A delightful cheesecake with a raspberry swirl that is both visually stunning and delicious.
Preheat your oven to 350°F (175°C).
Ensure the oven rack is in the center for even baking.
In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Use the bottom of a glass to press the crust firmly and evenly.
In another mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
Add the eggs one at a time to the cream cheese mixture, beating just until combined.
Avoid overmixing to prevent air bubbles in the batter.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently on the counter to release any trapped air bubbles.
In a saucepan, cook the raspberries and sugar over medium heat until the raspberries break down and the mixture thickens slightly. Strain to remove seeds if desired.
Cool the mixture slightly before using to prevent it from sinking into the filling.
Drop spoonfuls of the raspberry mixture onto the cheesecake filling and use a knife to create a swirl pattern.
Be gentle to maintain the distinct swirl pattern.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set.
Place a pan of water on the lower rack to create steam and prevent cracks.
Cool the cheesecake on a wire rack, then refrigerate for at least 2 hours before serving.
Run a knife around the edge of the pan to loosen the cheesecake before removing the sides.
Slice and serve the cheesecake, garnished with fresh raspberries if desired.
Use a warm knife for clean slices.
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