Description
A creamy cheesecake with a bright raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup raspberry puree
- Extra whole raspberries for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until resembles wet sand. Press into the bottom of a greased 9-inch springform pan.
- Preheat your oven to 325°F (160°C).
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until well incorporated.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until combined.
- Gently fold in raspberry puree to create swirls.
- Pour the cheesecake filling into the prepared crust and spread evenly. Bake for 60-70 minutes until the center is slightly jiggly.
- Turn off the oven and crack the door, let cool for an hour. Refrigerate for at least 4 hours or overnight.
- Remove from the springform pan, garnish with raspberries, slice, and enjoy.
Notes
For a lighter twist, substitute sour cream with Greek yogurt. You can also use vegan alternatives to make it plant-based.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg