The Pioneer Woman Tasty Kitchen
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Raspberry Swirl Cheesecake

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Level: Intermediate

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Description

No-bake raspberry cheesecake with a chocolate crust.

Ingredients

  • ½ cups Butter
  • 2 cups Chocolate Graham Wafer Crumbs
  • 4 cups Fresh Or Frozen Raspberries
  • 1 cup Honey, Melted, Divided
  • 2 blocks Cream Cheese, Softened (8 Ounce Blocks)
  • ¼ cups Butter
  • 1 teaspoon Vanilla Extract
  • 2 cups Heavy Cream, Whipped Until Stiff, Divided
  • 1 teaspoon Water
  • 1 teaspoon Cornstarch

Preparation

For the crust:
Melt butter, and mix with the chocolate crumbs until everything is moist. Then, press into a 9 inch springform pan. I like to harden mine in the freezer, you can also bake it for 5-8 minutes at 350F. But if you bake it I always find the crust gets too hard and won’t come out nicely.

For the cheesecake:
Heat the raspberries in a saucepan and dissolve a half cup of honey in the berries. Once they are nice and juicy, strain off 1/2 cup of juice for optional garnish.

In a bowl, combine cream cheese, butter, the other half cup of melted honey and vanilla until nice and fluffy. Divide the mixture in half and put one half in a separate bowl. Add sweetened raspberry mixture to one half of the cream cheese mixture. Divide whipped cream in half, and carefully fold half into each of the cream cheese mixtures. Spoon the mixes into the pie pan, alternating between white and raspberry, and then swirl around.

Garnish:
Bring raspberry mixture to a rolling boil. Mix cornstarch and water together and then mix in to the raspberry mixture, whisking constantly. Once thickened, drizzle over top of the cheesecake.

Freeze until needed and thaw to serve, or chill in the refrigerator for at least 4 hours.

Enjoy!

One Comment

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Profile photo of Nanci (TK)

Nanci (TK) on 12.3.2010

Yum! We need your help before we post this:
– Would you add the amounts of cornstarch and water (for the thickening agent) into the Ingredients list?
– Also, I’m not sure what you mean by this ingredient line: “Honey (melted)/ Icing Sugar, Divided”. You don’t mention icing sugar anywhere. Would you change the line to read “Honey (melted), Divided Use” – or add a separate line for the icing sugar and also add into the instructions what to do with it?

When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci

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