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Raspberry-Swirl Cheesecake

This cheesecake, once set, can be wrapped in plastic and refrigerated for up to three days. Let stand at room temperature for 20 minutes before serving.

  • Servings: 10
Raspberry-Swirl Cheesecake

Photography: Sang An

Source: Martha Stewart Living, May 2004


  • 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


  1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

  6. 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.

  7. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Reviews (20)

  • rschmorr 11 Nov, 2013

    this turned out to be one of the best cheesecakes i've ever tasted and was a huge hit with everyone. it's slightly denser than cheesecakes made with sour cream, but still incredibly light and fluffy. personally, i prefer the non-sour cream recipes.

    the only alterations i made were to add a dash of almond extract to the cheesecake batter along with the vanilla, and i mixed in about a tablespoon or more of cointreau to the rasberry sauce to give it a kick.

  • bbogda 6 Oct, 2013

    This was excellent! Didn't need to grease the springform pan - turned out perfectly. I did go around edge with thin knife after it cooled and before putting in fridge. Only addition I did was to use chocolate drizzle when serving as another person suggested. That was a great suggestion, but without it is still perfect.

  • bbogda 5 Oct, 2013

    I have this in the oven now. Kind of worried because the recipe didn't say to spray or butter pan - so I didn't. Followed all steps exactly. Can't wait for it to get done. Will update with results!

  • Lea Del 12 Sep, 2012

    This recipe was decadent . Followed the recipe as written ,except in the raspberry purée I put one table spoon Gran Marnier liqueur . Then after cheese cake was total chilled in fridge, drizzling of chocolate lightly across top. We all know raspberry &chocolate = love .Thats what my family and lady's at work thought . Five star . Thank you Martha

  • Vanilla_Bean 30 Jun, 2012

    Really good recipe!
    Take note: this is excellent for people who require gluten free foods!
    Also, I pureed the raspberries, but didn't bother to strain. The seeds and pulp were delicious.

  • ConnieHS 20 Jul, 2010

    My husband and my sister don't like cheesecake - but they LOVE this! I am not a cook but this is really easy to make. I served it a a Christmas party and had to show my friends the recipe because they didn't believe I made it!! LOVE IT!!!

  • Leigh421 25 Jan, 2010

    I don't have a roasting pan so I baked it in the oven. It was gooey in the middle. I won't make it again unless I get a roasting pan and MAYBE then it will 'set' right.

  • barista 14 Sep, 2009

    I made this for my first Valentine's Day with my current boyfriend. It was still gooey in the middle and I was so bummed that I'd messed it up. Well, it's his favorite. Every time I ask what I should make for dessert it's always this. Only he wants it gooey in the middle and I can't, for the life of me, seem to mess it up the way he likes it. =) Oh well. It's a hit with everyone.

  • buckeyemom3 10 Feb, 2009

    This cheesecake is outstnding! I made this for my niece's birthday. Such a simple list of ingredients and very easy-to-follow instructions. I did not strain my raspberry puree and it turned out just fine. I will definately save this recipe and make it again when raspberries are in season and not as expensive!

  • chelsie2010 31 Dec, 2008

    this chessescake is the best to make. instead of using fresh rasberrys and doin all that process to strain them and everything instead i used strawberry or blueberry syrup. much eaiser and it saves time.

  • SoniaK 25 Aug, 2008

    This is the best cheesecake I have ever tasted. It was relatively easy to make, but a bit tricky in places. However, I'm sure once you've made it a few times it becomes easier. My cheesecake cracked on the top, but I covered it up with some fresh raspberries. Delicious!

  • Chenault 17 Jul, 2008

    This is hands-down my favorite cheesecake recipe and I have made many over the years. I have never however followed the recipe - I use a container of frozen strawberries in place of the raspberry. Just thaw and throw in the blender with a tablespoon of cornstarch. Works beautifully and the seeds can be left in so eliminates the straining step.
    I use any extra as drizzle by cooking over medium heat on the stovetop with a little lemon juice added until thickened. Refridgerate then serve as a plate garnish under the slice of cheesecake!

  • CraftClothier 12 Jun, 2008

    This is the most perfectly-textured cheesecake recipe you will ever enjoy. It has become my signature entertaining dessert because of its universal appeal, ease of pre-preparation, and the wow-factor that accomanies it every time I take one from the fridge. I was able to make it perfectly on the first attempt. If you follow the directions closely, and be sure to bring all components to room temperature prior to assembling, you will see success.

  • Shelby427 31 Mar, 2008

    I loved this cheesecake and I even used 1/3 less fat cream cheese! I think you would be able to use any kind of fruit if you want to rgwiener...Strawberries are a great idea!

  • rgweiner 16 Mar, 2008

    Npw that strawberries are in season, can I substitute it for the raspberries?

  • liisamarja 30 Dec, 2007

    found original recipe. reduce amount of raspberries to 1cup, sugar to 4 and half tsp in step 3. use 1 tbs of crumb mix onto each paper lined muffin tin, bake about 5mins, oven 325F, let cool. spoon 3 tbs of filling into each cup, bake 10 to 12mins. original recipe makes 2 dozen cupcake size cheesecakes. good luck!

  • stuckinBerlin 27 Dec, 2007

    I am actually in Berlin, but the metric isn't my problem. If you could see a picture of this cheesecake, it is usually shown large (it's usually size) and then with much smaller cheesecakes in mini form. I'm missing the adjustments on cooking times and how much crust to use per little cake to make the minis. Thanks.

  • liisamarja 22 Dec, 2007

    if you're actually in berlin you won't mind the metric measures...

    8 digestives bisquits finely ground
    1n n n n tablespoons unsalted butter, melted
    2,5 dl sugar
    1,5 dl pureed raspberries (currants,cranberries)
    600 gr cream cheese
    pinch of salt
    1 teaspoon pure vanilla extract
    2 large eggs

    this goes into 7n n n n inch springform pan. i bake it in 175 C for 60 to 65 mins,which leaves center quite wobbly, after turning the oven off, i leave cake in for another 30 mins for perfect results!

  • stuckinBerlin 20 Dec, 2007

    I once made the smaller version of this cake. I've lost the recipe that had the adjustments to the cooking times in it. Anyone remember what I have to change to make the mini form of this fabulous desert?

  • liisamarja 24 Nov, 2007

    the ultimate cheesecake, my family loves it. i've alternated the raspberry with currants (black and red, either work great) or gone crazy and used both, the colors complement each other wonderfully.
    please, do not even think about using any light versions of cream cheese, treat youself with a decent cheesecake and reduce calories elsewhere ;)

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