Recipe

Raspberry Swirl Cheesecake Recipe

Add Step-by-Step Photos	Girlieerin / All my dishes 2 years, 4 months ago This was a huge hit at a family party. Finally I did something memorable that didn't involve drinking too much wine. Prep:20m Cook:60m Servings:8	Girlieerin
	colorful cake dessert party

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Ingredients

1 cup finely ground graham crackers

2 tablespoons unsalted butter, melted

1 3/4 cups sugar

6 ounces raspberries

32 ounces cream cheese, room temperature

Pinch of salt

1 teaspoon pure vanilla extract

4 large eggs, room temperature

Boiling water, for roasting pan

Directions

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

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Comments

sista 2 years, 4 months ago said:
Beautiful presentation. I'm a cheesecake lover, however I've never made one. I'm thinking this recipe may break that streak. Thanks for sharing!

borinda 2 years, 4 months ago said:
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.

zena824 2 years, 4 months ago said:
This looks really good... I love cheesecakes....This plated very nicely....you did a great job..

krumkake 2 years, 4 months ago said:
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...

decobabe 2 years, 4 months ago said:
Very lovely, and I love raspberries!

juliagulia 2 years, 4 months ago said:
Wow! That's almost too pretty to cut!

chefmeow 2 years, 4 months ago said:
I have to agree with all of the above comments. This looks decadent and way too pretty to cut. Yummy.

jo_jo_ba 2 years, 4 months ago said:
I have to agree with everyone else and sound redundant by saying that is a gorgeous presentation! I'll bet it tastes even BETTER!

trackwidow 2 years, 4 months ago 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.

ahmed1 2 years ago said:
I should have checked this one before I made my strawberry cheesecake.It seems that I will be one of your dessert fans..

volki1269 1 year, 10 months ago said:
Can I just buy one from you?? Need more cooking tools now.

cholena 1 year, 8 months ago said:
As a Berries fan .. I love dis one : )

trigger 1 year, 6 months ago said:
Saved and printed thank you Erin guess you can cook
Flagged as beautiful too
Michael

pelo2000 1 year, 5 months ago said:
That looks soooo good.

wholelottarosie62 1 month, 2 weeks ago said:
I LOVE cheesecake and making different ones. I am definately going to try this one. Yummy......

tkay 4 days, 21 hours ago said:
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.

tkay 4 days, 21 hours ago said:
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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Alterations

decobabe 2 years, 4 months ago said:
If you live as I do in a country where there are no graham crackers, you can use MacVytie's digestive biscuits or the low fat dry cookies often found in the Italian breakfast food area.

cholena 1 year, 8 months ago said:
Yes , even my place we ues the Mc.Vities Digestive

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