Raspberry Cheesecake
Prepare to be amazed by this luscious and indulgent cheesecake that will leave your taste buds in awe. It features a mesmerizing swirl of raspberry sauce, adding a stunning touch to this dessert masterpiece. The raspberry sauce recipe yields more than required for the swirls, but be sure to save the extra to drizzle generously over each slice. To create the perfect foundation, we've opted for a buttery crust made with delectable shortbread cookies, providing a delightful twist on the traditional graham cracker crust. As for the filling, it boasts a silky-smooth texture with a tangy note that is perfectly balanced, without being overly sweet.Although cheesecakes can be perceived as intimidating, rest assured that this recipe is simple and straightforward. It is recommended to use a water bath, which is not as complicated as it may seem. Simply place your springform pan inside a deep and wide roasting pan. Once the pan is in the oven, carefully pour boiling water into the roasting pan. This method prevents any water from sloshing onto your cheesecake. By employing a water bath, you can ensure that your cheesecake remains crack-free. Another tip to prevent cracking is to cool the cheesecake in the turned-off oven for a short period of time. These steps will guarantee a flawless cheesecake worthy of your admiration.
Ingredients
- 12 oz. fresh or frozen raspberries
- 1/4 c. (50 g.) granulated sugar
- 1 1/2 tsp. cornstarch
- Juice of 1/2 lemon
CRUST
- 1 (10-oz.) box shortbread cookies
- 1/4 c. (50 g.) granulated sugar
- 1/4 tsp. kosher salt
- 4 tbsp. unsalted butter, melted
CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- 1 c. (200 g.) granulated sugar
- 3 large eggs
- 1/4 c. (55 g.) plain Greek yogurt, preferably whole-fat
- Juice and zest of 1/2 lemon
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Raspberries, for serving (optional)
Instructions
- In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
- Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
- Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
CRUST
- Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
- Press cookie mixture into bottom and up sides of prepared pan.
- Bake crust until lightly golden, 12 to 15 minutes. Let cool.
CHEESECAKE
- In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
- Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
- Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
- Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
- Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
- Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
- Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.
Nutrition
Calories: 245kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 5gCholesterol: 12mgSodium: 148mgPotassium: 82mgFiber: 3gSugar: 18gCalcium: 14mgIron: 1mg
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