Raspberry Cheesecake Swirl (Printable Version)
Smooth cheesecake infused with swirls of raspberry sauce atop a crunchy graham crust. No special techniques needed!
# Ingredients:
→ Raspberry Sauce
01 -
1 Tablespoon lemon juice
02 -
1/4 cup (50 g) granulated sugar
03 -
1/4 cup (60 ml) water
04 -
12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups)
→ Crust
05 -
2 Tablespoons (25 g) granulated sugar
06 -
1 Tablespoon light brown sugar, firmly packed
07 -
7 Tablespoons (100 g) unsalted butter, melted
08 -
1 1/2 cups (170 g) graham cracker crumbs
→ Cheesecake
09 -
1/2 cup (120 g) sour cream
10 -
24 oz (680 g) cream cheese, softened (brick-style full fat)
11 -
3 large eggs, room temperature
12 -
1 teaspoon vanilla extract
13 -
1 cup (200 g) granulated sugar
# Steps:
01 -
In a saucepan over medium heat, cook raspberries, water, lemon juice, and sugar until the fruit softens and starts to break down. Let it simmer until thick, then strain out seeds, keeping 2 Tablespoons to mix back in. Let the sauce cool fully.
02 -
Combine the graham cracker crumbs with the sugars and mix in the melted butter. Press the mixture firmly into the base and up the sides of a 9-inch springform pan.
03 -
Blend the cream cheese and sugar until it’s creamy. Add in sour cream and vanilla, making sure everything is mixed. Finally, beat in the eggs one by one at low speed, but don’t overmix.
04 -
Spread half the cream cheese mixture over the crust. Drizzle in 1/3 cup raspberry sauce and cover with the rest of the batter. Swirl in 1/3 cup more sauce on the top layer gently.
05 -
Pop it into the oven at 325°F for 45-55 minutes. It should mostly set but still jiggle a bit in the center. Turn off the oven and leave it inside for an hour. Let it cool to room temp for another hour, then refrigerate for at least 6 hours or overnight.
# Notes:
01 -
The sauce can be made up to three days ahead.
02 -
You can swap in an Oreo crust instead of graham crackers.
03 -
Store in the fridge for five days or freeze for several months.