Description
This recipe is all about balance—rich, velvety cream cheese meets the natural tartness of raspberries, all on top of a golden, slightly crisp graham cracker crust. The best part? You don’t need a water bath or a springform pan—just mix, bake, and enjoy!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Raspberry Swirl:
- ½ cup raspberries, mashed
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper.
- Bake for 8-10 minutes, then let cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add in the eggs, vanilla, and sour cream, mixing until just combined.
Step 3: Create the Raspberry Swirl
- In a small bowl, mash the raspberries with sugar and lemon juice.
- Spoon small dollops of the raspberry mixture over the cheesecake filling.
- Use a toothpick or knife to gently swirl the raspberry mixture into the cheesecake.
Step 4: Bake & Chill
- Bake for 30-35 minutes, or until the center is just set.
- Let cool to room temperature, then chill for at least 3 hours before slicing.