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a creamy cheesecake with bright red raspberry ripples swirled across the top in a wide horizontal shot, fresh raspberries scattered nearby, soft pink linen, gentle natural light, shallow depth of field, landscape orientation

Raspberry Ripple Cheesecake

Seedless raspberry sauce makes a great classic cheesecake ripple and adds a nice color and tangy twist.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1 1/4 cups granulated sugar
  • 4 eggs room temperature
  • 1/2 cup sour cream
  • 1 tbsp vanilla extract
  • 1 1/2 cups raspberries fresh or frozen
  • 3 tbsp sugar for sauce

Method
 

  1. Heat oven to 325F. Press crumbs and butter into a springform pan, bake 10 minutes, and cool.
  2. Simmer raspberries with 3 tbsp sugar until soft, blend, and strain out the seeds. Cool the sauce.
  3. Beat cream cheese and 1 1/4 cups sugar smooth, add eggs one at a time, then mix in sour cream and vanilla.
  4. Pour batter over the crust, drizzle raspberry sauce on top, and swirl with a skewer.
  5. Bake 60 to 70 minutes until just set, cool in the cracked oven 1 hour, then chill 6 hours.

Notes

Frozen raspberries work beautifully and are cheaper out of season.