Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, combine gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture firmly onto the bottom of the springform pan to create the crust.
Bake the crust for 10 minutes. Remove from oven and let cool slightly.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix until just combined. Do not overmix.
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes).
Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the raspberry sauce aside to cool slightly.
Pour half of the cream cheese filling over the cooled crust. Drizzle half of the raspberry sauce over the filling. Pour the remaining cream cheese filling over the raspberry sauce, then drizzle the remaining raspberry sauce on top.
Use a knife or skewer to gently swirl the raspberry sauce into the cream cheese filling to create a marbled effect.
Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (this creates a water bath).
Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.
For a smoother cheesecake, make sure all your ingredients are at room temperature.
Do not overmix the batter, as this can cause the cheesecake to crack.
The water bath is crucial for preventing cracks in the cheesecake.
If the top of the cheesecake starts to brown too quickly, you can tent it with aluminum foil.
Leftover cheesecake can be stored in the refrigerator for up to 5 days.
• Dessert (American)
• 450-500
• 60 minutes (Intermediate)
• 90 minutes + chilling time
• 15-20
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