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raspcheesecake

Raspberry Cheesecake

Indulge in a delightful raspberry cheesecake with a fluffy texture and a tart raspberry swirl in every bite.

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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 401 kcal

Equipment

Ingredients
 

Raspberry sauce

Cheesecake crust

Cheesecake filling

  • 3 8oz Cream cheese (room temperature)
  • 1 cup Sugar
  • 2 tsp Vanilla extract
  • 3 Eggs
  • 1 cup Sour cream

Instructions
 

  • In a medium sized saucepan over medium heat, simmer the raspberries, tapioca flour, sugar, water, and vanilla.
  • Stir and simmer for 10 minutes or until the raspberries begin to break apart and the sauce thickens.
  • Pour the sauce through a mesh strainer into a bowl to remove all the seeds. Press down to smash as much raspberry juice out as possible.
  • Preheat the oven to 350℉
  • In a medium mixing bowl. melt the butter.
  • Add the graham cracker crumbs and sugar.
  • Stir to combine.
  • Pour the crust into the springform pan, pressing to create an even crust.
  • Place the pan in the refrigerator while making the cheesecake filling.
  • In a stand mixer with the paddle attachment, beat the cream cheese and sugar until combined and fluffy.
  • Add the vanilla and eggs and mix again to combine.
  • Add the sour cream and mix to combine all ingredients.
  • Use a spatula to remove any cream cheese from the sides of the bowl and stir in.
  • Remove the graham cracker crust from the refrigerator and pour the cheesecake filling into the pan.
  • Dollop about a tablespoon of raspberry sauce onto the cheesecake in several spots so it looks polka dotted with raspberry sauce.
  • Using a toothpick, swirl the raspberry sauce randomly around to give the sauce swirly look in the cheesecake.
  • Bake for 40 minutes, reduce heat to 325℉ and continue to bake for 25-30 additional minutes or until the internal temperature of the center of the cheesecake is 145℉.
  • Remove the cheesecake from the oven and allow to cool for at least one hour before removing the springform.
  • Refrigerate for 3 hours before serving.

Nutrition

Serving: 1sliceCalories: 401kcal
Keyword raspberry
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