Raspberry Swirl Cheesecake

This raspberry cheesecake is full of twists that make it just a little different from your average recipe. There are a few extra steps that go into making it, like browning the butter for the graham cracker crust and making a homemade raspberry purée for the swirled topping (it’s worth the effort!). Separating the eggs and whipping the whites before folding them into the batter gives the cheesecake a light, airy texture that perfectly complements the bright flavors of raspberry. 

Be sure to give the crust and purée time to cool before assembling your cheesecake, and use room temperature ingredients for the batter; controlling the temperature is key to avoiding cracks in your cheesecake, and that starts before it goes in the oven. Letting the cake cool with the oven door open is another good insurance policy—but if it does crack, don’t worry! The raspberry swirl will hide minor imperfections.

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