Classic Raspberry Swirl Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs (about 12 full crackers)
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon lemon juice
→ Raspberry Swirl
10 -
1 1/2 cups fresh or frozen raspberries
11 -
3 tablespoons granulated sugar
12 -
1 tablespoon cornstarch mixed with 2 tablespoons water
# Let's Cook!:
01 -
Mix graham crumbs, butter, and sugar. Press into 9-inch springform pan. Bake at 325°F for 10 minutes
02 -
Cook raspberries and sugar until broken down. Add cornstarch mixture, thicken, then strain. Cool
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and lemon juice
04 -
Pour filling over crust, add raspberry swirls. Bake in water bath 55-65 minutes. Cool in oven 1 hour, then chill 6 hours
# Cook's Notes:
01 -
Use room temperature ingredients
02 -
Keeps in fridge up to 5 days
03 -
Water bath prevents cracking