Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Raspberry-Swirl Cheesecake 3.7 (451) 24 Reviews This dessert tastes as good as it looks. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 6, 2024 Rate PRINT Share Prep Time: 25 mins Total Time: 10 hrs 5 mins Yield: 8 to 10 Serves Our easy raspberry cheesecake has a gorgeous swirled top made from fresh puréed raspberries mixed with sugar. The purée is dropped onto the simple cream cheese filling and swirled using a toothpick or wooden skewer. It's quick to make the graham cracker crust and filling, then the cheesecake needs about an hour to bake—in a water bath in the oven—and at least six hours to chill. It's one of our favorite make-ahead desserts as it can be made up to three days ahead, plus it's pretty and the flavor is sublime. Cheesecake Recipes Brie Goldman Why We use a Springform Pan Cheesecake is a delicate dessert and it can be damaged when you try to lever it out of a baking dish. That’s why we use a springform pan for baking cheesecake. A springform pan is a nonstick pan with removable sides. It opens and fastens with a clasp in the band so it can easily separate from the dessert inside. Make Ahead This raspberry cheesecake is one of our favorite make-ahead desserts, perfect for entertaining. It can be wrapped in plastic and refrigerated for up to three days. Just be sure to let stand at room temperature for 20 minutes before serving so it's not too cold, which would dull the flavor. 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 Directions Brie Goldman Preheat oven and prep springform pan: Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside. Brie Goldman Mix crumbs, butter, and sugar: Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Brie Goldman Press crumb mixture into pan: Press crumb mixture firmly onto bottom of pan. Brie Goldman Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer. Bake and cool crust: Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325°F. Brie Goldman Make raspberry puree: Process raspberries in a food processor until smooth, about 30 seconds. Brie Goldman Strain puree: Pass puree through a fine sieve into a small bowl; discard solids. Brie Goldman Add sugar to puree: Whisk in 2 tablespoons sugar, and set aside. Brie Goldman Beat cream cheeese: Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. Brie Goldman Add sugar, salt, and vanilla: 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. Brie Goldman Add eggs: Add eggs, one at a time, mixing each until just combined (do not overmix). Brie Goldman Pour filling over crust: Pour cream cheese filling over crust. Brie Goldman Drop spoons of raspberry sauce: Drop raspberry sauce by the teaspoon on top. Brie Goldman Swirl raspberry sauce: With a wooden skewer or toothpick, swirl sauce into filling. Brie Goldman Brie Goldman Assemble water bath and bake cheesecake: 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. Brie Goldman Cool cake and refrigerate: Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake. Brie Goldman 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. Brie Goldman Frequently Asked Questions What type of cream cheese is best for cheesecake? Full-fat cream cheese is a must for flavorful cheesecake. Skip anything labeled "low-fat" or "Neufchatel," which can have up to 25 percent less fat. Why do we wrap a springform pan in foil before baking the cheesecake? No one wants a cheesecake with a soggy bottom, so we wrap the springform pan in two layers of foil as an insurance policy to prevent the possibility of any water getting into the springform pan from the water bath. 6 More Fruit Cheesecake Recipes to Try: Blueberry-Cheesecake Icebox Cake Instant Pot Cheesecake Cranberry Swirl Cheesecake Apricot Cheesecake Blood Orange Cheesecake No-Bake Blueberry Cheesecake for a Crowd Originally appeared: Martha Stewart Living, May 2004 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.