Fresh Raspberry Dessert That Feels Bakery-Worthy
A rich, creamy vanilla cheesecake with ribbons of homemade raspberry swirl on a crisp graham cracker crust. A fruity, elegant showstopper for any occasion.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 8 hours (includes chilling)
- Yield: 12 slices
Ingredients
Crust:
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
Raspberry Swirl:
1 ½ cups fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
Instructions
-
Preheat oven to 325°F. Mix crust ingredients, press into 9-inch springform pan, and bake 8–10 minutes. Cool.
-
In saucepan, cook raspberries, sugar, lemon juice, and cornstarch 5 minutes until thick. Strain if desired. Cool.
-
Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time, just until blended.
-
Pour batter into crust. Spoon raspberry puree on top and swirl gently.
-
Place pan in water bath. Bake 60–70 minutes until center jiggles slightly.
-
Cool in oven 1 hour with door cracked. Chill at least 6 hours.
-
Remove from pan and garnish as desired.
Notes
Chill overnight for best results. Freeze leftovers up to 2 months.