Ingredients
Chocolate Cookie Crust
2 cups finely crushed chocolate sandwich cookies
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar, optional if the cookies are already very sweet
1/8 teaspoon fine salt
Raspberry Swirl
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
Vanilla Cheesecake Filling
32 ounces full-fat block cream cheese, softened to room temperature
1 1/4 cups granulated sugar
1 cup full-fat sour cream, at room temperature
1 tablespoon vanilla extract
4 large eggs, at room temperature
2 tablespoons all-purpose flour
1/4 teaspoon fine salt
Garnish
6–8 fresh raspberries
Instructions
1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper.
2. Wrap the outside bottom and sides of the springform pan with 2–3 layers of heavy-duty aluminum foil. Keep the foil seams above the expected water level to reduce the chance of water reaching the crust.
3. Make the crust. Combine the finely crushed chocolate sandwich cookies, melted butter, optional sugar, and salt. Stir until all the crumbs are evenly moistened. The mixture should hold together when squeezed.
4. Transfer the crumbs to the prepared pan. Press them firmly and evenly over the bottom with the flat base of a measuring cup. Do not compact them excessively.
5. Bake the crust for 8–10 minutes at 325°F (165°C). Remove from the oven and let it cool while preparing the raspberry sauce and filling.
6. Make the raspberry sauce. Add the raspberries, 1/3 cup sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring frequently and gently crushing the berries as they soften.
7. In a small bowl, mix the cornstarch with 1 tablespoon cold water until completely smooth. Stir it into the raspberry mixture.
8. Cook for about 1 additional minute, stirring constantly, until the sauce becomes glossy and lightly thickened.
9. For smoother raspberry ribbons, press the sauce through a fine-mesh sieve to remove most of the seeds. Let the sauce cool completely before adding it to the cheesecake.
10. Prepare the filling. Beat the softened cream cheese on low to medium-low speed just until smooth. Add the sugar and mix until creamy, scraping the bottom and sides of the bowl as needed.
11. Add the sour cream, vanilla extract, flour, and salt. Mix on low speed just until combined.
12. Add the eggs one at a time on low speed. Stop mixing as soon as each egg disappears into the batter. Do not whip the batter or deliberately add air.
13. Pour approximately half of the cheesecake batter over the cooled chocolate crust.
14. Drop small spoonfuls of completely cooled raspberry sauce over the batter. Drag a thin knife or skewer through the sauce a few times to create loose ribbons. Do not over-swirl.
15. Carefully add the remaining cheesecake batter. Spoon more raspberry sauce over the surface in irregular dots and ribbons.
16. Pass a clean skewer through the raspberry sauce with a few loose S-shaped movements to create the marbled top. Stop before the raspberry and vanilla mixtures blend together.
17. Place the foil-wrapped springform pan inside a large roasting pan.
18. Carefully pour hot water into the roasting pan until it reaches approximately halfway up the outside of the springform pan. Do not splash water into the cheesecake.
19. Bake at 325°F (165°C) for approximately 65–80 minutes. The outer portion should look set while the center still has a gentle wobble when the pan is lightly nudged. The center should not look liquid.
20. Turn off the oven. Crack the oven door open and leave the cheesecake inside for 1 hour to cool gradually.
21. Remove the cheesecake from the water bath and carefully remove the foil. Place the pan on a cooling rack and allow the cheesecake to cool to room temperature.
22. Cover and refrigerate for at least 6 hours. For the firm, creamy texture and clean slices intended for this recipe, chill overnight.
23. Once completely chilled, carefully release the springform ring. Transfer the cheesecake to a serving plate or cake stand.
24. Garnish the center with 6–8 fresh raspberries.
25. For clean slices, dip a sharp knife into hot water and wipe it completely dry. Cut one slice, clean the blade, and repeat before every cut.
Notes
Use full-fat block cream cheese rather than whipped cream cheese or cream cheese spread.
Bring the cream cheese, sour cream, and eggs to room temperature before mixing. This makes it easier to produce a smooth batter without excessive mixing.
Process the chocolate cookies into fine crumbs. Large crumbs can make the finished crust fragile.
The optional tablespoon of sugar in the crust can be omitted when using very sweet filled chocolate sandwich cookies.
The raspberry sauce must be completely cool before it is swirled into the cheesecake.
The finished raspberry sauce should be lightly thickened rather than watery. Excess liquid can spread through the filling and reduce the definition of the raspberry ribbons.
Do not overmix after adding the eggs. Excess air can cause the cheesecake to rise more during baking and then sink or crack during cooling.
Do not over-swirl the raspberry sauce. A few deliberate passes produce clearer red ribbons. Too much swirling creates a uniformly pink filling.
Springform pans are not always watertight. Wrap the pan carefully before placing it in the water bath.
Do not wait for the center to become completely firm in the oven. A small, gentle wobble in the center is expected.
Cool the cheesecake gradually and refrigerate it overnight whenever possible before slicing.
For neat slices, use a warm, clean, dry knife and clean it between every cut.
Store the cheesecake covered in the refrigerator at 40°F (4.4°C) or below.
- Prep Time: 40 minutes
- Additional Time / Chilling Time: 7 hours minimum, preferably overnight
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American