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Raspberry Cheesecake

A rich and creamy baked cheesecake swirled with sweet-tart raspberries on a buttery graham cracker crust.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 tablespoons granulated sugar
Filling
  • 3 blocks cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 eggs large
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
Raspberry Swirl
  • 1.5 cups raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Equipment

  • springform pan
  • Mixing bowl
  • hand mixer

Method
 

  1. Preheat oven to 175°C (350°F) and prepare a 9-inch springform pan with graham cracker crust mixture.
  2. Cook raspberries, sugar, cornstarch, and water until thickened, then cool.
  3. Beat cream cheese, sugar, sour cream, eggs, vanilla, and lemon zest until smooth.
  4. Pour filling into crust, swirl raspberry sauce on top.
  5. Bake in water bath for 60 minutes until set with slight jiggle.
  6. Cool gradually, then refrigerate at least 4 hours before serving.

Notes

For best texture, use room temperature ingredients and allow cheesecake to chill overnight.