Raspberry Cheesecake

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

Instructions:

Preheat oven to 350°F. 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°F.

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.

Notes:

Crust Preparation: Ensure that the graham cracker crust is pressed firmly into the bottom of the pan to prevent it from falling apart. You can use the bottom of a glass to press it down evenly.

Butter Measurement: The melted butter helps to bind the graham cracker crumbs together. Make sure it’s fully melted and well combined with the crumbs.

Sugar Levels: The sugar amounts are specific for both the crust and filling. Adjust to taste if you prefer a sweeter or less sweet cheesecake.

Cream Cheese: For best results, use full-fat cream cheese and make sure it’s at room temperature before mixing to avoid lumps.

Raspberry Puree: Straining the raspberry puree helps to remove seeds and ensures a smooth sauce. If you prefer a bit of texture, you can skip straining.

Mixing: When adding eggs to the cream cheese mixture, mix each one until just combined to avoid overmixing, which can cause cracks in the cheesecake.

Swirling the Sauce: To achieve a marbled effect, gently swirl the raspberry sauce into the cream cheese filling using a skewer or toothpick. Avoid over-mixing to keep the marbling effect.

Baking in a Water Bath: The boiling water in the roasting pan helps to create a gentle, even heat for the cheesecake, which reduces the risk of cracks. Ensure the water level reaches halfway up the sides of the springform pan.

Cooling: Allow the cheesecake to cool completely in the pan before refrigerating to help it set properly. It needs to be chilled for at least 6 hours, or overnight, for the best texture and flavor.

Unmolding: Run a knife around the edge of the cheesecake before removing the springform pan to help release the cake without sticking.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

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:

Can I use a different type of fruit instead of raspberries?

Yes, you can substitute with strawberries, blueberries, or blackberries.

Adjust the sugar and puree instructions accordingly.

What should I do if I don’t have a springform pan?

You can use a regular cake pan, but make sure to line it with parchment paper and use a removable bottom or carefully transfer the cheesecake once it’s set.

How do I prevent cracks from forming on the cheesecake?

Avoid overmixing the batter, and ensure the cheesecake bakes in a water bath to keep the temperature even.

Let it cool gradually to prevent sudden temperature changes.

Can I use low-fat cream cheese?

Yes, but the texture and flavor may differ slightly.

Full-fat cream cheese provides the richest flavor and texture.

What if I don’t have a food processor for the raspberries?

You can use a blender or mash the raspberries by hand, then strain through a fine sieve to remove seeds.

How can I tell if the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly wobbly in the center.

It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake up to a day in advance.

It needs to be refrigerated for at least 6 hours or overnight.

How do I properly cool and store the cheesecake?

Allow the cheesecake to cool completely in the pan on a wire rack before refrigerating.

Store in an airtight container for up to three days.

What if my cheesecake has cracks or imperfections?

If cracks occur, they can be covered with additional raspberry sauce or whipped cream.

You can also use a knife to gently smooth out imperfections.

Can I freeze the cheesecake?

Yes, you can freeze it for up to 3 months.

Wrap it tightly in plastic wrap and foil.

Thaw in the refrigerator overnight before serving.