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Raspberry Swirl Cheesecake

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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:

  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!

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