Cheesecake Recipe

Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles wet sand.

Press the crust evenly into the bottom and up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool while preparing the filling.

In a large mixer bowl, beat the cream cheese on medium speed until smooth and creamy, about 1–2 minutes.

Add the sugar and beat on medium speed until fully incorporated and light in color, about 2 minutes.

Add eggs, one at a time, mixing on low after each addition to avoid incorporating too much air.

Beat in vanilla, sour cream, lemon juice, and salt on low speed until just combined.

Pour the filling over the cooled crust, spreading the surface evenly.

Make raspberry sauce

In a small saucepan, simmer raspberries with sugar over medium-low heat for 5–6 minutes until juices release and berries break down. Mash gently with a spoon. If desired, strain seeds for a smoother sauce and let cool completely.

Marble the filling

Drop spoonfuls of raspberry sauce over the cheesecake filling. Use a skewer or knife to swirl the sauce into the surface, creating a marbled pattern.

Place the cheesecake pan in a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform (water bath).

Bake in the 325°F (165°C) oven for 70–75 minutes, or until the center barely jiggles when gently shaken.

Turn off the oven and crack the door; let the cheesecake cool in the oven for 1 hour to minimize cracking.

Carefully remove from the water bath and refrigerate for at least 4 hours, preferably overnight, before serving.