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
Scale
- 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.
