Heavenly Raspberry Marble Cheesecake
Ingredients:
1 ½ cups graham cracker crumbs
½ cup melted butter
2 cups fresh raspberries
2 tablespoons sugar
3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons lemon juice
Zest of 1 lemon
Whipped cream for garnish
Lemon zest strips for garnish
Fresh raspberries for garnish
Pink sugar crystals for garnish
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a small saucepan over medium heat, combine the raspberries and 2 tablespoons of sugar. Cook, stirring occasionally, until the raspberries break down and the mixture thickens. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, heavy cream, and lemon juice.
Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over the cream cheese layer. Swirl the raspberry mixture into the cream cheese with a knife or skewer to create a marbled effect. Repeat with the remaining cream cheese and raspberry mixtures.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream, lemon zest strips, fresh raspberries, and pink sugar crystals.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling and chilling)
Kcal: 380 kcal per slice | Servings: 12 servings