Homemade Raspberry Swirl Cheesecake Recipe – Laura Vitale – Laura in the Kitchen Episode 885

Homemade Raspberry Swirl Cheesecake Recipe – Laura Vitale – Laura in the Kitchen Episode 885


Hi guys, I’m Laura Vitale and on this episode
of Laura in the Kitchen I want to share with you, my raspberry swirl cheesecake. It’s been
a hot minute since we’ve made a cheesecake, so I figured, might as well make a pretty
one, right? Ha! It’s actually incredibly simple and easy to
do, it’s a basic cheesecake but it’s really, really, really good and I want to take you
over the ingredients so we can get started. You’ll need some crushed graham crackers,
I’ve also got some granulated sugar, some cream cheese that’s been softened at room
temperature, some additional granulated sugar, eggs, a little bit of flour, some melted unsalted
butter, I also have a pinch of salt with the sugar here as well, some seedless raspberry
jam, I have some sour cream, and some vanilla bean paste. That’s pretty much all you’re going to need.
Really easy and really basic, you could add a nice grating of lemon zest, which I very,
very often do. I’m not going to today, but most of the time I do and I think you should
add it, it definitely gives a little zing to the whole thing. So, let’s get started the first thing I’ve
got – first of all you want to make sure your oven’s reheated to 350, I also have a 9 inch
spring form pan that I’ve sprayed with non-stick spray, and I’ve layered the bottom and the
sides with a few layers of aluminum foil because we’re going to be cooking this in a water
bath and I don’t want any of the water to seep through the bottom of the baking tin,
so do that and get that ready. Let’s make the crust, graham crackers, sugar
and butter. That’s all you need my friend, and all you’re going to do is mix these together
until your mixture pretty much is combined, and then we’re going to press it into the
spring form pan. Okay, add the graham cracker mixture in your
pan. I’m going to get down and dirty. I have to roll up my sleeves! Okay, and then, just using your hands, I just
kind of smear this so that it’s in about a single layer, like in an even layer, I shouldn’t
say a single layer, and then you want to press this in the bottom and up like one inch of
your pan, and if you need some help kind of maneuvering this around, you can use a cup.
Make sure it’s clean, I actually just rinsed the bottom with some water, but look what
happens, you’re kind of pressing this against the bottom and the sides of the pan and it
just makes it really, really flat and really perfect and even! This looks perfect, I’m going to pop it int
the oven for about 8 to 10 minutes and then in the meantime we’ll get going on making
the filling. Now I’m going to add my cream cheese to my
mixer that I have fitted with a paddle attachment, and I’m going to give this a good two minutes
just to get a head start, and get really, really creamy – you want to make sure that
your cream cheese is at room temperature because if there are any lumps and bumps of cream
cheese throughout your cheesecake, that’s just not right! Nobody wants to bite down on one of those,
so give it a couple of minutes to really work and get really creamy. I’ll show you what it looks like when it’s
there. That looks perfect! Lovely and creamy, no lumps in sight! Now, I”m going to add the eggs and I’m going
to let those mix for a minute as well – I’m pretty much going to add the eggs and then
the sour cream and then we’ll add the sugar and the flour together, but I just want to
give everything a minute in between just to make sure that it’s incredibly smooth and
velvety because I want this cheesecake to really be exceptional when it comes to texture. So, giving it some time really does achieve
that for me, so besides I’m not doing it with my hands, the mixer is doing the whole thing. Okay, perfect, I’m going to again just give
it a gentle, just stir, scrape, and then we’re going to add in my sour cream. This just gives
you great balance with the cream cheese and then just a little bit of vanilla bean paste.
Oh, I’m down to hardly anything in here! I’m going to panic soon! Okay, going to give this a good mix, and then
we’ll add everything else! Is this perfection or what? It looks like liquid velvet, oh I love it!
And all of those little specks of vanilla running through it, you know it’s going to
be good. I’m actually giving this – well, some of this
cheesecake away tomorrow to some friends that, you know, work with us, and they love cheesecake,
and when hey see this coming they’re going to be thrilled! Sugar, pinch of salt, and flour are going
