1
Make the raspberry sauce by combining fresh raspberries, sugar, and fresh lemon juice in a saucepan. Cook over medium heat while stirring frequently for 8 to 10 minutes.
2
Prepare a cornstarch slurry by mixing water and cornstarch in a small bowl.
3
Pour the cornstarch slurry into the berry mixture, return to medium heat, and stir for 1 to 2 minutes until the sauce thickens.
4
Strain the sauce through a fine mesh to remove seeds, then set aside to cool to room temperature.
5
Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter together until the mixture resembles damp sand.
6
Transfer the crust mixture to a 9-inch springform pan and press firmly with a flat-bottomed glass or measuring cup, working up the sides about 1 to 2 inches.
7
Bake the crust in the preheated oven for 10 to 12 minutes until golden and fragrant.
8
In a stand mixer or large bowl, beat the softened cream cheese on medium-low speed for 2 minutes until smooth.
9
Add sugar and continue mixing on medium-low speed, scraping down the bowl halfway through to ensure even mixing.
10
Add sour cream, salt, and vanilla extract, mixing until well combined.
11
Add room-temperature eggs one at a time, allowing each to fully incorporate before adding the next and scraping down the bowl between additions.
12
Do a final mix with a spatula, scraping the bottom and sides to ensure no lumps remain.
13
Pour half of the cheesecake batter into the cooled crust. Drizzle about 1/4 cup of the cooled raspberry sauce over the top.
14
Use a skewer to swirl the sauce gently without creating large pools of raspberry.
15
Carefully pour the remaining cheesecake batter over the first layer, starting at the edges and working toward the center.
16
Dollop the remaining raspberry sauce on top and use a skewer to create a marbled pattern by dragging it through the batter.
17
Bake at 350°F for 15 minutes, then reduce temperature to 300°F and bake for an additional 30 to 35 minutes until the center has just a slight jiggle.
18
Turn off the oven and leave the cheesecake inside for 1 hour to cool with the residual heat.
19
Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
20
Transfer the cheesecake to the refrigerator and chill for at least 6 hours before slicing and serving.
PrimedTableBETA
