This 6-inch Raspberry Swirl Cheesecake is the perfect small cake to celebrate any occasion. Rich & creamy! Absolutely no crack, and the red swirl makes a simple and pretty decoration!
Yesterday was the blog 7th birthday. My goodness! 7 years! I’m kind of surprised myself that I’m still writing to this day. Even through there are days that I am not sure if I want to continue, I truly enjoy what I do. It is not about how many readers I can gain or how much money I can make (not that I do), it’s about how much I love cooking and sharing. When I miss the food from Hong Kong, I want to recreate them at home. When I see a new ingredient that I have never work with before, I want to try it, test it and create new recipes with it.
I’m very lucky to be able to do something I love. My husband, Bryan is very, very supportive. Not only he helps me to set up the blog and continue making it looking nicer and running faster. He teaches me everything about camera and photography, and he acts as an assistant if I need an extra hand during photo shoot. He never complains when dinner is running late, because I had to take a few shots of the food. He eats the food even when I failed and the food was not good. When we go shopping, he helps picking out the cutest prop plates/cups/towels for me. I really can’t do this without him. He deserves all the delicious food that I make him. Haha!
My family is also very encouraging. My mom would always talk to me about food. She has also cooked with some of my recipes for families and friends. My sister is the same too. It’s just that little something that makes me continue.
And last, thank you to all of you, readers! I read every comments on the blog and all social media accounts. Your love and support pushes me forward and gives me strength to continue. Thank you so much from the bottom of my heart!
Now, the cheesecake! This beautiful swirl cheesecake is the perfect way to celebrate. The red swirl looks stunning on a white cheesecake. Bryan and I both like cheesecake, and our favorite is usually with a little tartness. The raspberry sauce in this recipe is exactly what we are looking for. Little fruity and little tart to cut through the rich and creamy cheesecake. With the chocolate cookie bottom, it’s an awesome match! This cheesecake is just 6-inch, which is great to serve in a small party. Or for 2! Drizzle with extra raspberry sauce. YUM!
Raspberry Swirl Cheesecake
Yield 6 inch cheesecake
- 10 ounces frozen raspberries
- 4 tablespoons sugar
- ½ cup oreo cookie crumbs (cream removed)
- 1½ tablespoons unsalted butter (melted)
- 2 tablespoons sugar
- 21 ounces cream cheese (at room temperature)
- 1 cup sugar
- pinch of salt
- ½ teaspoon vanilla extract
- 3 large eggs (at room temperature)
- fresh raspberries (optional)
- whipped cream (optional)
- Preheat oven to 350˚F (175˚C).
- For the sauce, in a medium pot over medium heat, combine raspberries and sugar. Cook until bubbling, about 5 – 7 minutes. Reduce to medium-low heat, cook for 3 more minutes. Strain the mixture through a sieve into a medium bowl. Discard the seeds. Set the sauce aside to cool.
- For the crust, in a medium bowl, combine cookie crumbs and 1 tablespoon sugar. Add the melted butter and mix well. Press the mixture firmly onto the bottom of a 6-inch spring form pan. Bake in the oven for 10 minutes. Remove from oven and cool on a cooling rack.
- Reduce oven to 325˚F (165˚C).
- Bring a large kettle of water to a boil. Keep warm.
- For the filling, in a large mixing bowl with an electric mixer fitted with a paddle attachment, add cream cheese. Beat at medium speed until smooth and fluffy, about 3 minutes. Add sugar and beat to combine. Add salt and vanilla extract, and mix well. Add 1 egg, mix on low-speed until blended. Add remaining eggs, one at a time. Do not overmix.
- Wrap the outside of the spring form pan with two layers of aluminum foils. Make sure the bottom and side are well covered, so water can’t seep through during baking. Pour the filling into the pan.
- To make the swirl, using a small spoon, put about 10 drops of raspberry sauce on top of the filling. With a toothpick or skewer, draw through the dots of sauce to create swirls.
- Reserve the rest of the sauce into an airtight container and keep in the fridge.
- For the water bath, carefully transfer the cheesecake pan to a large roasting pan, and put in the oven. Slowly fill the roasting pan with enough hot water to come half way up the sides of the cheesecake pan (without getting any water into the cheesecake). Bake for 65 – 75 minutes, until the cake is almost all set. Do not overbake. The small center of the cake should jiggle a little. Remove the cheesecake pan and the roasting pan together from oven. Cool for 5 minutes. Remove the cheesecake pan from water and cool completely on a cooling rack. Once cooled, cover the cheesecake pan with aluminum foil and chill in the fridge overnight.
- When ready to serve, run a sharp knife around the edge of the cake. Remove spring form pan and top with fresh raspberry. Serve each slice of cake with raspberry sauce, whipped cream and fresh raspberry if desired.
- This cheesecake is very rich. A small slice is plenty for one. This cake is made for 6 servings.
- I used Nabisco’s Famous Chocolate Wafers instead of oreo. It’s very similar, but without the cream.
- To make a heart shape with the sauce, put a drop of sauce on top of the filling. Then run a toothpick from one side to another in the middle part. That will make a heart.
- Do not over bake the cheesecake. If not, it can crack.
(Adapted from a farmgirl’s dabbles)