Directions
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Preheat your oven to 325°F (160°C). This temperature will help achieve a tremendous, creamy texture that we desire in cheesecakes.
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In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture into the bottom of a springform pan to form the crust. Make sure to compact it firmly for a good base.
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Next, in a mixing bowl, beat the softened cream cheese until smooth and free of lumps. This step is crucial; the cream cheese must be softened to mix well and prevent a lumpy texture. Gradually add in the sugar and vanilla extract, mixing well.
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Add the eggs one at a time, mixing gently until just combined after each addition. Be careful not to overmix, as this can lead to cracks in your cheesecake during baking. The less air incorporated, the better!
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Pour half of the cream cheese mixture over the prepared crust. Using a knife or skewer, swirl in half of the raspberry puree gently to create beautiful patterns. Then, add the remaining cream cheese mixture and swirl in the rest of the raspberry puree, maintaining the marbled effect.
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Place the springform pan in the preheated oven and bake for 50-60 minutes or until the center is set. The edges may puff slightly, while the center should still have a slight jiggle. This means your cheesecake will finish setting as it cools.
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Once baked, let it cool in the pan for about an hour. Then, refrigerate the cheesecake for at least 4 hours, but overnight is even better for a tremendous flavor.
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Just before serving, garnish the cheesecake with fresh raspberries on top. This adds a bright touch and extra flavor that beautifully complements the raspberry sauce.
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