Raspberry Swirl Cheesecake

 WHEN PRITCHARD PARKER CAME HOME WITH A BASKETFUL of raspberries, my imagination quickly got busy dreaming up ways to appreciate them. We ate many, simply rinsed and enjoyed au naturel, and is there really any better way to savor fresh, summer fruit? I made some into smoothies. Some are frozen for later use.

After I fixed on the idea of using raspberries in a cheesecake, I considered my options. I thought of adding raspberry puree directly into the cream cheese mixture to make a raspberry-scented pink cheesecake. And maybe I would even top it with a chocolate ganache? Or perhaps I would make a plain cheesecke and top it with a raspberry sauce?

Ultimately, I decided to make this Raspberry Swirl Cheesecake because I thought it was so lovely.

This cheesecake does involve several steps beginning with making a graham cracker crust, which involves crushing graham crackers, melting butter, mixing, pressing it into the springform pan and baking until set.

The cream cheese and eggs need to be at room temperature.

A roasting pan is needed for a water bath, also boiling water needs to be at the ready. (I don't have a roasting pan big enough to contain my springform pan, so I used one of those disposable pans from the grocery store and tossed it into the recycling bin once I was finished).

A raspberry puree is made by processing the raspberries in the blender until smooth and  pressing them through a strainer to remove the seeds.

The cheesecake needs to be refrigerated for several hours before unmolding and serving.

Raspberry Swirl Cheesecake
(A Martha Stewart Recipe)
1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer 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, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

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

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.