Raspberry Cream Cheesecake (Print Version)

Tart raspberries swirl through creamy cheesecake atop a crisp graham crust, finished with whipped cream.

# Ingredients:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 cup sour cream
07 - 3 large eggs, at room temperature
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour

→ Raspberry Swirl

10 - 1 1/2 cups fresh raspberries
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon lemon juice

→ Topping

13 - Fresh raspberries
14 - Whipped cream swirls

# Steps:

01 - Preheat oven to 325°F.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened. Press mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
03 - In a saucepan over medium heat, cook raspberries, sugar, and lemon juice for 5 minutes until the berries have softened. Lightly mash, then allow the mixture to cool.
04 - Beat softened cream cheese and sugar together in a large bowl until completely smooth. Add sour cream, vanilla extract, and flour, mixing until blended. Incorporate eggs one at a time, mixing only until just combined after each addition.
05 - Pour half of the cream cheese mixture over the prepared crust. Drizzle the cooled raspberry sauce over and swirl gently with a knife. Add the remaining filling and smooth the top.
06 - Place the springform pan into a larger pan. Fill the larger pan with warm water to reach 1 inch up the sides. Bake for 55 to 65 minutes, until the edges are set but the center remains slightly wobbly.
07 - Turn off the oven. Crack the oven door and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
08 - Garnish the chilled cheesecake with whipped cream swirls and fresh raspberries before slicing and serving.

# Notes:

01 - For an extra-smooth filling, ensure all dairy ingredients are at room temperature before mixing.

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