Raspberry-Swirl Cheesecake
- 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
- This recipe is vegetarian
- Produce
- Raspberries (6 ounces)
- Cooking & Baking
- Salt (1 Pinch)
- Sugar (1 3/4 cups)
- Vanilla extract, pure (1 teaspoon)
- Snacks
- Graham crackers, finely ground (1 cup)
- Drinks
- Water (1)
- Dairy
- Butter, unsalted (2 tablespoons)
- Cream cheese (32 ounces)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
21 people saved this recipe.
