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Ingredients

How to make it

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
  • View Step by Step Images for this recipe at ErinCooks.com

Reviews & Comments 21

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  • bug2009 3 years ago
    I tried this recipe some time ago...this recipe seems to have been copied and pasted from martha stewart webite
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  • barbequeman 3 years ago
    Looks very nice - bookmarked for the next time I make one.... There were some comments on the other site that indicated the water bath is critical to the set, and I just wonder why? I've never used a water bath on mine, but am open to learning ! Thanks....
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  • berriflair 4 years ago
    Making this right now. So far it has been in the oven for 1-1/2 hours..........I know I followed the directions but it seems like it's never going to get done! Smells really yummy tho! ♥
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  • rstruthers 4 years ago
    This recipe seem really familiar to the one on this website "Martha Stewart" people shouldn't take credit for something someone else has done. http://www.marthastewart.com/recipe/raspberry-swirl-cheesecake
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  • tkay 4 years ago
    When I made my cheesecake I didn't use graham crackers. I make Chocolate Mint snapper cookies at this time of the year, I used them instead of the graham crackers. It went perfectly with this recipe.
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  • tkay 4 years ago
    Light and creamy,this is the best cheesecake that I have made, everyone loved it. My husband told me not to lose the recipe and he only had one bite.
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  • wholelottarosie62 4 years ago
    I LOVE cheesecake and making different ones. I am definately going to try this one. Yummy......
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  • pelo2000 5 years ago
    That looks soooo good.
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    " It was excellent "
    trigger ate it and said...
    Saved and printed thank you Erin guess you can cook
    Flagged as beautiful too
    Michael
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    " It was excellent "
    cholena ate it and said...
    As a Berries fan .. I love dis one : )
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  • volki1269 6 years ago
    Can I just buy one from you?? Need more cooking tools now.
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    " It was excellent "
    ahmed1 ate it and said...
    I should have checked this one before I made my strawberry cheesecake.It seems that I will be one of your dessert fans..
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    " It was excellent "
    trackwidow ate it and said...
    This is fabulous! We just had it tonite. I used low fat cream cheese, not fat free, and it was very yummy! Thank you for posting such a yummy and pretty recipe.
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  • jo_jo_ba 6 years ago
    I have to agree with everyone else and sound redundant by saying that is a gorgeous presentation! I'll bet it tastes even BETTER!
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  • chefmeow 6 years ago
    I have to agree with all of the above comments. This looks decadent and way too pretty to cut. Yummy.
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  • juliagulia 6 years ago
    Wow! That's almost too pretty to cut!
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  • decobabe 6 years ago
    Very lovely, and I love raspberries!
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  • krumkake 6 years ago
    THAT is a thing of beauty - would be so great now with the fresh raspberries coming in. Next party, you can bring the cheesecake AND the wine...
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  • zena824 6 years ago
    This looks really good... I love cheesecakes....This plated very nicely....you did a great job..
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  • borinda 6 years ago
    Loved your description of doing something memorable sans association with wine. Hey -- serve this with a nice dessert wine and you'll REALLY have something! Your cake looks truly beautiful and must have dazzled all.
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