Raspberry Cheesecake
Recipe: https://recipestripper.com/recipes/b9d46c02-e11a-43aa-b1eb-1b1b42a710a2
Original source: https://www.delish.com/cooking/recipe-ideas/a42447058/raspberry-cheesecake-recipe/

This easy raspberry cheesecake recipe gets a beautiful red swirl for a decadent treat.
Yield: 10 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT8H

Ingredients
- 12 oz. fresh or frozen raspberries
- 1/4 c. (50 g.) granulated sugar
- 1 1/2 tsp. cornstarch
- 1/2 lemon, juiced
- 1 (10-oz.) box shortbread cookies
- 1/4 tsp. kosher salt
- 4 tbsp. unsalted butter, melted
- 4 (8-oz.) blocks cream cheese, softened
- 1 c. (200 g.) granulated sugar
- 3 large eggs
- 1/4 c. (55 g.) plain Greek yogurt, preferably whole-fat
- 1/2 lemon, juiced and zested
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Raspberries, for serving (optional)

Instructions
1. [Raspberry Sauce] In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
2. [Raspberry Sauce] Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
3. [Raspberry Sauce] Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
4. [Crust] Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
5. [Crust] Press cookie mixture into bottom and up sides of prepared pan.
6. [Crust] Bake crust until lightly golden, 12 to 15 minutes. Let cool.
7. [Cheesecake] In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
8. [Cheesecake] Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
9. [Cheesecake] Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
10. [Cheesecake] Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
11. [Cheesecake] Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
12. [Cheesecake] Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
13. [Cheesecake] Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.