Skill required: Successful baker
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
1 1/2 cups raspberries
2 pounds cream cheese, room temperature
1/8 teaspoon salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1. Pre-Heat oven to 350 degrees F with rack in center.
2. Use foil to wrap exterior of a 9-inch spring-form pan. Set Aside. (Pan should have a removable bottom.)
3. Combine graham cracker crumbs, butter, 2 tablespoons sugar.
4. Press firmly on bottom of spring-form pan.
5. Bake until golden, about 10 minutes.
6. Let cool completely on wire rack.
7. Reduce oven temperature to 325 degrees.
8. Puree raspberries in a food processor. Strain and discard seeds.
9. Whisk in 2 tablespoons of sugar; set aside.
10.Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment.
11.Mix on medium speed until lightened, about 3 minutes
12.Mix in remaining 1 1/2 cups sugar, the salt and vanilla.
13.Reduce speed to low.
14.Mix in eggs, 1 at a time.
15.Pour over crust in pan.
16.Drop teaspoons of raspberry sauce over filling in a random pattern.
17.Using a skewer, pull sauce through the filling, swirling decoratively.
18.Place pan in a shallow roasting pan; transfer to oven.
19.Carefully ladle hot water into roasting pan to come halfway up sides of springform.
20.Bake until set, 60-65 minutes.
21.Remove from water; let cool completely on a wire rack.
22.Run a knife around edges of cake; remove sides of pan.
23.Refrigerate uncovered, at least 6 hours or overnight.
Yields: one 9-inch cheesecake
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