Raspberry Swirl Cheesecake Blend (Print Format)
Tangy raspberries and marbled cheesecake come together for a luscious dessert, crowned with whipped cream.
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
¼ cup sour cream
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
1 tbsp lemon juice (optional)
→ Raspberry Swirl
10 -
½ cup fresh or frozen raspberries
11 -
2 tbsp granulated sugar
12 -
1 tsp lemon juice
13 -
1 tsp cornstarch
→ Garnish
14 -
Whipped cream
15 -
Lemon slices
# Steps:
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 -
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 -
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.