how2heroes » Raspberry Swirl Cheesecake

Dessert & Baked Goods » Raspberry Swirl Cheesecake

Making the perfect cheesecake is as easy as knowing what not to do. Meghan McGarry shares tips on getting a smooth crack-free finish and how to insure not a drop of water infiltrates the cheesecake as it bakes in a hot water bath. A buttery graham cracker crust, creamy batter and boldly flavorful raspberry purée form a kaleidoscopically colorful dessert to slice and serve or, for a fun treat, try Meg's Cheesecake Pops.

Print Recipe

Serves 10-15

Ingredients

Graham Cracker Crust

1 stick unsalted butter, melted
2 cups graham cracker crumbs
nonstick cooking spray

Raspberry Swirl

1 tsp cornstarch
¾ cup raspberry purée (or fresh or frozen/thawed raspberries, puréed & strained)

Cheesecake Batter

24 oz cream cheese, room temperature
1⅓ cups sugar
¼ cup cornstarch
2 eggs
1 tbsp vanilla bean paste or vanilla extract
½ cup heavy cream

Equipment

9" springform pan
stand mixer & paddle attachment
plastic wrap
foil
roasting pan
toothpicks or skewers

Garnish (optional)

fresh raspberries

How-to

Make Crust

Preheat oven to 350º
Coat a 9" springform pan with nonstick cooking spray
In a medium bowl, add graham cracker crumbs to melted butter and mix with a fork until combined
Press mixture into the pan evenly and bake 10 minutes
Remove from oven and set aside to cool

Mix Raspberry Swirl

Whisk together raspberry purée and cornstarch until combined and there are no lumps
Set aside to thicken while you mix the cheesecake batter

Mix Batter

Preheat oven to 350º
Mix the cream cheese and sugar in a mixer until smooth and creamy
Add cornstarch and mix to incorporate
Add eggs and mix at a low speed to not incorporate too much air
Mix in vanilla bean paste or vanilla extract. Scrape down the sides of the bowl once and mix until ingredients are incorporated
Stir in heavy cream by hand

Wrap, Fill & Bake

Wrap the bottom and sides of the springform pan containing the crust in plastic wrap, then foil
Pour half of the cheesecake batter into into cooled crust
Spoon on half of the thickened raspberry purée and swirl with a toothpick
Add the remaining cheesecake batter and swirl in the remaining raspberry purée with a toothpick on top
Place the springform in a roasting pan and fill the pan halfway with hot water (it is helpful to place the roasting pan and cheesecake on an oven rack, then pour hot water around it. This helps prevent the hot water from sloshing around while placing it into the oven)
Bake 1 - 1¼ hours, until cheesecake sets up and starts to brown slightly around the edges
Remove from the oven and cool in the water bath until the pan can be handled
Remove from the water bath and place pan on a cooling rack
Run a knife around the edge of the pan to loosen the cheesecake but do not remove it from the pan. Allow the cheesecake to sit and cool to room temperature for about 2 hours

Chill, Garnish & Serve

Then refrigerate overnight, still in the springform pan
Remove the sides of the pan, place cheesecake on a serving platter and garnish with fresh raspberries (optional)