Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
Raspberry Swirl
1 1/2 cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
2 tsp vanilla extract
1 tbsp all-purpose flour
Instructions
Prepare the Crust
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes; cool slightly.
Make the Raspberry Sauce
In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until berries break down (5–7 minutes). Strain to remove seeds and let cool.
Mix the Filling
Beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream, vanilla, and flour. Add eggs one at a time, mixing on low speed just until combined.
Assemble
Pour filling over crust. Spoon raspberry sauce on top and swirl gently with a knife.
Bake
Bake for 55–65 minutes until edges are set and center slightly jiggles. Turn off oven, crack the door, and cool for 1 hour.
Chill
Refrigerate at least 4 hours (overnight is best) before slicing.
Notes
Cooking Tips
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Use room-temperature ingredients for a smooth, lump-free batter.
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Mix on low speed once eggs are added to avoid cracks.
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For extra insurance, bake with a water bath for ultra-creamy texture.
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Chill thoroughly before slicing for clean, bakery-style cuts.
Variations
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No-Bake Version: Skip baking and set with gelatin or whipped cream.
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Berry Swap: Use strawberries, blackberries, or mixed berries.
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Chocolate Twist: Add white chocolate to the filling or drizzle on top.
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Lemon Raspberry: Add 1 tbsp lemon zest to the cheesecake batter.
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Mini Cheesecakes: Bake in muffin tins for individual servings.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes - Cooling & Chill Time: 4 hours (minimum)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 24g
- Fat: 30g
- Carbohydrates: 32g
- Protein: 7g