Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Raspberry Swirl Cheesecake

deborahdeborah
Rate this

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

Save this recipe 1
Raspberry Swirl Cheesecake photo Save this recipe 1
servings:
Makes one 9" cake
Time:
prep time:
It needs to be refrigerated for 6-24 hrs , so best to make the day before.

Ingredients

  • 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
Save a shopping List

directions

  • 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.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.