Description
Silky, full-fat cream cheese meets sweet sugar and a zingy, homemade berry swirl. Master this dreamy dessert using the essential springform pan technique.
Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 4 large eggs
- 1 cup fresh or frozen raspberries
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the exterior tightly in heavy-duty foil (for the water bath). Combine the Graham cracker crumbs and melted butter; press this mixture firmly into the bottom of the prepared pan and chill while preparing the filling.
- Step 2: Prepare the raspberry swirl by combining the raspberries and lemon juice with 1/4 cup of the granulated sugar in a small saucepan. Heat over medium heat until the raspberries break down and the mixture thickens slightly. Remove from heat and allow to cool completely.
- Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining granulated sugar and vanilla bean paste, mixing until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated, being careful not to overmix the batter.
- Step 4: Pour the cream cheese filling over the chilled crust. Dollop spoonfuls of the cooled raspberry mixture onto the top of the filling, then use a knife or skewer to gently swirl the raspberry mixture into the cheesecake batter for a marbled effect.
- Step 5: Place the foil-wrapped pan into a large roasting pan. Carefully fill the roasting pan with boiling water until the water reaches about halfway up the sides of the springform pan (creating a water bath). Bake for 60 to 75 minutes, or until the edges are set and the center slightly jiggles.
- Step 6: Turn off the oven, prop the door open slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour. Remove the cheesecake from the water bath, let it cool completely on a wire rack, then transfer to the refrigerator to chill for at least 6 hours or preferably overnight before serving.
Notes
- For longer storage, freeze slices wrapped tightly in plastic wrap and then foil; they will keep well for up to 2 months.
- For the ultimate creamy texture, let the chilled cheesecake sit at room temperature for 15-20 minutes before slicing and serving.
- When adding the eggs, mix on low speed only until the yolk disappears; overmixing incorporates too much air, which can cause the cheesecake to puff and crack during cooling.
- Garnish each slice with a dusting of powdered sugar and a dollop of fresh whipped cream, accompanied by extra fresh raspberries for color and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/14th of a 9-inch slice
- Calories: 410
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0.5g
- Protein: 28g