowl, sprinkle the gelatin over

  27. the top, and leave until spongy.

  28. 3.) Meanwhile, puree the raspberries in a food processor, then push them

  29. through a nylon strainer to remove the seeds. Stir in the framboise liqueur.

  30. Set aside.

  31. 4.) Put the cream cheese into a large bowl and beat until soft and smooth.

  32. Add the sour cream and egg yolks and beat until well blended.

  33. 5.) Stand the bowl of gelatin in a saucepan of hot water and heat gently

  34. until it dissolves. Stir the gelatin into the cheese mixture.

  35. 6.) Make the filling:

  36. a.) Beat the egg whites until stiff but not dry. Add the sugar, 1

  37. teaspoon at a time, and whisk until all the sugar is incorporated and the

  38. meringue mixture is stiff and glossy.

  39. b.) Turn the cheese mixture into the meringue and fold together,

  40. blending well. Leave the mixture to thicken slightly.

  41. c.) Fold in the raspberry puree, swirling it in just enough to give an

  42. attractive marbled effect.

  43. d.) Pour the mixture carefully onto the cookie base and chill until set.

  44. 7.) Use a knife to loosen the sides of the cheesecake from the pan, then

  45. remove the cheesecake. Slide onto a serving plate. Pipe whipped cream around

  46. the edge and decorate with raspberries and mint sprigs. - - - - - - - - - - - - - - - - - - NOTES : To achieve an attractive marbled effect, fold in the raspberry puree

  47. lightly but thoroughly so that it forms thin streaks. If there are large

  48. areas of raspberry puree, they will not set with the rest of the mixture.

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