Welcome to the delicious world of desserts, where today we spotlight the Raspberry Ripple Cheesecake Slice. This delectable treat combines the creamy texture of cheesecake with the fresh zing of raspberries, topped off with a hint of lemon. Perfect for any occasion, from a family dinner to a festive gathering, this cheesecake not only dazzles with its looks but also delights with its layered flavors.
Benefits
Raspberries add not only vibrant color and flavor but also a host of health benefits to this dessert. They are rich in antioxidants, vitamins, and fibers, which aid in maintaining a healthy digestive system and reducing oxidative stress. Incorporating these berries into a cheesecake makes indulging a bit more guilt-free, offering a dessert that’s as nutritious as it is delicious.
Recipe Details
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup raspberries, fresh or frozen
- 3 tablespoons raspberry jam
- Whipped cream, for garnish
- Additional raspberries, for garnish
- Lemon peel twists, for garnish
Directions:
- Preheat oven to 325°F (165°C).
- Base Preparation: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Chill for 20 minutes.
- Filling: Beat cream cheese with 3/4 cup sugar until smooth. Incorporate eggs one at a time, followed by lemon zest and vanilla extract. Fold in sour cream.
- Layering: Pour half the filling over the crust. Dollop and swirl half the raspberry jam. Repeat with the remaining filling and jam. Top with raspberries.
- Baking: Bake for 45-55 minutes. The edges should be set, and the center slightly jiggly.
- Cooling and Garnishing: Cool to room temperature, then refrigerate for at least 4 hours. Garnish with whipped cream, additional raspberries, and lemon twists before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Chill Time: 4 hours | Total Time: 5 hours 15 minutes
Kcal: 420 kcal | Servings: 10 servings
Notes
- Cheesecake Texture: For a smoother texture, ensure all ingredients are at room temperature before mixing.
- Swirling Technique: Use a knife or toothpick for more intricate swirls in the cheesecake.
- Serving Suggestion: Serve chilled. Pair with a light raspberry coulis or a scoop of vanilla ice cream for an extra special dessert.
- Storage: This cheesecake can be refrigerated for up to 5 days or frozen for a month.
Nutritional Breakdown (per serving)
- Calories: 420 kcal
- Carbohydrates: 33 g
- Protein: 6 g
- Fat: 29 g
- Saturated Fat: 16 g
- Polyunsaturated Fat: 1.2 g
- Monounsaturated Fat: 8.4 g
- Trans Fat: 0.1 g
- Cholesterol: 110 mg
- Sodium: 270 mg
- Potassium: 140 mg
- Fiber: 1 g
- Sugar: 21 g
- Vitamin A: 15% DV
- Vitamin C: 12% DV
- Calcium: 8% DV
- Iron: 6% DV
Conclusion
The Raspberry Ripple Cheesecake Slice is more than just a dessert; it’s a celebration of flavors and textures that satisfy both the palate and the eyes. Each component—from the crisp base to the creamy filling and tangy raspberry top—works in harmony to create a truly memorable dessert experience. Whether for a special occasion or a sweet daily treat, this cheesecake promises to be a favorite.
FAQs
- Can I use frozen raspberries? Yes, frozen raspberries work well. Just ensure they are thawed and drained to remove excess moisture.
- How do I prevent cracks in my cheesecake? Avoid overmixing the batter and overbaking. Let the cheesecake cool gradually in the oven with the door slightly open.
- Can this cheesecake be made gluten-free? Absolutely, just substitute the graham crackers for your favorite gluten-free biscuit.
- Is there a dairy-free alternative? Yes, use dairy-free cream cheese and sour cream available at most grocery stores.
Raspberry Ripple Cheesecake Slice Recipe Guide
Description
Welcome to the delicious world of desserts, where today we spotlight the Raspberry Ripple Cheesecake Slice. This delectable treat combines the creamy texture of cheesecake with the fresh zing of raspberries, topped off with a hint of lemon. Perfect for any occasion, from a family dinner to a festive gathering, this cheesecake not only dazzles with its looks but also delights with its layered flavors.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup raspberries, fresh or frozen
- 3 tablespoons raspberry jam
- Whipped cream, for garnish
- Additional raspberries, for garnish
- Lemon peel twists, for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Base Preparation: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Chill for 20 minutes.
- Filling: Beat cream cheese with 3/4 cup sugar until smooth. Incorporate eggs one at a time, followed by lemon zest and vanilla extract. Fold in sour cream.
- Layering: Pour half the filling over the crust. Dollop and swirl half the raspberry jam. Repeat with the remaining filling and jam. Top with raspberries.
- Baking: Bake for 45-55 minutes. The edges should be set, and the center slightly jiggly.
- Cooling and Garnishing: Cool to room temperature, then refrigerate for at least 4 hours. Garnish with whipped cream, additional raspberries, and lemon twists before serving.
Notes
- Cheesecake Texture: For a smoother texture, ensure all ingredients are at room temperature before mixing.
- Swirling Technique: Use a knife or toothpick for more intricate swirls in the cheesecake.
- Serving Suggestion: Serve chilled. Pair with a light raspberry coulis or a scoop of vanilla ice cream for an extra special dessert.
- Storage: This cheesecake can be refrigerated for up to 5 days or frozen for a month.
