Prepare the Raspberry Swirl: In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Cheesecake Base: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth and creamy. Gradually add the Heavy Cream and Vanilla Extract, mixing until well combined.
Combine: Gently swirl the cooled Raspberry Swirl into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet.
Freeze: Freeze for at least 2 hours, or until solid.
Coat: Gently roll the frozen clusters in Graham Cracker Crumbs. Serve immediately or store in the freezer.
Ingredients
12
8 oz227 gCream Cheese-softened
1/2 cup113 gGranulated Sugar
1/4 cup60 mLHeavy Cream
1 tsp5 mLVanilla Extract
1 cup145 gFrozen Raspberries
1 tbsp15 mLGranulated Sugar
1 tsp5 mLLemon Juice
1/2 cup57 gGraham Cracker Crumbs
Equipment
Small saucepan
Fine-mesh sieve
Medium bowl
Electric mixer
Baking sheet
Parchment paper
Instructions
Prepare the Raspberry Swirl: In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Cheesecake Base: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth and creamy. Gradually add the Heavy Cream and Vanilla Extract, mixing until well combined.
Combine: Gently swirl the cooled Raspberry Swirl into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet.
Freeze: Freeze for at least 2 hours, or until solid.
Coat: Gently roll the frozen clusters in Graham Cracker Crumbs. Serve immediately or store in the freezer.
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