A deliciously creamy cheesecake swirled with vibrant raspberry puree, perfect for any dessert occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla and mix well.
- Incorporate the eggs one at a time, mixing after each addition. Finally, stir in sour cream until fully combined.
- In a separate bowl, blend fresh raspberries and powdered sugar until smooth to create the raspberry puree.
- Pour half of the cheesecake batter over the crust, then dollop half of the raspberry puree on top. Use a knife to swirl the two together.
- Pour the remaining cheesecake batter over the first layer, followed by the remaining raspberry puree. Swirl again for a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For best results, use room temperature ingredients.
- Feel free to substitute frozen raspberries if fresh ones are not available.
- Top with additional raspberry sauce or whipped cream for extra flair.
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