Raspberry-Swirl Cheesecake
蛋糕做法见下：
Raspberry-Swirl Cheesecake ---from Martha Stewart Living
1 cup (5 oz) graham cracker crumbs
2 tablespoon unsalted butter, melted
1 ¾ cups sugar
1 ½ cups raspberries
2 pounds cream cheese, room temperature
1/8 teaspoon salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1. Preheat oven to 350F, with rack in center. Use foil to wrap exterior of a 9-inch springform pan (pan should have a removable bottom); set aside.
2. Stir graham crackers, butter, and 2 tablespoons sugar; press into prepared pan. Bake until golden, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325 F.
3. Puree raspberries in a food processor. Strain; discard seeds. Whisk in 2 tablespoons sugar; set aside.
4. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in remaining 1 ½ cups sugar, the salt, and vanilla. Reduce speed to low. Mix in eggs, 1 at a time. Pour over crust in pan.
5. Drop teaspoons of raspberry sauce over filling in a random pattern. Using a skewer, pull sauce through the filling, swirling decoratively. Place pan in a shallow roasting pan; transfer to oven. Carefully ladle hot water into roasting pan to come halfway up sides of springform.
6. Bake until set, 60 to 65 minutes. Remove from water; let cool completely on a wire rack. Run a knife around edges of cake; remove sides of pan. Refrigerate , uncovered, at least 6 hours or overnight. Cheesecake can be refrigerated in an airtight container up to 2 days.
这个方子是从Martha Stewart Living 杂志上来的，做起来不是很费事，出来成品卖相也很好。注意事项：包烤模的时候要用那种大的heavy duty foil, 比一般的foil 要长和宽也要结实，防止水渗漏进脱底模。注意食用前一定要冷藏足够时间 （6小时以上）不然切开里面中间还会是稀糊糊的。
