Pour into a small sauce pan and bring the raspberry sauce to a bare simmer over medium low heat. Add 2 tablespoons of sugar to the strained puree. Purée the raspberries and then strain out the seeds and any solids. I find that a flat bottomed ramekin or coffee cup is useful for pressing the crumbs evenly and tightly into the pan.īake the crust until set, roughly 10 minutes and then allow it to cool on a wire rack. Firmly press the crumbs into the bottom of your spring form pan. You don't want any foil seams or edges on the bottom or low on the sides of the pan, or water may creep in while it is baking.Ĭombine the graham crackers, 2 tablespoons sugar and the melted butter in a large bowl and mix. Wrap up the sides of the pan to make it water tight. Place a 9' spring form pan onto a double layer of wide aluminum foil. (cupcake version can be found in Martha Stewart's Cupcakes)ġ cup (5oz) finely ground graham crackersĤ packages (32 ounces total) cream cheese, room temperature The plan was to make jams but since that hasn't materialized, I'm stealing some for this week's cooking and today's desert: Raspberry Swirl CheesecakeĪdapted from Martha Stewart Living May 2004 The rapidly disappearing butter has been made up for by her trip to the local farmers market and I am flush with oodles of local fresh fruit. Mother Humble is in town visiting as well, helping herself to all my butter and whatever I'm currently turning out, be it gelato, pastries or today's cheesecake. This has resulted in some real time in the kitchen and I have plenty lined up for this week. However the mornings are beginning to be foggy and chilly once again and we've been spending more and more time indoors.

Raspberry swirl cheesecake