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Raspberry - Swirl Cheesecake

2 cups graham cracker crumbs

1 stick (113 g) unsalted butter , melted

 

3 (223 g) packages cream cheese, softened

1 cup sugar

1/2 cup sour cream

3 large eggs, room temperature

1 egg yolk, room temperature

2 teaspoons vanilla extract

 

Raspberry puree made from frozen or fresh berries, seedless, sweetened

 

Preheat oven to 350F/180C, with rack in the center.

 

Stir graham crackers and butter. Press into 8-or9-inch springform pan. Bake until golden, ~10 minutes. Let cool completely.

Reduce oven temperature to 200F.

 

Mix cream cheese and sugar into the bowl of an electric mixer using paddle attachment. Mix on medeium speed until lightened, ~3 minutes. Mix in eggs, 1 at a time. Mix in sour cream and vanilla extract in the end. Pour over crust in pan.

 

Drop teaspoons of raspberry puree over filling in a random pattern. Using a skewer, pull sauce through the filling, swirling decoratively.

 

Place pan into the oven and bake ~2 hours 30 minutes. Turn off the oven; let cheesecake remain in oven another 1 hour. Remove cheesecake from oven. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

 

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Taken on September 8, 2006