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.