Description
A creamy, tangy cheesecake streaked with bright raspberry ribbons, perfect for any occasion.
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
- 1/2 cup sour cream
- 2 teaspoon vanilla extract
- 3 large eggs
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Instructions
- 1. Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
- 2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- 3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for about 6-8 minutes until thickened.
- 4. Using a mixer, beat softened cream cheese and 1 cup sugar until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time on low speed.
- 5. Pour cheesecake batter over the crust. Spoon raspberry sauce on top and swirl gently with a knife.
- 6. Bake for 50-60 minutes until edges are set and the center is slightly jiggly. Turn off the oven and let it cool for 1 hour with the door open.
- 7. After cooling, refrigerate for at least 6 hours or overnight before serving.