Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Raspberry-Swirl Cheesecake 3.7 (445) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Sang An Prep Time: 25 mins Total Time: 10 hrs 5 mins Yield: 8 to 10 Serves This easy raspberry cheesecake has an attractive swirled top. Fresh raspberries are puréed and sieved to remove any seeds, then mixed with sugar. The purée is dropped onto the cream cheese filling and swirled using a toothpick or wooden skewer. It's quick to make the graham cracker crust and filling, then the cheesecake needs about an hour to bake and at least six hours to chill. It's one of our favorite make-ahead desserts as it can be made up to three days ahead. Ingredients 1 cup finely ground graham crackers (5 ounces; about 8 sheets) 2 tablespoons unsalted butter, melted 1 ¾ cups sugar 6 ounces raspberries (about 1 ½ cups) 32 ounces cream cheese, room temperature 1 pinch kosher 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. 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. Rate it Print