Description
A rich and creamy cheesecake swirled with fresh raspberry puree, offering a delightful balance of sweetness and tartness.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, blend fresh raspberries and powdered sugar until smooth.
- Pour half of the cheesecake batter over the crust, then drizzle half of the raspberry puree on top. Repeat with the remaining batter and raspberry puree.
- Use a knife to swirl the raspberry puree into the cheesecake batter.
- Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a more intense raspberry flavor, add more raspberry puree.
- Serve with additional fresh raspberries on top for garnish.
- Ensure the cream cheese is at room temperature for a smoother batter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg