My raspberry cheesecake is swirled with fresh raspberry flavor throughout. It's baked on a classic graham cracker crust (though Oreo works too!) without a water bath!

Recipe: https://sugarspunrun.com/raspberry-ch...

Ingredients
Raspberry Sauce
12 oz raspberries, fresh or frozen (about 2 ½ cups) (340g)
¼ cup granulated sugar (50g)
¼ cup water (60ml)
1 Tablespoon lemon juice
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar (25g)
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (use brick-style full fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature preferred

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Instructions
00:00 Introduction
For the sauce
00:19 Prepare the sauce first so it has time to cool while you prepare the cheesecake. In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium/low heat. Stir frequently, and cook until the berries release their juices (will take several minutes).
01:15 Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes until the berries break down and the sauce deepens in color and is slightly thickened (it will thicken only slightly).
02:00 Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Measure out 2 Tablespoons of your seeds left in the strainer and add them back to the sauce, discard the rest.
02:44 Allow the mixture to cool while you prepare the crust and the cheesecake.
For the crust
02:54 Preheat oven to 325F (165C).
03:04 In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter until crumbs are all moistened.
04:06 Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom of a glass or measuring cup to help you. Set crust aside as you prepare your cheesecake.
For the Cheesecake
04:33 Combine cream cheese and sugar in a large mixing bowl and use an electric mixer to stir together until smooth, creamy, and completely lump free.
05:28 Add sour cream and vanilla extract and stir on low speed until combined.
05:53 In a small bowl, lightly beat one egg and add it to the cheesecake batter, stirring on low speed until egg is just combined. Repeat with the remaining eggs, then scrape the sides and bottom of bowl to ensure all ingredients are thoroughly combined.
Assembly
07:18 Pour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and pour evenly over the batter.
08:00 Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and smooth it with a spatula.
08:09 Drizzle with another ⅓ cup of raspberry sauce over the surface and use a toothpick or knife to swirl over the cheesecake. Reserve the rest of the sauce for serving (store covered in the refrigerator).
08:45 Transfer to center rack of 325F (165C) preheated oven for 45-55 minutes. The center of the cheesecake will be jiggly but the cheesecake should be mostly set.
09:06 When cheesecake is finished baking, turn off the oven, crack the door open a few inches and let cheesecake cool in the oven for 1 hour (this will help prevent cracks).
09:20 After 1 hour, remove from the oven and allow to cool at room temperature for an hour or until no longer warm. Once cooled, transfer to refrigerator to chill for at least 6 hours, preferably overnight.
09:40 Serve, topped with reserved raspberry sauce (we serve the raspberry sauce on the side so people can add as much or as little as they’d like).

Notes
Storing
I store my cheesecake in the springform pan that it’s baked in. Once it’s cooled, cover with plastic wrap to avoid absorbing any odors from the fridge. Will keep for up to 5 days in the refrigerator or may be frozen for up to several months.

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