Raspberry Swirl Cheesecakedeborah
- 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
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.
Stir graham crackers, butter and 2 tablespoons sugar; press into prepared pan. Bake until golden, about 10 minutes. Let cool on wire rack.
Puree raspberries in a food processor. strain; discard seeds. Whisk in 2 tablespoons sugar; set aside.
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.
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.
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.