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𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐒𝐰𝐢𝐫𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞


This Raspberry Swirl Cheesecake combines the richness of creamy cheesecake with a sweet and tangy raspberry swirl. The perfect dessert for any occasion!

Ingredients:

Crust:

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

Cheesecake Filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

Raspberry Swirl:

  • ¾ cup fresh raspberries (or frozen, thawed)
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch, mixed with 1 teaspoon water

Instructions:

    1. Preheat the Oven:

  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.

    2. Make the Crust:

  1. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press the mixture into the bottom of the prepared springform pan and slightly up the sides.
  3. Bake for 10 minutes and set aside to cool.

    3. Prepare the Raspberry Swirl:

  1. 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 5 minutes.
  2. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens further.
  3. Remove from heat and strain the sauce through a fine-mesh sieve to remove the seeds. Set aside to cool.

    4. Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the eggs, one at a time, beating after each addition.
  3. Mix in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix.

    5. Assemble the Cheesecake:

  1. Pour half of the cheesecake filling into the prepared crust.
  2. Drizzle half of the raspberry sauce over the filling and swirl gently with a toothpick or knife.
  3. Pour the remaining cheesecake filling on top, then drizzle with the rest of the raspberry sauce and swirl again.

    6. Bake the Cheesecake:

  1. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water, halfway up the sides of the cheesecake pan (water bath).
  2. Bake for 60-70 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the middle.

    7. Cool and Serve:

  1. Turn off the oven and crack the door slightly, letting the cheesecake cool in the oven for 1 hour.
  2. Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight before serving.