Recipe: Tasty Ray's Raspberry Swirl Cheesecake Tart*

Ray's Raspberry Swirl Cheesecake Tart*. Ray's Raspberry Swirl Cheesecake Tart* thank u!! :grace. summerplace. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.

This works really well for cakes that use two flavors of batter, like this chocolate brownie swirl cheesecake. Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. A creamy cheesecake tart with an Oreo crust and a raspberry curd swirled on top. You can have Ray's Raspberry Swirl Cheesecake Tart* using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ray's Raspberry Swirl Cheesecake Tart*

1. It's of crust.
2. You need 1 cup of AP flour.
3. It's 4 tsp of sugar.
4. You need 1 stick of cold cubed butter.
5. You need 1/2 tsp of salt.
6. Prepare 2 tsp of ice cold water.
7. It's of filling.
8. It's 1 cup of powder sugar.
9. Prepare 1 tsp of vanilla extract.
10. It's 1 cup of heavy cream.
11. Prepare 1 tsp of lemon extract.
12. It's 1 tbsp of lemon zest.
13. You need 1 1/2 box of cream cheese.
14. Prepare 1/3 cup of semi sweet chocolate chips.
15. You need of topping.
16. You need 1 tbsp of orange marmalade.
17. Prepare 1 box of raspberry.

I wrote this article and recipe for Cake Central Magazine's July edition. Below is an edited version to fit the blog. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans.

Ray's Raspberry Swirl Cheesecake Tart* step by step

1. preheat oven to 375.
2. in a food processor or large bowl if you don't have one add in sifted flour, sugar, salt and cold butter it will look like loose gravel, now incorporate ice water till you form your dough. Try not to overwork your dough just incorporate. wrap in seran wrap and let thicken for 15-20 minutes.
3. one your crust is ready press into tart pan lineing all the way up edges. poke holes with a fork all over crust, Foil line your pan and add 1-2 cups dried beans, on top of foil(this will help your crust from not rising. Bake 20minutes remove foil and beans (save beans for another time) bake another 15-20minutes till crust is golden.let cool completely..
4. cream cheese:.
5. whip cream cheese and vanilla extract till smooth set aside. in another bowl whisk on high speed heavy whipping cream, powder sugar, and extracts till fluffy about 4-5 minutes. Now add in cream cheese mixture & lemon zest till incorporated. Pour in shell..
6. heat your chocolate till melted, you can do over a double boiler or in microwave.Once melted pour right into middle of cheese cake, you can use a butter knife or toothpick and start creating your swirl design. Refridgerate 2-4 hours.
7. let your tart set about 1hour then add raspberrys and brush a little orange marmaled on fruit to get that shiny look. (heat marmalade about 10seconds in microwave easier to brush on)Set back in fridge till firmed..

Spread mixture onto crust in pan. Spoon ¼ cup raspberry sauce by teaspoonfuls onto cheesecake, and gently swirl together with the tip of a knife. In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter.