raspberry cheesecake

I tried out a cheesecake-recipe by Martha Stewart.


The recipe is quite simply.

For base mix:
1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
2 tablespoons sugar

For swirl:
6 ounces raspberries
2 tablespoons sugar

1 1/2 cups sugar
32 ounces cream cheese, room temperature
pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature

But I haven’t tried it out yet. It still needs too cool down.


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