Creamy Raspberry Swirl Cheesecake (Printable Version)

# What You'll Need:

→ Raspberry Sauce

01 - 340 g fresh or frozen raspberries
02 - 50 g granulated sugar
03 - 1.5 tsp cornstarch
04 - Juice of 1/2 lemon

→ Crust

05 - 280 g shortbread cookies
06 - 50 g granulated sugar
07 - 1/4 tsp kosher salt
08 - 57 g unsalted butter, melted

→ Cheesecake Filling

09 - 900 g cream cheese, softened
10 - 200 g granulated sugar
11 - 3 large eggs
12 - 55 g plain Greek yogurt, preferably whole-fat
13 - Juice and zest of 1/2 lemon
14 - 1 tsp pure vanilla extract
15 - 1/2 tsp kosher salt
16 - Fresh raspberries for serving (optional)

# Step-by-Step Directions:

01 - Combine raspberries, sugar, cornstarch, and lemon juice in a medium pot over medium heat. Bring to a boil while stirring frequently and cook until raspberries break down completely, about 6 to 8 minutes. Strain through a fine-mesh sieve, discard solids, and cool sauce completely.
02 - Preheat oven to 160°C. Wrap the outside of an 8" or 9" springform pan in foil to prevent water seepage during the water bath.
03 - Crush shortbread cookies into fine crumbs using a food processor or by hand in a resealable bag. In a bowl, combine cookie crumbs, sugar, and salt. Add melted butter and mix until the crumbs hold together when pressed.
04 - Press the crust mixture evenly into the bottom and up the sides of the prepared springform pan. Bake until lightly golden, approximately 12 to 15 minutes. Allow to cool completely.
05 - In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add eggs one by one, beating after each. Incorporate Greek yogurt, lemon zest and juice, vanilla extract, and salt, mixing until fully combined.
06 - Pour half the batter over the cooled crust. Spread a thin layer of raspberry sauce on top. Pour remaining batter over the sauce, then dot the remaining raspberry sauce on top. Use a toothpick or knife to swirl the sauce gently into the batter, reserving some sauce for serving.
07 - Place the filled springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 5 cm up the sides of the springform pan.
08 - Bake until the center is just set and only slightly jiggles when gently shaken, about 60 to 75 minutes.
09 - Turn off the oven. Prop the door open and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
10 - Remove the foil from the springform pan. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled.
11 - Top with fresh raspberries and serve with reserved raspberry sauce.

# Helpful Notes:

01 - Using a water bath during baking helps prevent cracks by maintaining even heat and moisture.
02 - Chilling the cheesecake thoroughly allows it to set properly and enhances flavor.

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