Raspberry Swirl Cheesecake
Swirled with raspberry jam, raspberry cheesecake is as pretty to look at as it is delicious. Plus, tips for a perfectly baked cheesecake.
- Serves: 16 persons
- For the Crust:
- 1 ½cups graham cracker crumbs
- 3ounces (6 tablespoons) unsalted butter, melted
- For the Filling:
- 3(8-ounce) packages cream cheese, at room temperature
- 1cup white sugar
- 1cup sour cream
- 3large eggs, at room temperature
- 2teaspoons vanilla extract
- ⅓cup seedless raspberry jam
- 2teaspoons freshly squeezed lemon juice
- Fresh raspberries, for garnish
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with waxed paper.
Step 3In a medium bowl, add the graham cracker crumbs and melted butter. Toss with a fork until evenly moistened.
Step 4Press the mixture over the bottom and 1-inch up the sides of the prepared pan. Refrigerate until ready to use.
Step 5In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary.
Step 6Beat in the sour cream until blended.
Step 7Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Step 8Pour half of the batter into the prepared pan.
Step 9In a small bowl, combine the jam and lemon juice, stirring until smooth.
Step 10Drizzle 1/4 of the jam mixture in stripes over the batter.
Step 11Spoon the remaining cheesecake batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.
Step 12Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center.
Step 13While still in the pan, set the cheesecake on a wire rack to cool completely. Wrap the cake pan in plastic and chill for at least 4 hours. Remove the cake from the refrigerator 30 minutes before serving.
Step 14Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries, serve, and enjoy!