Cake

Raspberry Swirl Cheesecake

Posted on by admin
Raspberry Swirl Cheesecake
19
Aug

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Raspberry Swirl:

  • 1 cup fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup heavy cream

Instructions:

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 325°F (163°C).
    • Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Make the Crust:
    • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of the prepared pan.
    • Bake for 10 minutes, then remove from the oven and set aside.
  3. Prepare the Raspberry Swirl:
    • In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice.
    • Cook, stirring frequently, until the raspberries break down and the mixture thickens, about 5-7 minutes.
    • Remove from heat and let cool slightly. You can strain the mixture through a fine mesh sieve to remove seeds if desired.
  4. Prepare the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Gradually add granulated sugar and continue to beat until well combined.
    • Mix in vanilla extract.
    • Add eggs, one at a time, beating well after each addition.
    • Add sour cream and heavy cream, mixing until smooth.
  5. Assemble the Cheesecake:
    • Pour the cheesecake filling over the baked crust in the pan.
    • Drop spoonfuls of the raspberry mixture onto the cheesecake filling.
    • Use a knife or a skewer to gently swirl the raspberry mixture into the cheesecake filling, creating a marbled effect.
  6. Bake:
    • Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  7. Chill:
    • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
  8. Serve:
    • Before serving, you can garnish with extra raspberry sauce, fresh raspberries, or whipped cream if desired.
    • Carefully remove the cheesecake from the springform pan and slice to serve.
admin