Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup sugar
For the filling:
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/2 cup raspberry puree (strained to remove seeds)
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
Fresh raspberries for garnish
Mint leaves for garnish
Directions:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar together. Press into the bottom of a 9-inch springform pan and set aside.
In a large bowl, beat cream cheese with sugar until smooth. Blend in sour cream and vanilla.
Add eggs one at a time, mixing just enough to incorporate. Fold in flour.
Pour half of the cheesecake mixture over the crust. Spoon half of the raspberry puree over the top and swirl with a knife. spread raspberries layer then Repeat with remaining cheesecake mixture and raspberry puree.
Bake in the preheated oven for 55 minutes, or until the center is almost set.
Turn off the oven and leave the cheesecake in with the door closed for 1 hour. Remove and cool completely on a wire rack.
Whip heavy cream and powdered sugar until stiff peaks form. Spread over cooled cheesecake.
Garnish with fresh raspberries and mint leaves before serving.
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 3 hours 25 minutes
Kcal: 450 kcal per serving | Servings: 12 servings
Raspberry Swirl Cheesecake
