Hmm, finally a recipe for our huge cheesecake collection – Raspberry Swirl Cheesecake with a chocolate chip cookie bottom! For this recipe needs a little patience, 12 hours in the fridge make it really delicious. But it is perfect if you are looking for a Sunday cake for which you do not have to touch a finger on Sunday!
Raspberry Swirl Cheesecake with Chocolate Chip Cookie Ground
We packed the raspberry swirl cheesecake when we first visited our nephew. Everyone is happy about guests with cakes in their luggage. Incidentally, you could already admire our present, I already showed you the patchwork blanket with letters on DIY Wednesday. And we also had time to eat the cake in peace, because Baby M was slumbering peacefully, for a full two hours and could not be awakened by careful tickling. The cake was a little experiment, but will be baked again soon! Here comes the recipe for you!
That’s what you need – Raspberry Swirl Cheesecake
The amount is enough for a 26er Springform.
For the ground
- 300 grams of chocolate chip cookies
- 100 grams of butter
For the raspberry sauce
- 250 grams of raspberries
- 1 tablespoon of sugar
- 1 tablespoon of starch
- Some water
For the cheesecake
- 800 grams of cream cheese
- 220 grams of sugar
- A little ground vanilla
- 3 eggs
- 200 milliliters of sour cream
- 1 tablespoon of flour
- 1 tablespoon of starch
This is how it’s done
Preheat the oven to 200 degrees and prepare a springform pan by chucking a baking paper into the bottom and smearing the sides. Then let the butter melt for the bottom. At the same time you can boil the raspberries with the remaining ingredients in a second pot and boil for two or three minutes to a sauce. Then put the sauce aside.
Crush the chocolate chip cookies with a lightning chopper and mix with the melted butter. Push the mass onto the bottom of the springform pan and give it to the oven while preparing the cheesecake.
Add the cream cheese with sugar and vanilla. Then add the eggs and the sour cream and finally flour and starch. Get the bottom out of the oven and let it cool for two minutes. Then pour some of the cheesecake on top of it. Preferably with a spoon, so that the soil does not run away. In between, always put a few blobs of raspberry sauce into the dough. Spread the rest of the sauce on top of the cake and draw a few swirls into it with a fork. Then you put the mold back in the oven. After 10 minutes you reduce the temperature to 90 degrees. After another 35 minutes you turn off the oven. And now comes the trouble: Leave the raspberry swirl cheesecake in the oven until it is completely cold, at least one and a half hours. After that, the cake has to be left in the fridge overnight. But then you can taste it!
Have a nice Sunday,