Raspberry Swirl Cheesecake

Above: after baking, Below: before baking

Friday was Brent's birthday and his favorite dessert is cheesecake. I have never made a full-size cheesecake before, only miniature-sized. It was more intimidating to make a large size, with all the cracking and when is it done issues. But it could not have turned out better!! It did crack in the spots where the raspberry swirls were, must be because it created air pockets. I highly recommend this recipe!

::Raspberry-Swirl Cheesecake::

From Martha Stewart

{Ingredients}

1 cup finely ground graham crackers

2-3 tablespoons unsalted butter, melted

1 3/4 cup sugar

6 ounces raspberries

32 ounces cream cheese, room temperature

Pinch of salt

1 teaspoon pure vanilla extract

4 large eggs, room temperature

{Directions}

1. Preheat oven to 350 degrees.

2. Stir together cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl. Press crumb mixture firmly onto bottom of spring form pan. Bake until set, about 10 minutes. Remove from the oven and allow to cool in pan. Reduce oven temperature to 325 degrees.

3. Process raspberries in food processor until smooth. Pass puree through a fine sieve and discard the seeds. Whisk in 2 tablespoons sugar, set aside.

4. Mix cream cheese in the bowl of an electric mixer on medium speed until fluffy, about 3 minutes. On low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla, mix until well combined. Add eggs, one at a time until just combined (do not overmix). Pour cream cheese filling over crust.

5. Drop the raspberry sauce by the teaspoon on top. With a toothpick, swirl the raspberry into the filling.

6. Bake until cake is set but still slightly wobbly in the center, about 60-65 minutes.

7. Transfer to a rack and cool completely. Refrigerate, uncovered for 6 hours or overnight. Run a knife around the edge of the cake before removing.

ENJOY!!! ♥

{Notes & Tips}
1. The recipe calls for wrapping spring form pan in foil then baking in a roasting pan filled with water. I however did not use this method because we don't have a large enough pan.

2. A helpful tip I learned for quickly bringing the eggs and cream cheese to room temperature: place in a large bowl of warm (not hot) water until it reaches room temp. Change out water if it drops in temperature.

3. Some general tips for perfect cheesecake HERE.