Raspberry Swirl Cheesecake w/ Gingerbread Crust
To add to the holiday festivities, I decided to make something with gingerbread. I sat around for a while trying to think what else I could do with gingerbread other than make cookies or a house. Eventually, I decided on gingerbread cheesecake. I had never made homemade cheesecake before, but am very proud of the outcome. I used fat-free cream cheese too, which makes this dessert pretty healthy as far as desserts go!
Unfortunately, I don’t have an electric mixer, only a small handheld one… In order to mix the cream cheese and add the sugar and eggs, I resorted to sitting on the floor of my apartment, holding the bowl with my feet, and mixing… My brother called me during this, so I was talking on the phone, holding the bowl with my feet, mixing, and watching the cream cheese fly everywhere. If only Santa would bring me a nice KitchenAid mixer!
Raspberry Swirl Cheesecake with Gingerbread Crust
Yields One 9″ Cake
- 1 cup finely ground gingerbread
- 2 1/2 tbsp unsalted butter (melted)
- 1 3/4 cups sugar
- 5 oz raspberries (frozen or fresh)
- 32 oz fat-free cream cheese (room temperature)
- Pinch of salt
- 1 tsp vanilla extract
- 4 eggs (room temperature)
- Boiling water (for roasting pan)
- Preheat oven to 350F. Wrap exterior of a 9″ springform pan (including the base) in a double layer of foil and set aside.
- Stir together gingerbread crumbs, melted butter, and 2 tbsp sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan and bake until set (about 10 minutes). Set aside the pan to cool and reduce the oven to 325F.
- Process the raspberries in a food processor until smooth (about 30 seconds). Pass the puree through cheese cloth or a fine sieve into a small bowl and discard the solids. Whisk in 2 tbsp sugar and set aside.
- Put the cream cheese in the bowl of an electric mixture (fitted with a paddle attachment if you have one) and mix on medium until fluffy (about 3 minutes).
- Turn mixer to low speed and add 1 1/2 cuts of sugar slowly and steadily.
- Add the salt and vanilla and mix until well combined. Next, add the eggs one at a time, mixing each until just combined (Do not over mix!).
- Pour the cream cheese filling over the crust, then drop raspberry sauce 1 tsp at a time on top. With a a fork or toothpick, swirl the sauce into the filling.
- Set the pan inside a large, shallow roasting pan and transfer into the oven. Pour boiling water into the roasting pan to reach halfway up the sides of the cake pan.
- Bake until the cake is set but still slightly loose in the center (about 1 hour).
- Transfer the cake pan to a rack and let it cook completely. Refrigerate uncovered for 6 hours or overnight before serving.