Raspberry Cheesecake is a delectable dessert that combines the rich, creamy texture of cheesecake with the vibrant and sweet flavor of raspberries. To create this delightful treat, you will need the following ingredients:
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 4 packages (32 oz) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ⅓ cup all-purpose flour
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon water
- 1 tablespoon lemon juice
Instructions:
1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and continue to beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until the batter is smooth and creamy.
4. Create the Raspberry Swirl: In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and strain to remove seeds, leaving a smooth raspberry puree.
5. Assemble and Swirl: Pour the cheesecake batter over the prepared crust. Drop spoonfuls of the raspberry puree on top of the cheesecake batter. Use a knife or skewer to swirl the raspberry puree into the cheesecake batter, creating a marbled effect.
6. Bake: Bake the cheesecake in the preheated oven for about 60-70 minutes or until the center is set and the edges are slightly golden. Allow the cheesecake to cool in the pan before transferring it to the refrigerator to chill for at least 4 hours or overnight.
7. Serve: Once fully chilled, remove the cheesecake from the springform pan, slice, and serve. Optionally, garnish with fresh raspberries or a dollop of whipped cream.
Enjoy your homemade Raspberry Cheesecake!
