New This Month

Raspberry-Swirl Cheesecake


Marbling cheesecake is an easy way to elicit oohs and ahs. This one has a raspberry puree swirled in.

  • Servings: 10
raspberry-swirl cheesecake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2004


  • 1 cup finely ground graham crackers (5 ounces; about 8 sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 6 ounces raspberries (about 1 1/2 cups)
  • 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.

Cook's Notes

This cheesecake, once set, can be wrapped in plastic and refrigerated for up to 3 days. Let stand at room temperature for 20 minutes before serving.

Reviews Add a comment

  • CakenGifts12
    11 JUL, 2017
    Very awesome cheese cake recipe. This recipe is Very good, easy and fast!! I tried it for my guest. They loved it very much. Cake was very awesome and very delicious.Thanks for sharing good cake recipe.
  • 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!