RASPBERRY-SWIRL CHEESECAKE

Raspberry-Swirl Cheesecake image

Yield Makes one 9-inch cake

Number Of Ingredients 9

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Ingredients

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
4 packages (8 ounces each) cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

Preheat the oven to 350°F. Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan. Bake until set, about 10 minutes. Let cool in the pan on a wire rack. Reduce oven heat to 325°F.
Process the raspberries in a food processor until smooth, about 30 seconds. Pass the puree through a fine sieve into a small bowl; discard the solids. Whisk in 2 tablespoons sugar, and set aside.
Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow, steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time, mixing each until just combined (do not overmix). Pour the cream cheese filling over crust.
Drop the raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl the sauce into the filling.
Set the cake pan inside a large, shallow roasting pan. Transfer to the oven. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.
Transfer the cake pan to a rack; let cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.