This Raspberry Jam Swirl Cheesecake has a walnut shortbread crust, raspberry jam layer, topped with raspberry swirled cheesecake.
So when you bake two cheesecakes in one week you can only take so many creative pictures of it.
And there aren’t that many creative ways to photograph a cheesecake wedge in the first place.
So if you are wondering what is up with my first photo…boredom.
Once a month I have book club.
We all have one thing in common, we are newlyweds.
Though most of us have been married long enough not to fit into that category.
We pick a book and a handful of us(out of 15 or so) read the book.
Now, we rarely discuss the books.
We are there for the food and gossip and maybe some wine.
So book club is always my chance to make something I really want to eat but won’t make because I would eat all of it.
My pumpkin swirl cheesecake went over extremely well at the party I took it to, that I decided that I should make another cheesecake.
I’m really not one to use a graham cracker crust with my cheesecakes.
I like to create a bottom that will compliment the filling.
I chose a shortbread type crust for my Raspberry Jam Swirl Cheesecake (I’m very swirly this week).
This time I added walnuts but that isn’t part of my original recipe.
If you choose to do that I just added 1/4 cup of chopped walnuts.
I also added a layer of jam to my fruit cheesecakes but if you don’t like that idea feel free to omit that, though it really does add to the cheesecake in my opinion.
Last but not least…it’s a great time to order my cookbook.
Want More Cheesecake Recipes?
Caramel Apple Toffee Cheesecake
Cinnamon Roll Caramel Apple Cheesecake
Pumpkin Salted Caramel Swirl Cheesecake
Raspberry Jam Swirl Cheesecake
- For the Crust:
- 4 oz unsalted butter
- 3/4 cup powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/4 cup walnuts (optional), finely chopped
- For the Filling:
- 1/3 cup raspberry jam
- 2 1/2 lbs cream cheese, at room temperature
- 2 1/2 cups granulated sugar
- 2 TBSP flour
- 5 eggs
- 1 tsp vanilla
- 1 1/2 cups raspberries, pureed and strained
- For the crust, cream together the butter and the powdered sugar.
- Add in the egg yolk and vanilla.
- Add in the flour and walnuts (if using) and mix until you have a soft dough.
- Line a 10 inch springform pan with parchment paper.
- Press the crust onto the bottom of the pan.
- Prick well with a fork.
- Bake in a 350F oven for about 10 minutes until the crust is golden brown.
- Cool the crust.
- For the Filling:
- Meanwhile, cream the cheese and sugar until soft.
- Add in eggs one at a time.
- Mix until incorporated and scrape down the bowl down occasionally.
- Add flour and mix well.
- Stir in the vanilla.
- Spread the raspberry jam over the cooled crust coming about 1/2 inch from the edge.
- Pour in 1/3 of the cheesecake batter.
- Then drizzle half of the puree on top.
- Repeat with more cheesecake batter and then puree.
- Pour the last third of the batter on.
- With a thin knife marble the cheesecake.
- Bake in a water bath at 350F for approximately 2 hours.
- Remove cake from water bath.
- Cool to room temperature and then chill overnight.
I love the look of this cheesecake, with the raspberry marbeled throughout…and that first picture made me burst into laughter! Have never seen cheesecake presented that way, but I think it should be plated like this more often 😉
This looks good too! I like the first picture even if it did come from boredom! I may have to start a cheesecake file as both of these looked great! Maybe I’ll save this one for spring!
Nice! I like the idea of a shortbread crust I’ve always just gone with crushed cookies or none at all.
I love the pinkish hue to the cake. Divine!
I love that crust! This cheesecake looks delicious, so even if you feel a photography boredom, you sure get your point across:good….hmm hmm hmm
I, for one, am thankful for your ‘swirly-ness’! Lovely creations and beautiful pics!
Mmm cheesecake 🙂 It looks heavenly.. all swirly and fluffy! Can you send me some? Please??? 😛
I agree with all the above – a most unusual pose for cheesecake but clever too.
The raspberry cheesecake is so lovely Peabody, that delicate pink color. Beautiful.
whao, you baked a lot, and they all looks delicious! This cheesecake and the pumpkin one both have lovely colors, can I come to your book club then, hehee. Btw, did that theft finally delete everything he/she copied from your site?
Gattina- nope they haven’t stopped and they haven’t deleted…in fact this post showed up on there today. The aren’t one person, it is a company. And they run a blog search application.
We are looking into a watermarking program for my photos and I guess legal action against them.
Bea at La Tartine Gourmande says
I am really tempted to get into cheesecake again. I have not done one in AGES! Lovely!
hope your problem be fixed ASAP! This company is totally ridiculous! Sorry this thing happened on you… but your post also sends an alarm to us bloggers, thanks.
Your cheesecakes are calling my name!
Just so everyone knows I’m in the book club with Peabody and the cheesecake was delicious! I took some home to my husband and he liked it too. 🙂