Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter (melted)
For the Filling:
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16 oz cream cheese (softened)
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream
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1 cup fresh raspberries (or raspberry puree)
For the Raspberry Swirl/Topping:
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½ cup raspberry jam or puree
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1 tbsp lemon juice
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1 tbsp cornstarch (optional, for thickening)
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Fresh raspberries for garnish
Instructions
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Prepare the Crust:
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press into the bottom of a 9-inch springform pan.
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Bake for 8-10 minutes, then let cool.
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Make the Filling:
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in vanilla and sour cream.
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Add the Raspberry Swirl:
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Pour the filling over the cooled crust.
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Drizzle raspberry jam or puree over the top and swirl with a toothpick or knife.
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Bake the Cheesecake:
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Bake for 45-50 minutes, until the center is just set.
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Turn off the oven and let the cheesecake cool inside for 1 hour.
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Refrigerate for at least 4 hours (preferably overnight).
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Serve:
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Top with fresh raspberries and extra raspberry sauce before serving.
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