Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs
  • 5 tablespoons (70g) Unsalted Butter, melted
  • 2 tablespoons (25g) Granulated Sugar
  • 12 ounces (340g) Fresh or Frozen Raspberries
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon Lemon Juice, fresh
  • 32 ounces (900g) Cream Cheese, full-fat, softened
  • 1 ¼ cups (250g) Granulated Sugar
  • ½ cup (120ml) Heavy Cream
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour
  • Pinch of Salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Pre-bake the crust for 8-10 minutes at 350°F (175°C). Let cool slightly.
  2. Combine raspberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until berries are softened and the mixture thickens slightly. Puree with an immersion blender or in a food processor. Strain through a fine-mesh sieve for a seedless puree (optional). Let cool.
  3. Beat cream cheese and sugar until smooth and creamy. Gradually beat in heavy cream until combined. Beat in eggs one at a time, then add vanilla extract, flour, and salt. Mix until just combined – avoid overmixing!
  4. Pour half of the cheesecake filling into the prepared crust. Drizzle half of the raspberry puree over the filling. Pour remaining cheesecake filling over the raspberry layer. Drizzle remaining raspberry puree over the top. Swirl the raspberry puree gently with a knife or skewer. Optional: Water Bath Method: Wrap the bottom of the springform pan with foil. Place the pan in a larger baking pan. Pour hot water into the larger pan, reaching about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the center.
  5. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven (and water bath, if used). Let cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, preferably overnight. Enjoy your delicious raspberry cheesecake!
  6. Carefully remove the cheesecake from the springform pan. Slice and serve chilled.