Raspberry Swirl Cheesecake Bliss (Print Version)
Luscious cheesecake swirled with fresh raspberry and lemon, on a buttery graham crust with creamy finish.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1/4 cup sour cream
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon lemon juice
→ Raspberry Swirl
10 -
1/2 cup raspberries, fresh or frozen
11 -
2 tablespoons granulated sugar
12 -
1 teaspoon lemon juice
13 -
1 teaspoon cornstarch
→ Garnish
14 -
Whipped cream
15 -
Lemon slices
# Steps:
01 -
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
02 -
Combine graham cracker crumbs, melted butter, and granulated sugar until evenly mixed and resembling wet sand. Firmly press the mixture into the bottom of the pan. Bake for 8–10 minutes, then remove and let cool.
03 -
In a small saucepan, combine raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes, stirring gently, until thickened and raspberries are broken down. Set aside to cool slightly.
04 -
Beat softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the bowl, then mix in sour cream, vanilla extract, and lemon juice until just combined. Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing.
05 -
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry mixture on the surface and use a toothpick or knife to gently swirl it through the filling.
06 -
Bake for 50–60 minutes, or until the edges are set but the center has a gentle wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
07 -
Transfer to the refrigerator to chill for a minimum of 4 hours or overnight for best texture.
08 -
Once fully chilled, remove from the pan, then garnish with whipped cream and lemon slices before serving.
# Notes:
01 -
Allow the cheesecake to cool gradually in the oven with the door ajar to minimize cracking. For clean slices, dip a knife in warm water and wipe clean between cuts.