Martha Stewart Raspberry Swirl Cheesecake Recipe
A showstopping dessert that combines a buttery graham cracker crust with a silky cream cheese filling and a vibrant, tart raspberry swirl. Perfect for holidays and special occasions.
Ingredients
- 1 1/2 cups Graham Cracker crumbs
- 6 tbsp Unsalted Butter, melted
- 1 1/2 cups Granulated Sugar
- 2 cups Fresh Raspberries
- 32 oz Cream Cheese, room temperature
- 1 cup Sour Cream
- 1 tsp Vanilla Extract
- 4 large Eggs
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 350°F. Wrap a 9-inch springform pan in heavy-duty aluminum foil.
- Mix graham cracker crumbs with melted butter and 1/4 cup sugar. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes. Set aside to cool completely.
- Process raspberries in a blender and strain through a fine mesh sieve to remove seeds.
- Simmer raspberry juice with 2 tablespoons of sugar in a small saucepan until thickened into a syrup. Let cool.
- Beat cream cheese and remaining sugar until smooth. Mix in sour cream, vanilla, and lemon juice.
- Add eggs one at a time on low speed, mixing just until combined.
- Pour batter over the crust. Drop small spoonfuls of raspberry syrup on top and swirl with a knife.
- Place pan in a water bath and bake for 60-65 minutes until edges are set.
- Cool in the oven with the door cracked for one hour, then refrigerate for at least 6 hours.
Notes
- Use room temperature cream cheese for a smooth mix.
- Do not overbeat the eggs to prevent air bubbles.
- Strain the raspberry puree to remove every single seed.
- Wrap the pan tightly in foil to stop leaks.
- Let the cake cool slowly in the warm oven.
- Slice the cake with a warm, wet knife blade.
- Wait at least six hours before you serve it.