Raspberry Ripple Cheesecake 💖🧀🍰
by Sheikh Mumtarin Ali (@ablendofrecipes)Indulge in the creamy goodness of this raspberry ripple cheesecake with a graham cracker crust and a fruity raspberry swirl.
Ingredients
Base
- 1 1/2cupsgraham cracker crumbs
- 1/4cupunsalted butter, melted
- 2tbspgranulated sugar
Cheesecake Filling
- 16ozcream cheese, softened
- 3/4cupgranulated sugar
- 2large eggs
- 1tbsplemon zest
- 1tspvanilla extract
- 1/2cupsour cream
Raspberry Swirl
- 1cupraspberries, fresh or frozen
- 3tbspraspberry jam
Garnish
- 1whipped cream
- 1additional raspberries
- 1lemon 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.
Garnish & Serving
Before serving, garnish with whipped cream, additional raspberries, and lemon twists.
Tips & Tricks
For a neater presentation, run a knife around the edge of the cheesecake before releasing the springform pan.
Recipe by
Sheikh Mumtarin Ali
(@ablendofrecipes)
I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking...