Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

Ingredients:

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter
• Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
• Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 tsp lemon juice
• Topping:
  • Fresh raspberries
  • Whipped cream

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then set aside to cool.
2. Prepare the Raspberry Swirl:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice.
   • Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes.
   • Strain the mixture through a fine-mesh sieve to remove the seeds, then set aside to cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the sour cream, vanilla extract, and flour until fully combined.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the cooled crust.
   • Drop spoonfuls of the raspberry mixture over the filling and use a knife or toothpick to swirl it into the batter.
   • Pour the remaining cheesecake filling over the swirled layer.
   • Repeat the process of dropping spoonfuls of the raspberry mixture and swirling it into the top layer.
5. Bake the Cheesecake:
   • Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath.
   • Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside for another hour with the oven door slightly open.
6. Chill the Cheesecake:
   • Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.
7. Serve:
   • Before serving, top the cheesecake with fresh raspberries and whipped cream.

Enjoy your raspberry swirl cheesecake!