|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Swirled with jam, this raspberry cheesecake is as pretty to look at as it is delicious. Before getting started, it may be helpful to review cheesecake baking tips to ensure a beautifully finished dessert.
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter (unsalted, melted)
- For the Filling:
- 24 ounces cream cheese (3 8-ounce packages, at room temperature)
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1/3 cup raspberry jam (seedless)
- 2 teaspoons lemon juice (fresh)
- Garnish: fresh raspberries
Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with waxed paper.
Put the graham cracker crumbs in a medium bowl. Add the butter and toss with a fork until evenly moistened. Press the mixture over the bottom and up 1-inch of the sides of the prepared pan. Refrigerate until ready to use.
In a large bowl and using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Pour half of the batter into the prepared pan.
Put the jam and lemon juice in a small saucepan and heat over low heat, stirring often, until melted and smooth. Drizzle 1/4 of the jam mixture in stripes over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam.
Swirl gently with a thin knife to marbleize the batter slightly.
Bake the cheesecake until firm around the edges but still slightly wobbly in the center, for 1 hour to 1 hour 10 minutes. Set the cake in the pan on a wire rack to cool completely. Wrap the cake in plastic and chill for at least 4 hours.
Remove the cake from the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries.
The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months.
If your cheesecake always cracks, try this: Before heating the oven, place a baking pan half filled with hot tap water on the bottom rack. Bake the cake on the middle rack above the pan and don't peek.
A cheesecake is done when the edges are slightly puffed and an area the size of a silver dollar in the center is moist and soft. It will firm as the cake cools.
If you have trouble cutting this raspberry cheesecake, try it with dental floss or fishing line. Simply stretch a length across the top of the cake and, holding it taut, bring it down to the bottom of the cake. Let go of one end and pull the floss out with the other. You may want to do so before guests arrive.