Raspberry Marbled Cheesecake

Raspberry Marbled Cheesecake with a chocolate-crumb crust was the prime specialty at Miss Grimble’s, a wonderful bakery on Columbus Avenue in New York City during the 1970s and 1980s. Sadly, that bakery is now gone, much like many of the wonderful Jewish pastry stores that dotted the city in those days. I’ve never been sure why this happened. Is it that the younger generation has no sweet tooth? I doubt it. Is it that quality matters less to people these days? I don’t know. Perhaps these desserts are too heavy for the health-conscious set. It would be nice to think that these lost shops have been replaced by even finer ones, but unfortunately, with few exceptions, such is not the case.

Miss Grimble published a cookbook in 1983 called, Miss Grimble Presents Delicious Desserts. I was so sad to learn that she did not publish the recipe for the Raspberry Marbled Cheesecake in this book, even though it contains more than 250 recipes. I suspect this was because she did not want to give away her signature creation. The attached recipe is my humble attempt to mimic her wonderful pastry.

The cheesecake is lovely to behold with its deep crimson and cream-colored marbleization. With a chocolate-crumb crust, the cake is a miraculous melding of delicious flavors. This is a light, soft cheesecake, not exactly typical of the denser, heavier New York-style.

The only trick in making it is to achieve a beautiful marbling. Sometimes I succeed, other times not. But even if it does not turn out like a piece of artwork, it still tastes wonderful. Because of its softness, it does not need to come to room temperature before serving. It can go directly from the fridge to the plate.

To print or download recipes, click here.