Thursday, May 1, 2008

My Dessert...

For those of you looking for Cielo's House In The Roses Dessert Carnival recipies, you 've come to the right place.
This is my Strawberry Swirl New York Style Cheesecake.
It's delicious and oh so easy. Give it a try. Serve with a wonderful cup of hot tea or coffee. Yummy!

This recipe is for a Raspberry Swirl Cheesecake, just substitute strawberries, or make the raspberry version because it's yummy too! (I use frozen strawberries or raspberries~thawed.) To simplify this recipe you can use raspberry or strawberry preserves. Just be sure it's seed free. I don't really measure, I just sort of wing it! I also warm it a bit so it's easier to work with. Don't add hot preserves to your cheese cake batter. I've never done it, so not really sure what would happen, but I can almost guarantee it wouldn't be good!!! Good luck. Enjoy. And if you have any questions, please don't hesitate to send a comment and I'll respond as quickly as possible.
~
One more thing ~ I think you can substitute any fruit you like for this cheesecake. Peaches, mixed berries, nectarines, blueberries, blackberries, fresh or frozen. Just blend your fruit until smooth in a blender and remove seeds by using a strainer if there are any and poof...perfection! I just thought about making one with canned peaches (remove liquid). Doesn't that sound insanely delicious. Oh my goodness. Okay, I'll tell you how it turns out!

Ingredients

1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (use your best judgement
here ~ I'd use 2-3 cups of frozen strawberries ~
if that's too much I eat the extra! And don't
disgard the juice with frozen fruit, blend it right in)
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan


Directions

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 (I use a blender ~ it works better). Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside (I don't add additional sugar).
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment (if you don't have a paddle attachment, don't worry, the regular beaters work fine); 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.
View Step by Step Images for this recipe at ErinCooks.com
~
Good luck and enjoy!
XO Suzanne

14 comments:

Cecile said...

That sounds absolutely wonderful. I love cheesecake, and it would be great with either strawberries or raspberries. I'll have to copy it and print it off so that I can make it sometime.

Suzanne said...

Hi honey! It's actually so, so simple. Everyone thinks cheesecake is hard. It isn't. And the "swirl" is so simple too. You can use any kind of preserve you want if that's what you chose over frozen or fresh fruit. The kids could help and have a blast, as long as they don't put the toothpick through the graham cracker crust! As simple as it is, it always looks elegant and makes people think you slaved hours over it. And the best part of all is, it's delicious!!! I've already eaten my whole damn cheesecake!!! Seriously. One slice at a time! This would be a great dessert to take to a pot luck, a party, a school function, etc. You'd be a hit! And you can fancy it up even more by placing fresh fruit around or on it, or organic flowers.

If you have time, go to the Wild Onion and tell me what to do with my London Broil, if you know. I'm a little confused about it. I'd grill it, but we didn't really use the grill, so placed it out front with a "FREE" sign on it a few years ago and it went in about half a second! I want it to be moist and tender for T-Bone and the kitties, so keep that in mind.

Love you sweetie. And thanks for you and the kids encouraging Innver Voices. Thank you. Thank you very much. I'm about to post over there. I've given Zack some extra time, just because the comments made me laugh, but I can't have clients come to Rose Cottage, click the wrong button and see "THAT." So, I'm headin' over.

Love ya,
Suze XO

Random Chick said...

Oh, Suzanne...I want to run away and come live with you. That dessert looks delicious!!!!

I couldn't make it if my life and the whole entire planets' existance depending on me, but I could eat the one you made. Would that help?

xoxoxoxo
RC

bindhiya said...

Dear Suze,
That looks YUMMY! I have to give it a try...even though i hate working with egg...my hubby will enjoy...
I'll be back later... all day we had busy day...
hope you had a beautiful day!
♥ & ((hugs))
bindi

Leah said...

Yummy and beautiful. Is there any higher compliment for dessert? I worship at the alter of cheesecake. I'm going to make this this weekend for a dinner party. I'll let you know how it goes!

krystyna said...

Hi Suzann!
Cheesecake is my favorite cake.
"Strawberry Swirl New York Style Cheesecake" is the best!
From title to last crumb.
I have to copy for me and for my mom.

Thank you for this beauty and yummy and for your great explanation. It's very helpful.

Love and hugsss!

Gig said...

The cheesecake is beautiful, I will add it to my collection. I will post my recipe tomorrow, I sent it to the Carnival, but it must not have went thru. Next time...

Thanks for your messages,
talk to you tomorrow,FRIDAY.LOL

Love you lots,
Gig

Skeeter said...

It's brilliant Suzanne. Just looking at it makes me hungry. Very pretty too. OK, I confess, I'm one of those people that thought cheesecakes were really hard to make. Your description of it de-mystifies the process immensely, but I'm still a little nervous about making one myself.

Kärt said...

Now I'm hungry. :) The cake looks sooo delicious. I'll certainly try to make it myself.

Love you :D

Jim said...

No thanks
I have lost my appetite

Krystyna has stopped blogging

Lavinia Ladyslipper said...

Ah....lovely to see this exquisite dessert again....and what a presentation.....Martha Stewart could not have done better.

This looks so yummy, but like I've said before, its too yummy to actually sink a fork into...!

ShutterSpy said...

That looks lovely and the roses just perfect the look! :-D

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