Swirled with jam, this raspberry cheesecake is as pretty to look at as it is delicious. Strawberries certainly get a lot of attention as a go-to fruit to pair with cheesecake, but raspberries may surprise you. With their balance of sweet and tart flavors, raspberries play well off cheesecake’s creaminess. Cheesecake with raspberries: It’s a great contrast that’s hard to say no to.
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 3 ounces (6 tablespoons) unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup seedless raspberry jam
- 2 teaspoons freshly squeezed lemon juice
- Fresh raspberries, for garnish
Gather the ingredients.
Heat oven to 350 F. Grease a 9-inch springform pan and line the bottom with wax paper.
In a medium bowl, add the graham cracker crumbs and melted butter. Toss with a fork until evenly moistened.
Press the mixture over the bottom and 1-inch up the sides of the prepared pan. Refrigerate until ready to use.
In a large bowl, use an electric mixer to 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.
In a small bowl, combine the jam and lemon juice, stirring until smooth.
Drizzle 1/4 of the jam mixture in stripes over the batter.
Spoon the remaining cheesecake batter over the jam, then drizzle with the remaining jam. Swirl the batter gently with a thin knife to create a marbled effect.
Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center.
While still in the pan, set the cheesecake on a wire rack to cool completely. Wrap the cake pan 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, serve, and enjoy!
- 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.
- Pressed for time? Use a store-bought graham cracker crust instead.