Description
Indulge in the creamy decadence of Raspberry Swirl Cheesecake, featuring a velvety filling and vibrant swirls of raspberry sauce. This showstopping dessert is perfect for any occasion, offering a balance of tangy and sweet flavors in every bite.
Ingredients
Crust
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
Raspberry Swirl
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
Instructions
- Preheat and Prepare
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Make the Crust
- Combine graham cracker crumbs, sugar, and melted butter. Press into the pan. Bake for 10 minutes. Cool.
- Prepare the Raspberry Swirl
- Cook raspberries, sugar, and lemon juice over medium heat (5–7 minutes). Strain to remove seeds.
- Make the Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream and vanilla.
- Assemble the Cheesecake
- Pour filling over crust. Add dollops of raspberry sauce and swirl using a skewer or knife.
- Bake
- Bake for 55–65 minutes until the center is slightly jiggly. Cool in the oven with the door ajar for 1 hour.
- Chill
- Refrigerate for at least 4 hours or overnight.
- Serve
- Slice and serve with optional toppings like whipped cream or fresh berries.
Notes
- Use gluten-free graham crackers for a gluten-free option.
- Store leftovers in the fridge for up to 5 days or freeze slices for up to 3 months.
- Category: Dessert
- Method: Baking
- Cuisine: American
