Raspberry-Swirl Cheese Cake

By Jenny_439

Ingredients

• 1 cup finely ground graham crackers
• 2 tablespoons unsalted butter, melted
• 1 3/4 cups sugar
• 6 ounces raspberries (1 1/2 cups)
• 4 packages cream cheese, room temp
• pinch salt
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temp
• boiling water for roasting pan

Preparation

Step 1

1. preheat oven to 350. wrap exterior of a 9 inch springform pan in a double layer of foil, set aside

2. 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 temp to 325.

3. 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.

4. 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 ina slow, steady stream. add the salt and vanilla; mix until well combined. add eggs, one at a time, mixing each until just combined (don't overmix). pour cream cheese filling over crust.

5. drop raspberry sauce by the teaspoon on top. with wooden skewer or tooth pick, swirl sauce into filling.

6. set cake pan inside a large, shallow roasting pan. transfer to oven. ladle boiling water into roasting pan to reach halfway up sides of cake pan. bake until cake is set buth still slightly wobbly in center. 60 to 65 minutes.

7. transfer cake pan to rack, let cake cool completely. refrigerate, uncovered, 6 hours. before unmolding, run knife around edge of cake