Classic Raspberry Swirl Cheesecake (Print Version)
# Ingredients:
→ Raspberry Sauce
01 -
12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups)
02 -
1/4 cup (50 g) granulated sugar
03 -
1/4 cup (60 ml) water
04 -
1 Tablespoon lemon juice
→ Crust
05 -
1 1/2 cups (170 g) graham cracker crumbs
06 -
2 Tablespoons (25 g) granulated sugar
07 -
1 Tablespoon light brown sugar, firmly packed
08 -
7 Tablespoons (100 g) unsalted butter, melted
→ Cheesecake
09 -
24 oz (680 g) cream cheese, softened (brick-style full fat)
10 -
1 cup (200 g) granulated sugar
11 -
1/2 cup (120 g) sour cream
12 -
1 teaspoon vanilla extract
13 -
3 large eggs, room temperature
# Instructions:
01 -
Cook raspberries, sugar, water, and lemon juice over medium-low heat until berries release juices. Simmer until thickened. Strain, reserving 2 Tablespoons seeds to add back. Cool completely.
02 -
Mix graham cracker crumbs, sugars, and melted butter. Press into bottom and sides of 9-inch springform pan.
03 -
Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Add eggs one at a time on low speed until just combined.
04 -
Pour half cheesecake batter over crust. Add 1/3 cup raspberry sauce. Add remaining batter, then swirl another 1/3 cup sauce on top.
05 -
Bake at 325°F for 45-55 minutes until mostly set but slightly jiggly. Cool in oven 1 hour, then room temperature 1 hour, then refrigerate 6+ hours.
# Notes:
01 -
Sauce can be made 3 days ahead
02 -
Can use Oreo crust instead of graham crackers
03 -
Keeps 5 days in fridge or several months frozen