Raspberry Cheesecake

Prep the pan and oven. Heat oven to 325°F. Grease the sides of a 9-inch springform pan (a 3-inch tall pan is ideal), then line the bottom with parchment. Wrap the outside of the pan with two layers of heavy-duty foil (or plan the pan-in-pan method) for the water bath.

Make the crust. Mix graham crumbs, sugar, and salt, then stir in melted butter until it looks like wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Cool while you make everything else.

Cook the raspberry swirl. In a small saucepan, combine raspberries, sugar, lemon juice, and a pinch of salt. Simmer 5 to 7 minutes, mashing as it cooks. Stir in the cornstarch slurry and cook 1 minute more until glossy and thick. Optional: strain through a fine-mesh sieve for fewer seeds. Cool to room temperature so it does not melt into the batter.

Mix the filling (gentle is the vibe). Beat cream cheese on low to medium until smooth, scraping the bowl often. Add sugar, flour, and salt and mix just until combined. Add sour cream and vanilla and mix until smooth.

Add eggs without overmixing. Add eggs one at a time on low, mixing only until the streaks disappear. Add the yolk and mix briefly. The batter should be smooth and thick, not whipped.

Assemble. Pour filling over the cooled crust. Set aside 2 to 3 tablespoons of raspberry sauce for serving, then spoon the rest in small dollops over the top. Use a butter knife or skewer to swirl gently. Do not dig too deep or you will swirl crumbs into the top (still tasty, just less clean).

Water bath and bake. Set the springform pan in a roasting pan. Place in the oven, then carefully pour in very hot water until it reaches about halfway up the sides of the springform. Use care to avoid splashing. Bake for 60 to 75 minutes, until edges are set and the center has a soft wobble. Optional temperature check: the center is usually perfect around 150 to 155°F.

Cool slowly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Remove from the water bath, unwrap foil, and cool at room temperature until no longer warm, about 1 hour.

Chill for clean slices. Cover and refrigerate at least 6 hours, preferably overnight.

Serve. Run a thin knife around the edge, release the springform, and slice with a warm knife (dip in hot water, wipe dry). Spoon the reserved raspberry sauce over each slice like you meant to be fancy.