Name: Raspberry Swirl Cheesecake
Ingredients: 1 ½ cups graham cracker crumbs; 6 tbsp melted butter; 2 tbsp sugar; Pinch of salt; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ¾ cup sour cream; 1 tsp vanilla extract; 1 tbsp lemon juice (optional but brightens the flavor); 1 cup fresh or frozen raspberries; 2–3 tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch mixed with 1 tsp water (optional for thickening)

Description

A creamy, velvety cheesecake with a bright, fruity raspberry swirl on top. It’s rich, smooth, and surprisingly easy — the perfect balance of tangy berries and classic cheesecake flavor.

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
6 tbsp melted butter
2 tbsp sugar
Pinch of salt

For the Cheesecake Filling

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
1 tsp vanilla extract
1 tbsp lemon juice (optional but brightens the flavor)

For the Raspberry Swirl

1 cup fresh or frozen raspberries
2–3 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tsp water (optional for thickening)

Instructions

1. Make the Raspberry Swirl

Add raspberries, sugar, and lemon juice to a small saucepan.
Heat on medium until raspberries break down and mixture simmers.
Optional: Add cornstarch slurry to thicken slightly.
Strain through a fine sieve to remove seeds if you want a smooth swirl.
Cool completely before using.

2. Prepare the Crust

Preheat oven to 325°F (165°C).
In a bowl, mix graham crumbs, melted butter, sugar, and salt.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool slightly.

3. Make the Cheesecake Filling

Beat softened cream cheese until smooth (avoid lumps).
Add sugar and mix until creamy.
Add eggs one at a time, mixing lightly after each.
Add sour cream, vanilla, and lemon juice. Mix gently to avoid incorporating air.

4. Assemble

Pour cheesecake batter over the crust.
Spoon small dollops of raspberry sauce on top.
Use a toothpick or knife to gently swirl — don’t overmix.

5. Bake

Bake for 50–60 minutes, or until edges are set but center still jiggles slightly.
Turn oven off, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
Chill for 4+ hours, ideally overnight.

6. Serve

Slice with a warm knife for clean cuts and serve chilled.

Notes

Don’t overmix the batter — too much air = cracks.
Always cool gradually to keep the top smooth.
Raspberry swirl must be cooled or it sinks into the batter.
A water bath (optional) gives extra-smooth texture but isn’t required.