Raspberry Swirl Cheesecake
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Ingredients list:
Regarding the Crust:
- 1/2 cup of crumbs from graham crackers
- 1/4 cup melted unsalted butter
- Two teaspoons of sugar, granulated
Regarding the Filling of Cheesecake:
- 32 ounces (4 packages) softened cream cheese
- 1/4 cup of sugar, granulated
- One tsp vanilla essence
- Four big eggs, at room temperature
- One cup of sour cream
- 1/4 cup of flour for all purposes
About the Swirl Raspberry:
- 1/2 cup raspberries, either frozen or fresh
- 1/4 cup of sugar, granulated
- One tablespoon of lemon juice
Step By Step Guidelines:
1. Get the oven ready:
- Set the oven temperature to 325°F (163°C). Use nonstick cooking spray or butter to grease a 9-inch springform pan.
2. Get the crust ready:
- Mix sugar, melted butter, and graham cracker crumbs in a bowl. Stir until the crumbs are coated all over.
- Level out the bottom of the springform pan by pressing the crumb mixture into it. Press down on the crust with the back of a spoon or a glass with a flat bottom.
- Bake the crust for 8 to 10 minutes, or until it sets, in an oven that has been warmed. Take it out of the oven and let it to cool down while you make the filling.
3. Prepare the Filling for Cheesecake:
- Using an electric mixer, whip the softened cream cheese in a large mixing basin until it becomes smooth.
- Continue beating the cream cheese after adding the sugar and vanilla essence, until thoroughly blended.
- Beat well after each addition of egg, then add the eggs one at a time.
- Until the batter is smooth and creamy, stir in the sour cream and flour. Take cautious not to blend too much.
4. Get the Raspberry Swirl ready:
- Puree the raspberries in a food processor or blender until they are smooth.
- Transfer the smooth raspberry sauce to a bowl by straining the raspberry puree through a fine-mesh sieve to remove the seeds.
- Blend the raspberry sauce with the sugar and lemon juice.
5. Put Together and Swirl:
- Using a spatula to smooth the top, pour the cream cheese filling over the baked crust in the springform pan.
- Make dollops on top of the cheesecake batter with the raspberry sauce.
- To create a marbled effect, gently swirl the raspberry sauce into the cream cheese batter with a toothpick or knife.
6. Cook:
- In order to catch any possible drips, place the springform pan on a baking sheet (6.1). Bake for 50–60 minutes in a preheated oven, or until the center is still somewhat jiggly and the borders are set.
- Close the oven door and turn off the oven. Give the cheesecake an extra hour to cool in the oven.
7. Relax:
- Take out the cheesecake and allow it to come down to room temperature. Place in the refrigerator for four hours or overnight if possible.
8. Present:
- Before removing the springform sides, run a knife around the pan's edge.
- Cut the Raspberry Swirl Cheesecake into slices and serve it cold. Garnish with whipped cream or fresh raspberries, if desired.
Savor the wonderful flavor combination of tart raspberry swirls and creamy cheesecake with each bite!
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