Baked Raspberry Cheesecake Dessert (Print Version)
# Ingredients:
→ Crust
01 -
200 g graham cracker crumbs
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
120 g sour cream
08 -
5 ml vanilla extract
09 -
15 ml lemon juice
→ Raspberry Swirl
10 -
190 g fresh or frozen raspberries
11 -
40 g granulated sugar
12 -
8 g cornstarch mixed with 30 ml water
# Instructions:
01 -
Preheat oven to 163°C. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand. Evenly press into the base of a 23-cm springform pan, ensuring a compact layer. Bake for 10 minutes and set aside to cool.
02 -
In a small saucepan over medium heat, combine raspberries and sugar. Stir as the berries break down and release their juices. Add the cornstarch slurry and cook until the sauce thickens. Remove from heat and strain through a fine mesh sieve to remove seeds. Let the sauce cool completely.
03 -
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Blend in sour cream, vanilla extract, and lemon juice until the mixture is homogenous and silky.
04 -
Pour the cream cheese filling over the prepared crust, smoothing the surface. Place spoonfuls of raspberry sauce over the filling and gently swirl with a skewer or knife to create a marbled effect.
05 -
Set the springform pan within a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the side of the springform pan. Bake for 55 to 65 minutes, until the centre is set but still slightly wobbly.
06 -
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to avoid cracking.
07 -
Remove cheesecake from oven and allow to cool to room temperature. Refrigerate for at least 6 hours or overnight before slicing. Garnish with fresh raspberries or an extra drizzle of raspberry sauce before serving.
# Notes:
01 -
For an exceptionally smooth filling, all dairy ingredients should be at room temperature before starting.
02 -
Leftover cheesecake keeps well refrigerated for up to 5 days.