Raspberry Ripple Cheesecake 💖🧀🍰

Name: Raspberry Ripple Cheesecake 💖🧀🍰
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 0.25 cup unsalted butter, melted; 2 tbsp granulated sugar; 16 oz cream cheese, softened; 0.75 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 1 tsp vanilla extract; 0.5 cup sour cream; 1 cup raspberries, fresh or frozen; 3 tbsp raspberry jam; 1 whipped cream; 1 additional raspberries; 1 lemon peel twists

Sheikh Mumtarin Ali (@ablendofrecipes)

American Dessert

Indulge in the creamy goodness of this raspberry ripple cheesecake with a graham cracker crust and a fruity raspberry swirl.

Prep Time

20min

Cook Time

55min

Total Time

1hr 15min

Ingredients

10 Servings

(1 serving = 1 slice)

Base

1 1/2cups
graham cracker crumbs
1/4cup
unsalted butter, melted
2tbsp
granulated sugar

Cheesecake Filling

16oz
cream cheese, softened
3/4cup
granulated sugar
2
large eggs
1tbsp
lemon zest
1tsp
vanilla extract
1/2cup
sour cream

Raspberry Swirl

1cup
raspberries, fresh or frozen
3tbsp
raspberry jam

Garnish

1
whipped cream
1
additional raspberries
1
lemon peel twists

How to make Raspberry Ripple Cheesecake 💖🧀🍰

Base Preparation

Preheat the oven to 325°F (165°C).
Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan & chill for 20 mins.

Cheesecake Filling

In a bowl, beat the cream cheese with 3/4 cup of sugar until smooth.
Add the eggs one at a time, then mix in the lemon zest & vanilla extract.
Fold in the sour cream.

Assembly & Baking

Pour half of the filling over the crust.
Dollop & swirl half of the raspberry jam over the filling. Repeat with the remaining filling & jam.
Top with raspberries.
Bake the cheesecake for 45-55 mins until the edges are set but the center is slightly jiggly.
Allow the cheesecake to cool to room temp, then refrigerate for at least 4 hours.