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Raspberry Swirl Cheesecake
Ingredients
- Adapted from Martha Stewart’s version, just a little
- Crust
- 2 cups (about 250 grams) finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below)
- 6 tablespoons (85 grams) unsalted butter, melted
- 3 tablespoons (40 grams) granulated sugar
- 1/8 teaspoon table salt
- Raspberry Swirl
- 6 ounces (170 grams) fresh or frozen raspberries (which have been thawed or they will not puree easily)
- 2 tablespoons (25 grams) granulated sugar
- Cheesecake
- 32 ounces (905 grams) cream cheese, very soft at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Chocolate sauce for serving (optional)
- 1/2 cup (120 ml) heavy or whipping cream
- 4 ounces (115 grams) semisweet or bittersweet chocolate
Chrome Extension
