Raspberry Swirl Cheesecake
When we have a party or go to a potluck, I like to serve dessert and I try to make it special. This raspberry swirl cheesecake is impressive. It’s not only pretty, but it feeds a lot of people and I can make it ahead of time!
Raspberry Swirl Cheesecake
What you need:
- 1 cup graham crackers, crumbled to a fine consistency
- 3 Tbsp + 1 cup white sugar, separated
- 3 Tbsp melted butter
- 2 large (16 oz) blocks of cream cheese, softened
- 3 Tbsp flour
- 1 Tbsp vanilla
- 1 cup sour cream
- 4 eggs
- 1/2 cup raspberry jam
What you do:
1. Preheat oven to 325 degrees.
2. Line a 9×13-inch pan with foil, making sure to cover the handles as well.
3. Mix graham cracker crumbs, 3 Tbsp of sugar and the melted butter together and press into the bottom of the pan. Bake for 10 minutes.
4. In a mixing bowl, combine the cream cheese, the remaining sugar, flour and vanilla until smooth.
5. Add the sour cream, mix until combined.
6. Add the eggs, 1 at a time, and mix just until combined.
7. Gently spread batter over crust, taking care not to disturb crust layer.
8. Drop spoonfuls of the jam over the batter and use a knife or spatula to gently swirl into the cheesecake mix.
9. Bake for about 40 minutes, or until the center is almost firm. Cool completely, then refrigerate for 3-4 hours.
10. Lift by the foil handles to remove from the pan and slice before serving.
Tips:
- Don’t like raspberry? Try another flavor like strawberry, blueberry or orange!
- You can also bake the cheesecake in pie pans; lower the cooking time to 30 minutes and check for firmness.
- When swirling the jam, don’t press down too far as you don’t want it mixed in all the way through, just past the top layer.
- Since you don’t spray the foil, I try to use the heavy duty type so it doesn’t tear as easily.
- Use more or less vanilla and sugar to your taste preference.
- Try different graham cracker flavors for a unique crust!
