Description
There’s something magical about a dessert that makes everyone pause mid-bite and close their eyes. This raspberry cheesecake does exactly that. Born from a 30th birthday scramble and a graham cracker crisis, it’s now my most-requested party trick. With a golden crust, velvety filling, and a ruby-red swirl, it’s equal parts wow-factor and comfort food. Whether it’s your first cheesecake or your fiftieth, this one’s a keeper.
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp melted butter
For the Filling:
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3 (8 oz) blocks full-fat cream cheese, room temp
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1 cup sugar
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1 tsp vanilla extract
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3 large eggs
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⅔ cup sour cream
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⅓ cup heavy cream
For the Raspberry Swirl:
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1 cup raspberries (fresh or thawed frozen)
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2 tbsp sugar
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1 tsp lemon juice
Instructions
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Crust Prep:
Preheat oven to 325°F (160°C). Mix crust ingredients until sandy. Press into a springform pan. Bake 10 mins, then cool. -
Raspberry Sauce:
Simmer raspberries, sugar, and lemon juice for 5–7 mins. Blend or strain for smoothness. Let cool. -
Make the Filling:
Beat cream cheese and sugar until smooth. Mix in vanilla, then eggs one at a time. Fold in sour cream and cream gently. -
Swirl & Bake:
Pour filling into crust. Add dollops of raspberry sauce and swirl with a knife or toothpick. Bake 50–60 mins. Let cool in the oven with the door cracked for 1 hour. Chill at least 4 hours, ideally overnight. -
Serve & Stun:
Run a warm knife around the edge before releasing. Garnish with fresh raspberries and powdered sugar.
Notes
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Use a hot knife for clean slices.
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Add lemon zest to the filling for brightness.
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Sub ginger snaps for a spicier crust.
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Freeze slices for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 410 Per Slice
- Fat: 28g
- Carbohydrates: 34g
- Protein: 6g