LatestRecipe

Raspberry Ripple Cheesecake Slice

Michele

Indulge in the exquisite delight of our Raspberry Ripple Cheesecake Slice. Vibrant swirls and refreshing lemon undertones make each serving a culinary masterpiece! 🍓🍰

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 2 tablespoons granulated sugar
  • 16 oz softened cream cheese
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh or frozen raspberries
  • 3 tablespoons raspberry jam
  • Whipped cream for garnish
  • Additional raspberries for garnish
  • Lemon peel twists for garnish

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press into the bottom of a 9-inch springform pan to create a crust. Chill for 20 minutes.
  3. Beat cream cheese and 3/4 cup sugar until smooth.
  4. Add eggs one at a time, beating well. Mix in lemon zest and vanilla extract.
  5. Gently fold in sour cream until just combined.
  6. Pour half of the filling over the crust. Dollop half of the raspberry jam and swirl with a knife. Repeat with the remaining filling and jam.
  7. Scatter raspberries on top of the cheesecake layer.
  8. Bake for 45-55 minutes until the edges are set and the center is slightly jiggly.
  9. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  10. Garnish with whipped cream, additional raspberries, and lemon peel twists before serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Chill Time: 4 hours | Total Time: 5 hours 15 minutes
Calories: 420 kcal | Servings: 10 portions