to go in and those are pretty much the last ingredients that go into the filling – and
the flour just kinda acts as a binder that kind of holds everything together, it’s not
very much, and then again another minute until it’s all combined. Perfection! Ah, that just looks absolutely magnificent! And the base, the graham cracker base baked
for about ten minutes. Think it was actually 9 minutes, but clearly,
who’s really counting? Haha. You really can start to – a lot of foods tell
you when they’re ready, like I could just start to smell the cookies – the cookie layer,
so I just knew it was done. Okay, this is so gorgeous, and now we’re going
to do like a little swirl topping, i’m just going to take some seedless jam, this is raspberry
but you can use whatever your heart desires. We do little dollops, now I am so not skilled
at making things look pretty and neat, nothing like that, I just don’t have that gift in
life, but basically what I’m doing is just adding little dollops, kind of in a circular
pattern, all over the top. And I’ll do like, probably two layers of this. And then I just take my knife and pull it
in like so. Like so.. And I’m going to do a little bit more because
I have some more jam. But clearly, I don’t go for any fancy patterns,
I just go for delicious! That should be the best pattern. How’s it taste? How’s it look? But it’s more like: How’s it taste? Huh? That’s what I want to know! Then I just basically run my knife through
like that and then I run it up and down, just to make a swirly little pattern. Now, what I have here is – ugh! – a lot of
really hot tap water, and I need to fill my baking pan, now you can see I put my spring
form pan inside of a baking pan, a bigger one, and I’m going to add enough water to
come up halfway up the sides of my pan. This is going to bake in a water bath, it’s
going to be fantastic! It just makes it – it bakes evenly, basically
is all I’m going to say. I’m going to pop this in the oven at 350F
for one hour, after one hour you turn the oven off. You open the door of the oven ever
so lightly and you let the cake cool, the cheesecake cool in there for one hour, and
then you’ll let it cool completely on your counter before throwing it in the fridge overnight. I”m going to show you what it looks like when
it’s completely cooled, because there’s nothing else really to see, and then I’ll explain
how I got to that point. Ohh it’s heavy! Now, just to recap: my cheesecake was in the
oven for one hour exactly. Then I turned the oven off, opened the door
of the oven just a little bit, let it cool in there for one hour, and then I let it cool
to room temperature for a couple hours before popping it in the fridge overnight. Now, I just want you to know that if your
cheesecake cracks just a little bit, and mine cracked just a little bit over here, it is
no big deal, cheesecakes do that. When you’re making a proper cheesecake, it’s
very temperature sensitive, but I can tell you one thing, it does not effect the actual
flavor and the outcome of the cheesecake, whatsoever! This cheesecake is incredibly creamy and smooth,
and you can see that the jam, the raspberry jam, made it’s own sauce. It is absolutely, like it is so creamy that
I don’t even know what to do with myself! I know, I am a huge cheesecake fan! Oh my goodness, this is so good I could just
slap somebody right now! That’s what you do when you’re excited in
an Italian household. Okay, it’s like if Joe was right here, my friend would be right here,
I’d be like. BOOM! Do you not taste how good this is!?!? I mean, it just makes me so excited! It is so – just come close and look how creamy
this is, it is not hard, it is not like chalky, some cheesecakes have that really hard, powdery
taste to them like texture, I don’t like that, I like creamy, velvety, smooth cheesecakes
and this, in my opinion is as good as it can possibly get. If you don’t want to do the
swirl thing, don’t! You’ll have a beautiful plain cheesecake that
is absolutely award worthy, it is so insanely delicious, and I also want to point out you
can use any seedless jam of your choice, it doesn’t have to be raspberry, it can be absolutely
any flavor you want, you will just love it. It is so easy to make, and it’s so delicious,
and if you love cheesecakes like I do, then this is a recipe you need to make this weekend! Go to LauraintheKitchen.com to get the written
recipe, I’m so excited I keep staring at it – ha! – I hope you enjoyed spending time with
me, if you recreate it, you know I expect to see a picture on social media, all the
links will be down below! I hope you’ve enjoyed spending time with me,
and I’ll see you soon! Bye!

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