Raspberry-Swirl Cheesecake
We Also Love
- Comments()
Martha Stewart Living, May 2004
- Yield Serves 8 to 10
Add to Shopping List
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.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
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!!!
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.
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.
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!
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.
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!
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!
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.
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!
Npw that strawberries are in season, can I substitute it for the raspberries?
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!
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.
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!
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?
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 ;)