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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, top the cheesecake with fresh raspberries and whipped cream.
Enjoy your raspberry swirl cheesecake!