Raspberry Marble Cheesecake Recipe
As good as it sounds, with the raspberry puree built right in
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Ingredients
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Crust
Cheesecake Filling
Raspberry Puree
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Press the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes or until set. Remove from the oven and let it cool.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add 1 cup of granulated sugar, sour cream, and vanilla extract. Beat until fully incorporated.
- 4
Add eggs
Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
- 5
Prepare to bake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Raspberry Puree
- 6
Make the raspberry puree
In a blender, combine the fresh raspberries, 2 tablespoons of granulated sugar, and lemon juice. Blend until smooth.
- 7
Swirl the puree
Pour the raspberry puree over the cheesecake filling. Use a knife or toothpick to gently swirl the puree into the cheesecake for a marbled effect.
Baking
- 8
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 9
Cool and chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.