Description
A delightful dessert that combines creamy cheesecake with tart raspberry puree, creating a stunning and flavorful experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup raspberry puree
- Fresh raspberries (optional)
- Lemon zest (optional)
- Whipped cream (optional)
- Edible pearls (optional)
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and 1 cup of granulated sugar until smooth and creamy. Add vanilla extract and mix well.
- Add eggs one at a time, beating well after each addition. Stir in sour cream and flour until fully incorporated.
- Pour half of the cream cheese mixture over the crust. Drop spoonfuls of raspberry puree over the batter, then add the remaining cream cheese mixture. Drop more spoonfuls of raspberry puree on top and use a knife to create marble-like swirls.
- Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight to fully set.
- Before serving, garnish with fresh raspberries, lemon zest, whipped cream, and edible pearls.
Notes
For best flavor, chill overnight before serving. Use fresh raspberries for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, raspberry, marble cheesecake