Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
For the Crust:.
02 -
1 ½ cups graham cracker crumbs.
03 -
¼ cup granulated sugar.
04 -
½ cup unsalted butter, melted.
05 -
For the Cheesecake Filling:.
06 -
3 (8 oz) packages cream cheese, softened.
07 -
1 cup granulated sugar.
08 -
¼ cup sour cream.
09 -
3 large eggs.
10 -
1 tsp vanilla extract.
11 -
1 tbsp lemon juice (optional).
12 -
For the Raspberry Swirl:.
13 -
½ cup fresh or frozen raspberries.
14 -
2 tbsp granulated sugar.
15 -
1 tsp lemon juice.
16 -
1 tsp cornstarch.
17 -
For the Garnish:.
18 -
Whipped cream.
19 -
Lemon slices.
# Instructions:
01 -
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
02 -
Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
03 -
For the raspberry swirl: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch over medium heat. Cook for 5-7 minutes until raspberries break down and the mixture thickens. Let cool slightly.
04 -
For the cheesecake filling: Beat softened cream cheese and sugar until smooth. Mix in sour cream, vanilla, and optional lemon juice until combined. Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
05 -
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry mixture onto the surface and use a toothpick or knife to swirl it into the cheesecake.
06 -
Bake for 50-60 minutes or until edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
07 -
Transfer to the refrigerator to chill for at least 4 hours or overnight.
08 -
Garnish with whipped cream and lemon slices before serving.
# Notes:
01 -
For best results, chill the cheesecake overnight.
02 -
Garnish with whipped cream and lemon slices before serving.