Raspberry Cheesecake
A creamy cheesecake with a vibrant raspberry swirl, perfectly balancing sweet and tart flavors.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Saucepan
- Electric Mixer
Ingredients
- 12 oz raspberries (fresh or frozen, about 2 1/2 cups)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 1/2 cups graham cracker crumbs (170 g)
- 2 Tbsp granulated sugar (25 g)
- 1 Tbsp light brown sugar firmly packed
- 7 Tbsp unsalted butter melted (100 g)
- 24 oz cream cheese (680 g, softened)
- 1 cup granulated sugar (200 g)
- 1/2 cup sour cream (120 g)
- 1 tsp vanilla extract
- 3 large eggs room temperature
Instructions
- In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium/low heat until the raspberries break down. Strain through a fine mesh sieve to remove seeds and let it cool.
- Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by pressing the graham cracker crumbs, granulated sugar, brown sugar, and melted butter into the bottom.
- Bake the crust for 8-10 minutes until golden and let it cool.
- Beat together cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time, mixing just enough to combine.
- Pour half of the cheesecake batter over the crust. Drizzle with 1/3 cup of the raspberry sauce, then pour the remaining batter on top. Swirl in another 1/3 cup of raspberry sauce.
- Bake for 45-55 minutes until the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour.
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight. Serve topped with reserved raspberry sauce.
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Notes
Store leftovers in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped individually for up to 2 months.