Raspberry Swirl Cheesecake
A delicious raspberry cheesecake is visually stunning with a vibrant jam swirl.
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Instructions
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Preheat oven to 350 F; grease a 9-inch springform pan and line the bottom with parchment paper.
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Combine graham cracker crumbs and melted butter, then press the mixture into the bottom and 1-inch up the sides of the prepared pan; refrigerate the crust.
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Beat cream cheese and sugar with an electric mixer until smooth, about 4 minutes.
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Mix in sour cream until blended; then add eggs one at a time, beating well after each, followed by vanilla.
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Pour half of the cheesecake batter into the prepared pan.
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Combine jam and lemon juice in a small bowl until smooth.
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Drizzle one-quarter of the jam mixture in stripes over the batter.
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Spoon the remaining batter over the jam, then drizzle with the remaining jam and gently swirl with a knife to marble.
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Bake for 60 to 70 minutes until the edges are firm but the center is slightly wobbly.
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Cool the cheesecake completely on a wire rack in the pan, then wrap and chill for at least 5 hours, removing 30 minutes before serving.
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Remove pan sides, transfer the cake to a serving platter, garnish with fresh raspberries if desired, and serve.