Raspberry Ripple Cheesecake Slice
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:
- Preheat your oven to 325°F (165°C).
- 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.
- Beat cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, beating well. Mix in lemon zest and vanilla extract.
- Gently fold in sour cream until just combined.
- 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.
- Scatter raspberries on top of the cheesecake layer.
- Bake for 45-55 minutes until the edges are set and the center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 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