Description
This Raspberry-Swirl Cheesecake features a creamy, rich cream cheese filling with a graham cracker crust, beautifully accented by a vibrant raspberry swirl. Baked in a water bath, this dessert boasts a silky texture and a perfect balance of sweet and tart flavors, making it an elegant and irresistible treat for any occasion.
Ingredients
Crust
- 1 cup finely ground graham crackers (5 ounces; from about 8 sheets)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
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 Swirl
- 6 ounces raspberries (about 1 ½ cups)
Instructions
- Preheat oven and prep springform pan: Preheat your oven to 350°F. Wrap the exterior of a 9-inch springform pan, including the base, in a double layer of foil to prevent water from leaking into the pan during the water bath baking process. Set aside.
- Mix crumbs, butter, and sugar: In a medium bowl, stir together the finely ground graham cracker crumbs, melted unsalted butter, and 2 tablespoons sugar until well combined.
- Press crumb mixture into pan: Firmly press the mixture onto the bottom of the foil-lined springform pan using the bottom of a measuring cup or the flat side of a drinking glass to create a compact crust layer.
- Bake and cool crust: Bake the crust in the preheated oven for about 10 minutes until set. Remove and allow it to cool on a wire rack. Reduce the oven temperature to 325°F for baking the cheesecake.
- Make raspberry puree: Process the raspberries in a food processor until smooth, approximately 30 seconds. Then, strain the puree through a fine sieve into a small bowl to remove seeds, discarding the solids.
- Add sugar to puree: Whisk 2 tablespoons of sugar into the raspberry puree and set aside.
- Beat cream cheese: Place the room temperature cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes.
- Add sugar, salt, and vanilla: On low speed, slowly add the remaining 1 ½ cups sugar in a steady stream. Add the pinch of kosher salt and vanilla extract, mixing until fully combined.
- Add eggs: Add the eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing to keep the batter smooth and prevent cracking.
- Pour filling over crust: Pour the cream cheese filling evenly over the cooled graham cracker crust in the pan.
- Drop spoons of raspberry sauce: Spoon teaspoons of the prepared raspberry sauce evenly over the top of the cheesecake filling.
- Swirl raspberry sauce: Using a wooden skewer or a toothpick, gently swirl the raspberry sauce into the cream cheese filling to create a 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 cake pan. Bake at 325°F for 60 to 65 minutes, or until the cake is set but still slightly wobbly in the center.
- Cool cake and refrigerate: Transfer the cake pan to a wire rack and let the cheesecake cool completely. Refrigerate uncovered for at least 6 hours or overnight. Before unmolding, run a knife around the edges to loosen the cake from the pan.
- Store leftover cheesecake: Store any leftover cheesecake in an airtight container in the refrigerator for up to three days. For the best taste, allow leftovers to sit at room temperature for about 20 minutes before serving.
Notes
- Make sure to use room temperature cream cheese and eggs for a smooth batter with no lumps.
- Wrapping the pan in foil is essential to prevent water from leaking into the cheesecake during baking in the water bath.
- Swirling the raspberry sauce gently into the filling creates a beautiful marbled effect and adds bursts of tart flavor.
- Do not overmix the batter after adding eggs to avoid adding excess air which can cause cracks.
- Baking in a water bath helps achieve a creamy, crack-free cheesecake with a smooth texture.
- Allow the cheesecake to chill thoroughly for best flavor and texture before serving.
- Use fresh or frozen raspberries; if using frozen, thaw before processing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
