Description
This Raspberry-Swirl Cheesecake features a smooth, creamy cream cheese filling with a vibrant raspberry puree swirled throughout. A crunchy graham cracker crust forms the perfect base, while the cheesecake is baked in a water bath for a silky, luscious texture. Serve chilled for an elegant and flavorful dessert.
Ingredients
Crust
- 1 cup finely ground graham crackers (5 ounces; from about 8 sheets)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar (divided)
Filling
- 32 ounces cream cheese, room temperature
- 1 ¾ cups sugar (divided)
- 1 pinch kosher salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Raspberry Puree
- 6 ounces raspberries (about 1 ½ cups)
- 2 tablespoons sugar
Additional
- Boiling water, for roasting pan (water bath)
Instructions
- Preheat oven and prep springform pan: Preheat the oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan, including the base, in a double layer of aluminum foil to prevent water from leaking in during the water bath baking. Set aside.
- Mix crumbs, butter, and sugar: In a medium bowl, stir together the finely ground graham crackers, melted unsalted butter, and 2 tablespoons sugar until fully combined and evenly moistened.
- Press crumb mixture into pan: Firmly press the crumb mixture onto the bottom of the prepared springform pan using the bottom of a measuring cup or the flat side of a glass to form a compact and even crust layer.
- Bake and cool crust: Bake the crust in the preheated oven for about 10 minutes until it is set and slightly golden. Remove from oven and let cool completely on a wire rack. Reduce the oven temperature to 325°F (163°C) for the cheesecake baking.
- Make raspberry puree: Process the fresh raspberries in a food processor or blender until smooth, about 30 seconds.
- Strain puree: Pass the raspberry puree through a fine sieve into a small bowl to remove seeds and solids, discarding the leftover pulp and seeds.
- Add sugar to puree: Whisk in 2 tablespoons sugar to the strained raspberry puree until fully dissolved. Set aside for swirling.
- Beat cream cheese: Place the room temperature cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes until light and fluffy.
- Add sugar, salt, and vanilla: With the mixer on low speed, slowly add the remaining 1 ½ cups sugar in a steady stream to the cream cheese. Add the pinch of kosher salt and vanilla extract, mixing until fully incorporated.
- Add eggs: Add the eggs one at a time, mixing each egg just until combined. Avoid overmixing to prevent air bubbles and cracking during baking.
- Pour filling over crust: Pour the smooth cream cheese filling evenly over the cooled graham cracker crust in the prepared pan.
- Drop spoons of raspberry sauce: Use a teaspoon to drop spoonfuls of the prepared raspberry puree on top of the cheesecake filling at various spots.
- Swirl raspberry sauce: Using a wooden skewer or toothpick, gently swirl the raspberry puree into the cheesecake filling to create an attractive marbled effect.
- Assemble water bath and bake cheesecake: Place the springform pan inside a large, shallow roasting pan. Carefully ladle boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, forming a water bath. Transfer to the preheated 325°F oven and bake until the cheesecake is set but still slightly wobbly in the center, about 60 to 65 minutes.
- Cool cake and refrigerate: Remove the cheesecake from the water bath and transfer the pan to a wire rack. Let cool completely at room temperature, then refrigerate uncovered for at least 6 hours or overnight. Before removing from the springform pan, run a knife around the edges to release the cake.
- Store leftover cheesecake: Store any leftover cheesecake in an airtight container in the refrigerator for up to three days. For best flavor and texture, allow servings to sit at room temperature for about 20 minutes before serving.
Notes
- Using room temperature cream cheese and eggs helps to create a smooth, lump-free batter.
- Wrapping the springform pan in foil prevents water from the water bath leaking into the cheesecake.
- Do not overmix the eggs into the batter to avoid incorporating excess air, which can cause cracks.
- The water bath baking method ensures gentle, even heat that produces a creamy, smooth cheesecake texture.
- Swirling raspberry puree into the filling adds both color and a fresh fruity flavor contrast.
- Allow cheesecake to chill for at least 6 hours or overnight for the best texture and flavor development.
- Before slicing, let the cheesecake come to room temperature for about 20 minutes; this enhances flavor and eases cutting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
