Description
A creamy, rich cheesecake with a buttery crust and a stunning raspberry swirl. The perfect balance of sweet and tangy flavors makes this dessert a showstopper for any occasion!
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or crushed Oreos)
- ¼ cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
For the Raspberry Swirl:
- 1 cup (125g) fresh or frozen raspberries
- 2 tbsp (25g) granulated sugar
- 1 tsp lemon juice
For the Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240g) sour cream
- 1 tsp vanilla extract
- 1 tbsp (8g) cornstarch or all-purpose flour
Instructions
Prepare the Raspberry Puree:
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook until the raspberries break down (about 5 minutes).
- Strain through a fine-mesh sieve to remove seeds. Let cool completely.
2️⃣ Make the Crust:
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture into a 9-inch (23cm) springform pan.
- Bake for 8-10 minutes. Let cool.
3️⃣ Prepare the Cheesecake Filling:
- Beat the cream cheese until smooth. Add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream and cornstarch until smooth.
4️⃣ Assemble & Swirl:
- Pour the filling over the crust.
- Drop small spoonfuls of raspberry puree on top and swirl with a toothpick.
5️⃣ Bake in a Water Bath:
- Wrap the pan with foil and place it in a larger baking dish.
- Fill the outer dish with hot water halfway up the sides.
- Bake for 50-60 minutes until the edges are set and the center slightly jiggles.
6️⃣ Cool & Chill:
- Turn off the oven, leaving the door slightly open. Let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Use Room-Temperature Ingredients – Cold cream cheese and eggs can cause lumps in the batter, leading to an uneven texture. Let all dairy ingredients sit at room temperature before mixing for a smooth and creamy filling.
Do Not Overmix the Batter – Overmixing incorporates too much air, which can cause the cheesecake to rise and then crack while cooling. Mix just until the ingredients are combined.
Bake in a Water Bath – A water bath helps maintain even baking temperatures and prevents the cheesecake from drying out or cracking. Make sure to wrap the springform pan tightly in foil to prevent water from seeping into the crust.
- Prep Time: 20 mins
- Cook Time: 60 mins