Raspberry Swirl Cheesecake
A stunning Raspberry Swirl Cheesecake featuring a creamy filling and vibrant raspberry ribbons, perfect for celebrations and gatherings.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Use finely crushed crumbs for a better texture.
- 1/4 cup sugar Adjust sweetness to taste.
- 1/2 cup butter, melted Ensure butter is not too hot when mixing.
For the Cheesecake Filling
- 16 oz cream cheese, softened Use room-temperature cream cheese for a smooth batter.
- 1 cup sugar
- 2 large eggs Add one at a time to avoid lumps.
- 1/2 cup sour cream Adds creaminess to the filling.
- 2 tbsp all-purpose flour Helps stabilize the cheesecake.
- 1 tsp vanilla extract For flavor enhancement.
For the Raspberry Swirl
- 1 cup raspberries, fresh or frozen Puree to create the swirl.
Optional Toppings
- 1 cup whipped cream For serving.
- 2 tbsp powdered sugar For dusting.
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and sugar until the mixture resembles damp sand.
- Press the mixture into a springform pan evenly and compactly.
- Bake the crust for 10 minutes to set.
Make the Cheesecake Batter
- Beat softened cream cheese until smooth, then gradually add sugar.
- Mix in sour cream and vanilla.
- Add eggs one at a time, stirring gently.
- Fold in flour to stabilize the mixture.
Create the Raspberry Swirl
- Pour half the cheesecake batter over the cooled crust.
- Spoon raspberry puree across the surface and swirl lightly.
- Add the remaining batter and repeat the swirl.
Bake and Cool
- Bake until the edges are set and the center is slightly jiggly, about 60 minutes.
- Turn off the oven, leaving the cheesecake inside to cool gradually.
- After cooling, refrigerate for at least four hours or overnight.
Notes
This cheesecake improves with time and can be stored in the refrigerator for up to five days. For best results, use room-temperature ingredients and do not overmix after adding eggs.