Description
Sweet summer memories dance through this luscious raspberry ripple cheesecake slice, blending creamy richness with tangy fruit elegance. Silky layers and buttery graham cracker crust invite you to savor each delightful Mediterranean-inspired bite.
Ingredients
Scale
Base:
- 1.5 cups (360 milliliters) graham cracker crumbs
- 1/3 cup (75 grams) unsalted butter, melted
Filling:
- 16 ounces (450 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup (120 milliliters) raspberry jam, warmed for swirling
Instructions
- Prepare the oven by heating to 325F (165C) and ready an 8-inch square pan with parchment paper or a light grease coating.
- Combine graham cracker crumbs with melted butter, pressing the mixture firmly into the pan’s base to create a compact crust foundation.
- Whip cream cheese and granulated sugar in a large mixing bowl until achieving a silky, uniform consistency, approximately 2 minutes.
- Incorporate eggs individually, thoroughly blending after each addition, then fold in sour cream and vanilla extract until fully integrated.
- Transfer the cream cheese mixture evenly over the graham cracker crust, using a spatula to smooth the surface.
- Gently warm raspberry jam until it reaches a liquid state, making it easy to drizzle.
- Distribute jam droplets across the cheesecake surface, then use a knife to create elegant swirling patterns throughout the batter.
- Bake for 40-45 minutes, watching for set edges and a subtle center wobble indicating perfect doneness.
- Cool the cheesecake completely at room temperature, then refrigerate for minimum 3 hours to achieve optimal texture and firmness.
- Cut into precise squares and serve directly from the chilled refrigerator.
Notes
- Chill cream cheese at room temperature before mixing to prevent lumps and achieve a silky smooth texture.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Use seedless raspberry jam for a cleaner, more elegant ripple effect throughout the cheesecake.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 388 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg