Raspberry-Swirl Cheesecake

1. Preheat oven and prep springform pan:

   Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

2. Mix crumbs, butter, and sugar:

   Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl.

3. Press crumb mixture into pan:

   Press crumb mixture firmly onto bottom of pan.

   Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer.

4. Bake and cool crust:

   Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325°F.

5. Make raspberry puree:

   Process raspberries in a food processor until smooth, about 30 seconds.

6. Strain puree:

   Pass puree through a fine sieve into a small bowl; discard solids.

7. Add sugar to puree:

   Whisk in 2 tablespoons sugar, and set aside.

8. Beat cream cheeese:

   Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.

9. Add sugar, salt, and vanilla:

   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.

10. Add eggs:

    Add eggs, one at a time, mixing each until just combined (do not overmix).

11. Pour filling over crust:

    Pour cream cheese filling over crust.

12. Drop spoons of raspberry sauce:

    Drop raspberry sauce by the teaspoon on top.

13. Swirl raspberry sauce:

    With a wooden skewer or toothpick, swirl sauce into filling.

14. Assemble water bath and bake cheesecake:

    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.

15. Cool cake and refrigerate:

    Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Storing

Leftover cheesecake should be placed in an airtight container and refrigerated for up to three days.

Allow the leftover cheesecake to sit at room temperature for at least 30 minutes before serving or the flavor of the cheesecake will be dull because it is too cold.

Frequently Asked Questions

What type of cream cheese is best for cheesecake?

Full-fat cream cheese is a must for flavorful cheesecake. Skip anything labeled "low-fat" or "Neufchatel," which can have up to 25 percent less fat.

Why do we wrap a springform pan in foil before baking the cheesecake?

No one wants a cheesecake with a soggy bottom, so we wrap the springform pan in two layers of foil as an insurance policy to prevent the possibility of any water getting into the springform pan from the water bath. 

6 More Fruit Cheesecake Recipes to Try:

• Blueberry-Cheesecake Icebox Cake
• Instant Pot Cheesecake
• Cranberry Swirl Cheesecake
• Apricot Cheesecake
• Blood Orange Cheesecake
• No-Bake Blueberry Cheesecake for a Crowd