Raspberry Cheesecake Recipe

Prepare the Crust

Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and salt until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.

Make the Raspberry Swirl

In a small saucepan over medium heat, combine fresh raspberries and 1/4 cup of granulated sugar. Cook until the raspberries break down and the mixture is syrupy, about 5-7 minutes. Remove from heat and let cool slightly.

Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the remaining 3/4 cup of sugar, sour cream, and vanilla extract. Mix until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in cornstarch until smooth.

Combine and Swirl

Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry mixture on top of the filling and use a knife or toothpick to gently swirl the raspberry into the cheesecake.

Bake the Cheesecake

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Chill and Serve

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before removing from the springform pan. Serve chilled, garnished with additional raspberries if desired.