Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a medium bowl, combine the crushed graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs resemble wet sand.1.5 cups Finely Crushed Graham Cracker Crumbs, 0.25 cup Granulated Sugar, 0.5 cup Unsalted Butter, melted
- Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).1.5 cups Fresh or Frozen Raspberries, 0.25 cup Granulated Sugar, 1 tablespoon Lemon Juice
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly.1 teaspoon Cornstarch, 1 tablespoon cold water
- Continue to cook and stir for another 1-2 minutes, until the sauce thickens.
- Remove from heat and strain the sauce through a fine-mesh sieve into a clean bowl to remove seeds. Press the pulp with a spoon to extract all the liquid. Let the strained raspberry sauce cool completely.
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.3 packages Cream Cheese, softened
- Gradually add the granulated sugar and flour, mixing on low speed until just combined, ensuring not to overmix.1 cup Granulated Sugar, 2 tablespoons All-Purpose Flour
- Beat in the vanilla extract and salt.1 teaspoon Vanilla Extract, 0.25 teaspoon Salt
- Add the sour cream and mix until just incorporated.1 cup Sour Cream
- Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Be careful not to overmix the batter at this stage, as too much air can cause cracks during baking.3 Large Eggs, at room temperature
- Pour about two-thirds of the cheesecake filling over the cooled graham cracker crust in the springform pan.
- Drizzle about half of the cooled raspberry swirl sauce over the filling.
- Carefully spoon the remaining cheesecake filling over the raspberry sauce.
- Drizzle the remaining raspberry sauce on top.
- Using a knife or a skewer, gently swirl the raspberry sauce into the cheesecake filling to create a beautiful marble pattern. Be careful not to swirl too much, or the colors will blend entirely.
- Place the foil-wrapped springform pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
- Transfer the roasting pan to the preheated oven (325°F/160°C).
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
- Remove the cheesecake from the oven and the water bath. Carefully remove the foil.
- Let it cool completely to room temperature on a wire rack (about 1-2 hours).
- Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Once thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. Slice and serve your exquisite Raspberry Swirl Cheesecake, perhaps with a few extra fresh raspberries for garnish.
Notes
Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter. Do not overmix the cheesecake filling after adding the eggs to prevent cracks. Cooling the cheesecake slowly is crucial for preventing cracks and achieving the perfect texture.
