Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Ripple:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Cheesecake Filling:
2 lbs (900g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
Directions:
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the Raspberry Ripple: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens. Let cool.
Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well. Beat in eggs, one at a time, ensuring each is fully incorporated. Mix in sour cream and heavy cream until smooth.
Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Swirl in half of the raspberry mixture. Add remaining cheesecake filling and swirl in the remaining raspberry mixture.
Bake the Cheesecake: Bake for 60-70 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight, to set.
Serve: Remove the cheesecake from the springform pan. Slice and enjoy!
Prep Time: 20 mins | Cooking Time: 70 mins | Total Time: 6 hrs (including cooling and chilling)
Kcal: 450 | Servings: 12
