Description
A creamy and delicious baked cheesecake with a sweet raspberry swirl, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (for raspberry swirl)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- In a separate bowl, mash raspberries with 2 tablespoons sugar. Strain to remove seeds if desired.
- Pour cheesecake batter over crust. Drop spoonfuls of raspberry mixture on top and swirl with a knife.
- Bake for 45-50 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least 4 hours.
Notes
You can customize the seasonings to taste.