Ingredients

RASPBERRY SAUCE

• 12 oz. 

  fresh or frozen raspberries

• 1/4 c. 

  (50 g.) granulated sugar

• 1 1/2 tsp. 

  cornstarch

• Juice of 1/2 lemon 

CRUST

• 1 

  (10-oz.) box shortbread cookies

• 1/4 c. 

  (50 g.) granulated sugar

• 1/4 tsp. 

  kosher salt

• 4 tbsp. 

  unsalted butter, melted

CHEESECAKE

• 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 

• Juice and zest of 1/2 lemon

• 1 tsp. 

  pure vanilla extract

• 1/2 tsp. 

  kosher salt

• Raspberries, for serving (optional)

Directions

• Directions

• RASPBERRY SAUCE

  • Step 1In 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.
  • Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
  • Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

• CRUST

  • Step 1Preheat 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.
  • Step 2Press cookie mixture into bottom and up sides of prepared pan.
  • Step 3Bake crust until lightly golden, 12 to 15 minutes. Let cool.

• CHEESECAKE

  • Step 1In 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.
  • Step 2Pour 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.
  • Step 3Place 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.
  • Step 4Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
  • Step 5Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
  • Step 6Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
  • Step 7Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.