Raspberry Swirl Cheesecake

For the crust:
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup sugar
For the filling:
• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• 1/2 cup raspberry puree (strained to remove seeds)
For the topping:
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Fresh raspberries for garnish
• Mint leaves for garnish

1. Preheat your oven to 350°F (175°C).
2. Mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan, then set it aside.
3. In a large bowl, beat the cream cheese and sugar until smooth. Then, blend in the sour cream and vanilla.
4. Add the eggs one at a time, mixing just enough to incorporate them. Then, fold in the flour.
5. Pour half of the cheesecake mixture over the crust. Spoon half of the raspberry puree over the top and swirl it in with a knife. Repeat this process with the remaining cheesecake mixture and raspberry puree.
6. Bake the cheesecake in the preheated oven for about 55 minutes, or until the center is almost set.
7. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Afterward, remove it and let it cool completely on a wire rack.
8. Whip the heavy cream and powdered sugar until stiff peaks form. Then, spread this over the cooled cheesecake.
9. Finally, garnish your cheesecake with fresh raspberries and mint leaves before serving.
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 3 hours 25 minutes
Nutritional Information: Approximately 450 kcal per serving | Servings: 12 servings

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