Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

from optimalrecipes.com

Raspberries take center stage in this delectable dessert, transforming a classic cheesecake into a visually stunning and tantalizing treat. With its rich, creamy texture and the perfect balance of tart and sweet, this raspberry swirl cheesecake is a testament to the versatility of this beloved berry. The recipe is straightforward, requiring no gelatin, making it accessible to bakers of all skill levels. Follow this guide to create a dessert that's as delightful to look at as it is to eat, promising to be the highlight of any gathering.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tbsp unsalted butter, melted
  • 1 (8-ounce) block cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 1/4 cup raspberry puree
  • 1/2 cup raspberry puree
  • 2 tbsp sugar
  • Whipped cream
  • Fresh raspberries
  • Powdered sugar for dusting

Directions

  1. 1

    Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.

  2. 2

    Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.

  3. 3

    Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.

  4. 4

    Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.

  5. 5

    Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.