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Raspberry Swirl Cheesecake

servings:Makes one 9" cake
prep time:
It needs to be refrigerated for 6-24 hrs , so best to make the day before.


  • 1 cup (5 oz) graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 1/2 cups raspberries
  • 2 pounds cream cheese, room temperature (I use fat-free)
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
Raspberry Swirl Cheesecake photo


  • 1

    Preheat oven 350°, with rack in center. Use foil to wrap exterior of a 9" spring form pan (pan should have a removable bottom); set aside.

  • 2

    Stir graham crackers, butter and 2 tablespoons sugar; press into prepared pan. Bake until golden, about 10 minutes. Let cool on wire rack.

  • 3

    Puree raspberries in a food processor. strain; discard seeds. Whisk in 2 tablespoons sugar; set aside.

  • 4

    Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix remaining 1 1/2 cups sugar, the salt and vanilla. Reduce speed to low. Mix in eggs, one at a time. Pour over crust in pan.

  • 5

    Drop teaspoons of raspberry sauce over filling in a random pattern. Using a skewer, pull sauce through the filling, swirling decoratively. place plan in a shallow roasting pan; transfer to oven. Carefully, ladle hot water into roasting pan to come halfway up sides of springform.

  • 6

    Bake until set, 60-65 minutes. Remove from water; let cool completely on a wire rack. Run a knife around edges of cake; remove sides of pan. refrigerate uncovered, at least 6 hours or overnight. Cheesecake can be refrigerated in an air-tight container for up to 2 days.



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