This delicious and creamy Raspberry-Swirl Cheesecake, inspired by Martha Stewart, is the perfect balance of rich, smooth cheesecake and tangy raspberry swirls. It’s an easy yet impressive dessert, ideal for special occasions or a weekend treat. Made with simple pantry staples, this recipe ensures a perfectly baked, velvety cheesecake every time!
Recipe 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
How To Make Raspberry-Swirl Cheesecake Recipe?
- Preheat & Prepare the Pan: Preheat the oven to 175°C (350°F). Wrap the exterior of a 23cm (9-inch) springform pan in a double layer of foil to prevent leaks.
- Make the Crust: In a bowl, mix the graham cracker/digestive biscuit crumbs with melted butter and 2 tbsp sugar. Press the mixture firmly into the bottom of the pan.
- Bake the Crust: Bake for 10 minutes until set, then let it cool on a wire rack. Reduce the oven temperature to 160°C (325°F).
- Prepare the Raspberry Swirl: Blend the raspberries in a food processor for about 30 seconds until smooth. Strain through a fine sieve into a bowl, discarding the solids. Stir in 2 tbsp sugar and set aside.
- Make the Cheesecake Filling: In a stand mixer with a paddle attachment, beat the cream cheese on medium speed for 3 minutes until fluffy. Reduce speed to low and gradually add the remaining 300g (1½ cups) sugar, then mix in the salt and vanilla.
- Incorporate the Eggs: Add the eggs one at a time, mixing just until combined. Do not overmix to prevent cracks.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Spoon the raspberry puree over the top in small dollops, then use a toothpick or knife to swirl it gently.
- Bake in a Water Bath: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake & Cool: Bake for 1 hour 30 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Chill & Serve: Remove from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
Recipe Tips:
- Use Room Temperature Ingredients: Cold cream cheese and eggs won’t mix properly, leading to a lumpy batter. Let them sit at room temperature for at least 30 minutes before starting.
- Don’t Overmix the Batter: Overmixing adds too much air, which can cause cracks. Mix just until the ingredients are combined for a smooth and creamy texture.
- Strain the Raspberry Puree: To get a silky swirl without seeds, press the raspberry puree through a fine sieve. This makes the cheesecake look and taste better!
- Bake in a Water Bath: This helps the cheesecake bake evenly and stay moist. Wrap the pan well with foil to stop water from leaking in.
- Cool Gradually to Prevent Cracks: Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This prevents sudden temperature changes that can cause cracking.
How To Store Leftovers?
- Refrigerate: Let the cheesecake cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: Wrap the cheesecake (whole or sliced) in plastic wrap, then in foil, and place it in a freezer-safe bag. Freeze for up to 2 months.
Nutrition Facts
- Calories: 441
- Total Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 130mg
- Sodium: 254mg
- Potassium: 145mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0g
- Sugars: 26g
- Protein: 6g
Check out More Recipes:
Martha Stewart Raspberry-Swirl Cheesecake
Description
This delicious and creamy Raspberry-Swirl Cheesecake, inspired by Martha Stewart, is the perfect balance of rich, smooth cheesecake and tangy raspberry swirls. It’s an easy yet impressive dessert, ideal for special occasions or a weekend treat. Made with simple pantry staples, this recipe ensures a perfectly baked, velvety cheesecake every time!
Ingredients
Instructions
- Preheat & Prepare the Pan: Preheat the oven to 175°C (350°F). Wrap the exterior of a 23cm (9-inch) springform pan in a double layer of foil to prevent leaks.
- Make the Crust: In a bowl, mix the graham cracker/digestive biscuit crumbs with melted butter and 2 tbsp sugar. Press the mixture firmly into the bottom of the pan.
- Bake the Crust: Bake for 10 minutes until set, then let it cool on a wire rack. Reduce the oven temperature to 160°C (325°F).
- Prepare the Raspberry Swirl: Blend the raspberries in a food processor for about 30 seconds until smooth. Strain through a fine sieve into a bowl, discarding the solids. Stir in 2 tbsp sugar and set aside.
- Make the Cheesecake Filling: In a stand mixer with a paddle attachment, beat the cream cheese on medium speed for 3 minutes until fluffy. Reduce speed to low and gradually add the remaining 300g (1½ cups) sugar, then mix in the salt and vanilla.
- Incorporate the Eggs: Add the eggs one at a time, mixing just until combined. Do not overmix to prevent cracks.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Spoon the raspberry puree over the top in small dollops, then use a toothpick or knife to swirl it gently.
- Bake in a Water Bath: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake & Cool: Bake for 1 hour 30 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Chill & Serve: Remove from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use Room Temperature Ingredients: Cold cream cheese and eggs won’t mix properly, leading to a lumpy batter. Let them sit at room temperature for at least 30 minutes before starting.
- Don’t Overmix the Batter: Overmixing adds too much air, which can cause cracks. Mix just until the ingredients are combined for a smooth and creamy texture.
- Strain the Raspberry Puree: To get a silky swirl without seeds, press the raspberry puree through a fine sieve. This makes the cheesecake look and taste better!
- Bake in a Water Bath: This helps the cheesecake bake evenly and stay moist. Wrap the pan well with foil to stop water from leaking in.
- Cool Gradually to Prevent Cracks: Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This prevents sudden temperature changes that can cause cracking.
Martha Stewart Raspberry-Swirl Cheesecake