Raspberry Swirl Cheesecake

 
 
 

Yield

  • Serves 10 to 12

Ingredients

  • 8 oz. jar Francine’s Outrageous Raspberry Coulis®

  • 1 3/4 cups graham cracker crumbs (from about 15 sheets of crackers)

  • 8 tbs. unsalted butter, melted

  • 1 tbs. granulated sugar

  • 16 0z. cream cheese, softened

  • 1/4 cup confectioner’s sugar

  • 1/2 cup granulated sugar

  • 2 tsp. vanilla extract

  • 1/2 tsp. arrowroot

  • Kosher salt

  • 1/2 cup sour cream

  • 1/2 cup heavy cream, cold

Directions

  • Heat oven to 325°

  • Make the crust: Add the graham crackers to the bowl of a food processor fitted with the blade attachment and pulse until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl and add the melted butter, sugar and a pinch of salt, and stir until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom of the pan. Bake for 10 minutes and cool completely.

  • Make the filling: Whip the heavy cream with the confectioner’s sugar and one tsp. vanilla in the bowl of a stand mixer fitted with the whisk attachment until it forms stiff peaks. Cover and refrigerate. In a second stand mixer bowl, combine the cream cheese, 1/2 cup sugar, 1 tsp. vanilla extract, 1/2 tsp. arrowroot and pinch of salt. Mix with the paddle attachment on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes. Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Use a spatula to gently and thoroughly fold in the chilled, whipped cream.

  • Pour the mixture into the cooled, prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup of Raspberry Coulis, about 1 tsp per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the sauce into the cream cheese mixture. Important: Chill at least 8 hours and up to overnight.

  • To unmold and serve: Run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring of the springform pan, and use a clean, hot knife for the smoothest slices. Serve cold, with extra Outrageous Raspberry Coulis. Store in refrigerator.