Description
A creamy cheesecake laced with bright raspberry ribbons, perfectly balancing rich flavors with a refreshing lift.
Ingredients
- 1 1/2 cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 6 tablespoon unsalted butter, melted
- 2 cup raspberries (fresh or frozen)
- 2 tablespoon granulated sugar (for the raspberry sauce)
- 1 tablespoon lemon juice
- 24 ounce cream cheese, softened
- 1 cup granulated sugar (for the filling)
- 1/2 cup sour cream
- 2 teaspoon vanilla extract
- 3 large eggs
Cook Mode Prevent your screen from going dark
Instructions
- 1. Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
- 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- 3. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and thicken. Strain if desired, and let it cool.
- 4. Using a mixer, beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla extract, then add the eggs one at a time, mixing just until combined.
- 5. Pour the cheesecake batter over the crust. Spoon the cooled raspberry sauce on top and swirl it through the filling with a knife.
- 6. Bake the cheesecake for 50 to 60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let sit for 1 hour.
- 7. Cool to room temperature, then refrigerate for at least 6 hours, or overnight, before serving.