Why does the raspberry swirl need to be added in two layers?

The most beautiful and the most completely extraordinary individual swirl effect requires the raspberry to be introduced between two batter layers — a bottom two-thirds pour, the raspberry dollops, then the remaining one-third batter poured over. This three-component sequence produces the most genuinely three-dimensional and the most dramatically marbled individual swirl that appears throughout the most entire depth of every individual cross-section rather than only at the most surface level.

Can I use frozen raspberries?

Yes. Allow frozen raspberries to thaw slightly before mashing — completely frozen berries are too firm to mash effectively. Do not thaw completely as thawed raspberries release too much liquid. A slightly firm but mashable individual raspberry produces the most properly textured and the most vibrant swirl mixture that distributes most beautifully through the batter without creating the most excessive liquid pooling.

Why bake in a water bath?

The water bath maintains the most even surrounding humidity and temperature that prevents the most rapid and uneven surface drying responsible for cheesecake cracking. The most gently steamed oven environment created by the water bath produces the most beautifully crack-free and the most silky smooth individual cheesecake surface that showcases the most gorgeous raspberry swirl pattern the most dramatically.

Raspberry Swirl Cheesecake Easy Baked Lemon Cream Cheese Recipe

Description

The most extraordinary baked Raspberry Swirl Cheesecake made by preheating oven to 350°F combining 2 cups graham cracker crumbs and 1/2 cup melted butter pressing into 9-inch springform pan baking 8 to 10 minutes cooling completely beating 4 packages room temperature cream cheese until smooth adding 1 cup sugar beating combined adding 1 cup sour cream just incorporated adding 4 room temperature eggs one at a time on low just combined stirring in 1/2 cup lemon juice and 2 tbsp zest gently mashing 2 cups raspberries with 1 tbsp sugar leaving texture wrapping pan exterior in foil pouring 2/3 batter over crust dolloping raspberry mixture over pouring remaining 1/3 batter over swirling gently with skewer 3 to 5 S-curve passes only placing in roasting pan with hot water halfway up sides baking 50 to 60 minutes until edges set and center gently wobbles cooling in water then rack then refrigerating minimum 6 hours or overnight. A completely extraordinary baked raspberry swirl lemon cheesecake recipe.

Ingredients

Scale

2 cups Graham Cracker Crumbs

1/2 cup Unsalted Butter melted

4 packages 8 oz each Full-Fat Brick-Style Cream Cheese softened

1 cup Granulated Sugar

1 cup Sour Cream

4 large Eggs room temperature

1/2 cup Fresh Squeezed Lemon Juice

2 tbsp Grated Fresh Lemon Zest

2 cups Fresh or Frozen Raspberries slightly thawed

1 tbsp Granulated Sugar for raspberry swirl

Instructions

1. Preheat oven to 350°F 175°C. Combine graham crumbs and melted butter. Press into 9-inch springform pan. Bake 8 to 10 minutes until lightly golden. Cool completely.

2. Beat room temperature cream cheese until smooth and lump-free.

3. Gradually add sugar. Beat combined and light. Beat in sour cream just incorporated.

4. Add eggs one at a time on lowest speed beating just combined after each. Stir in lemon juice and zest.

5. Mash raspberries with 1 tbsp sugar gently. Leave some texture.

6. Wrap springform pan exterior in heavy foil.

7. Pour 2/3 of batter over crust. Dollop raspberry mixture over. Pour remaining 1/3 batter over raspberry dollops.

8. Swirl gently with skewer 3 to 5 S-curve passes only. Do not over-swirl.

9. Place foil-wrapped pan in roasting pan. Pour hot water halfway up springform sides.

10. Bake 50 to 60 minutes until edges set and center gently wobbles.

11. Cool in water bath to room temperature. Transfer to wire rack. Cool completely.

12. Cover and refrigerate minimum 6 hours or overnight.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert, Cheesecake, Celebration
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 9g
Cholesterol: 150mg

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