Description
A luscious cheesecake with a raspberry swirl, perfect for special occasions.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- Raspberry Sauce:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 325°F (163°C).
- For the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- For the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
- Pour filling over crust.
- For the raspberry sauce: In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook until thickened, then swirl into the cheesecake batter.
- Bake for 55-60 minutes or until center is set. Cool and refrigerate for at least 4 hours.
Notes
Ensure raspberries are fresh for the best flavor. Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 7g