Raspberry Swirl Cheesecake
Creamy rich vanilla cheesecake with tangy raspberry swirled filling through out the cheesecake, using an electric pressure cooker.
Servings Prep Time
8slices 20minutes
Cook Time Passive Time
25minutes 8hours
Servings Prep Time
8slices 20minutes
Cook Time Passive Time
25minutes 8hours
Graham cracker crust:
Raspberry Filling:
Vanilla Cream Cheese Cake:
Cheesecake Garnishes:
Chocolate Mint Leaves
Graham Cracker Crust:
  1. 1. Crush graham crackers in the food processor until it is fine, add sugar and melted butter and process until it looks like wet sand.
  2. 2. Line 9 inch cake pan with silicon mat and sprayed with baking food release. Dump graham cracker mixture into bottom of pan and press crumbs so it covers the bottom of the pan. Using a half cup measure to push crumb mixture to make clean edges going half way up the sides of the cake pan. Then bake the graham cracker crumb mixture for 8 minutes in a 350 degree oven. Set aside to cool, while preparing vanilla cream cheese filling.
Raspberry Filling:
  1. 3. To make the raspberry filling by mixing the sugar and cornstarch together in small sauce pan. Then add to sugar mixture the thawed raspberries and lemon juice. Cook raspberry filling until thick about 5 to 8 minutes. Whisk mixture to break up raspberries into a smooth sauce, strain through fine mash strainer. Pushing the filling with a rubber spatula to force all the raspberry through the strainer to remove seeds. Cover and set aside to cool.
Vanilla Cream Cheesecake
  1. 4. To make the cream cheese cake mixture place cream cheese, lemon juice, vanilla extract and sugar into food processor fitted with blade attachment. Process until smooth, while processor is running add one egg at a time until smooth and combined. Continue processing and add the heavy cream until smooth and light. The total processing time should be about 90 seconds. Remove processor blade carefully.
  2. 5. Pour the half of the mixture into prepared cake pan with graham cracker crust, with offset spatula smooth cream cheese cake mixture evenly.
  3. 6. Place the cooled raspberry filling mixture into zip lock bag and close. Cut small corner off bottom of zip lock bag. Pushing cut corner of zip lock bag into fill squeeze raspbeery filling into cheese cake filling in swirl motion, coming to top surface of cake.
  4. 7. Pour the remaining vanilla cheesecake mixture over raspberry swirl, smooth cheesecake mixture with spatula until even. Drizzle more raspberry filling in decorative pattern on top of cheesecake. With toothpick drag through swirls, to make design. Cover the top of cheesecake with foil that has been prepared with baking spray.
  5. 8. Place 2 cups of water in bottom of the pressure cooker fitted with wire rack in bottom of container. Make a foil strip about 2 inch wide and 24 inches long to act as sling. Place cheesecake into pressure cooker, fold ends over cheesecake pan and close the lid. Turn lid to seal pressure cooker.
  6. 9. Set the timer to 25 minutes on high. When cooking is finished using a natural release. Let set in pressure cooker for 1 hour before removing using the sling to pull cheesecake out of cooker. Bring cheesecake to room temperature, then refrigerate for 8 hour or overnight.
Garnishing Cheesecake:
  1. 9. Cut into 8 wedges, garnish each piece with large swirl of whipped topping. Then place one fresh raspberry on top of whipped topping and decorate with chocolate mint leave.
  2. To make the chocolate mint leaves, measure out chocolate and beta crystals. Note do not need beta crystals if you want to go through the whole tempering chocolate process. I like to use silicon mat or glossy heavy plastic sheet to spread chocolate onto.
  3. Heat the chocolate over hot water bath just below poaching temperature around 160°F water bath temperature. Place dark chocolate pieces in dry mixing bowl and allow to melt over hot water bath. Stirring often, when chocolate is almost all melted check temperature, it should be around 96°F. Remove from hot water bath and continue to stir. Add the Beta crystals and stir again until reaches 89°F.
  4. Wipe the bottom of the bowl to remove any water off. Pour chocolate onto silicon mat and spread a even layer chocolate over mat no more then 1/8 inch thick chocolate layer.
  5. Let the spread chocolate set-up and become semi-hard. This should take about 10 minutes or less depending on room temperature. Note if your kitchen is 80°F you will have problems with chocolate setting up quickly. Chocolate doesn’t like warm kitchens or very high humidity. Notice the chocolate looses its high glossy shine and becomes somewhat dull in cast of color.
  6. Using a leaf cutter press into chocolate while it still is somewhat malleable. This will enable you to break leaves from chocolate sheet, to form chocolate leaves.
  7. Store chocolate leaves in container with tight fitting lid. Keep in cool area for store. They will last for 1 month. Us to decorate cakes, cheesecakes and desserts.