Raspberry Swirl Cheesecake
A creamy, dreamy cheesecake with a vibrant raspberry swirl and a buttery graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 10 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
- Puree raspberries with 2 tbsp sugar and lemon juice. Strain seeds if desired. Drop spoonfuls onto cheesecake batter and swirl with a knife.
- Bake for 50-60 minutes until edges are set and center jiggles slightly. Cool in oven with door ajar, then refrigerate for at least 4 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Fat: 35g
- Carbohydrates: 35g
- Protein: 8g
Find it online: https://thecookingjournal.com/raspberry-swirl-cheesecake/