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Cheesecake Swirl Question

post #1 of 4
Thread Starter 
I am a small local tavern owner near Pgh and every Christmas I bake cheesecakes as gifts for relatives, close friends, etc.

This year I got adventerous and made different kinds other than plain with toppings.

I attempted a raspberry swirl where I used my standard batter with Roland's Melba's Sauce.

The cake looked good on the outside but I found that when I cut it most of the sauce in the middle sank to the bottom crust.

Is that because the sauce is too heavy? Should I have make my own a little more 'watery' or lighter to maintain the swirl throughout the entire cake?

post #2 of 4
The reason this happens is that you have two different consistencies of ingredients and which ever is heavier and more fluid will sink to the bottom. The easiest way is to mix the flavor/color with some of the batter. So.....

Divide your batter in two (or in a proportion you wish the predominant flavor to be) and add some fresh raspberry puree instead of the sauce (this is the part about the "too fluid" since the sauce contains a good amount of moisture that doesn't bake out of the cake**) to one half and mix well. Add the plain batter to the pan first and then the flavored/colored. Using a bamboo skewer or handle of a wooden spoon begin to swiril the batter in the pattern you wish. Don't over mix or you will color and flavor the whole cake. Then bake as you would normally.

**the other thing you can do is reduce the sauce to remove some of the moisture. This has worked for me when I was unable to get good fresh raspberries.
post #3 of 4
If you will take the melba sauce and beat it a little with a spoon so that it is smooth you will eliminate the lumps and the sinking. Oldschool is right about the sauce being heavier and will sink to the bottom. If you mix some of the batter with the sauce it will dilute the fruit flavor and won't get that nice burst of flavor that you will get by doing the above.
I own a successful cheesecake company and we do this all the time when we add a fruit flavoring. But usually we use real fruit, such as raspberries, strawberries, blueberries, blackberries, cherries, etc. mixed right into the cheesecake. We don't use fruit toppings, they taste more like medicine, we use fresh fruit only. Hope this helps.
post #4 of 4
Thread Starter 
Thank you both for your suggestions. This weekend will be the perfect time to give it a try.
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