Raspberry Swirl Cheesecake Recipe (2024)

FAQs

Why do you put sour cream in cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months.

Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds. Smooth the top of the mixture, then place each cheesecake into the centre of its serving plate. Heat the outside of the rings and slide them off. Sprinkle with the remaining ginger cake crumbs and serve.

The Cheesecake Factory White Chocolate Raspberry Cheesecake (1 slice) contains 40g total carbs, 39g net carbs, 30g fat, 6g protein, and 450 calories.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Biltmore Cheesecake, Vanilla Bean. Product details Creamy vanilla cheesecake in a golden graham crust. A legacy of taste and hospitality since 1895. Made with imported Madagascar vanilla beans.

Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way. It also means that cheesecake leftovers can be frozen, so all that work you did doesn't go to waste. Read on for everything you need to know about freezing cheesecake.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

How many calories in a slice of Cheesecake Factory Reese's cheesecake? ›

The Cheesecake Factory Reese's Peanut Butter Chocolate Cake Cheesecake (1 slice) contains 56g total carbs, 54g net carbs, 29g fat, 7g protein, and 500 calories.

In most cases, sour cream is used as an alternative to—rather than in addition to—milk or heavy cream. You'll be amazed at how moist this springtime Rhubarb Crumb Cake is thanks to sour cream. The same goes for the Vanilla Bundt Cake with Chocolate-Cream Cheese Filling that's pictured above.

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny. Why did my cheesecake crack? Cheesecake cracks when overcooked. Make sure to remove it from the oven when it's slightly jiggly in the middle, and set around the outside.