Serving Details
- Yield: 8 servings
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Chilling Time: 4 hours
- Total Time: 5 hours 20 minutes
Recipe Description
This Raspberry Cheesecake is a luscious dessert that combines a creamy cheesecake base with a tangy raspberry swirl. Perfect for celebrations, dinner parties, or simply to satisfy your sweet tooth, this cheesecake is as beautiful as it is delicious!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and flour until combined.
- Pour the filling over the cooled crust.
Step 3: Prepare the Raspberry Sauce
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until the raspberries break down and the sauce thickens (about 5 minutes).
- Strain the sauce to remove seeds if desired, then let it cool.
Step 4: Create the Raspberry Swirl
- Drop small spoonfuls of raspberry sauce onto the cheesecake filling.
- Use a knife or toothpick to swirl the sauce into the filling, creating a marbled effect.
Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
Step 6: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Remove from the springform pan, slice, and serve. Garnish with fresh raspberries if desired.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 7g
- Carbohydrates: 30g
- Fat: 23g
- Sodium: 220mg
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for the sauce. Just thaw them before cooking.
How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath to maintain even temperature and prevent cracks.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance and refrigerate it until ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
