Raspberry Swirl Cheesecake

Swirly Cheesecakey goodness.

Last Friday after scrambling around town trying to get a queen size bed from one ladies house to mine with the wrong size vehicles I went over to a friends house and had a wonderful meal and even better company (holy run on sentence batman!). Anyways, for said dinner I was charged with bringing the desert. So I perused the catalogues on marthastewart.com and came across Raspberry Swirl Cheesecake. Pure perfection on a plate. Then to top it off I made Martha's Raspberry Sauce. A dream. Here are the recipes for my new favourite dessert.

Swirly Cheesecakey goodness with sauce. 

Martha Stewart's 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

Directions

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
2. 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.
3. 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.
4. 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.
5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
6. 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.
7. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
   
   
   Raspberry Sauce Recipe
   • 1/2 cup sugar
   • 1/4 cup water
   • 12 ounces raspberries

   Directions

   1. Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve or store in an airtight container, refrigerated, for up to 5 days.