For the Crust:
- 4 ounces graham crackers, broken into pieces
- 1/4 teaspoon coarse salt
- 1/3 cup sugar
- 4 tablespoons unsalted butter, melted
Step 1Preheat oven to 375 degrees with rack in lower third of oven.
Step 2Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.
Step 3In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
Step 5Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
Step 6Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
Step 7To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.I added my raspberry puree to half of the cheesecake batter.Recipe from:http://www.marthastewart.com