Raspberry Swirl Cheesecake
Indulge in the creamy and tangy flavors of this raspberry swirl cheesecake. The smooth cheesecake filling is swirled with a vibrant raspberry sauce, creating a beautiful and delicious dessert.
Ingredients - Serves 8
- Fresh raspberries - 1 cup
- Raspberry preserves - 1/2 cup
- Eggs - 3
- Vanilla extract - 1 teaspoon
- Granulated sugar - 1 cup
- Cream cheese - 16 oz (2 blocks), softened
- Unsalted butter - 1/3 cup, melted
- Graham cracker crumbs - 1 1/2 cups
Let's Get Started
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a small saucepan, heat the raspberry preserves over low heat until melted and smooth.
- Drop spoonfuls of the melted raspberry preserves onto the cream cheese mixture.
- Use a knife or toothpick to swirl the raspberry preserves into the cream cheese mixture, creating a marbled effect.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
- Before serving, garnish the cheesecake with fresh raspberries.
- Slice and serve chilled. Enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 25g
- Carbs: 35g
- Protein: 8g
- Sodium: 200mg
- Sugar: 25g