Description
Indulge in the Creamy Delight of Raspberry Swirl Cheesecake
Ingredients
Scale
- 1 1/2 cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 6 tablespoon unsalted butter, melted
- 2 cup raspberries (fresh or frozen)
- 2 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 24 ounce cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens. Strain the sauce through a mesh sieve, discarding the seeds, and let it cool completely.
- Using a stand mixer or hand mixer, beat the cream cheese and sugar until smooth and creamy. Incorporate the sour cream and vanilla extract, then add the eggs one at a time, mixing just until combined after each addition.
- Pour the cheesecake batter over the prepared crust. Spoon the cooled raspberry sauce over the top and use a knife to gently swirl it into the batter, creating a beautiful pattern.
- Bake the cheesecake for 50 to 60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Remove from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours (or overnight) before slicing and serving.
Notes
To ensure your Raspberry Swirl Cheesecake turns out beautifully, be gentle when mixing the cheesecake batter to prevent incorporating too much air, which can lead to a sunken center. When adding the raspberry sauce, use a knife or toothpick to create a swirling pattern without overmixing the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg