Divine Raspberry Marble Cheesecake

Here’s how to make a Divine Raspberry Marble Cheesecake—a creamy, tangy, and stunning dessert perfect for any occasion! 🍰✨

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons all-purpose flour

For the Raspberry Swirl

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1 teaspoon cornstarch

Instructions

1. Prepare the Crust

• Preheat the oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for an even layer.
• Bake for 10 minutes, then set aside to cool.

2. Make the Raspberry Swirl

• In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring, until the berries break down (about 5 minutes).
• Dissolve the cornstarch in 1 teaspoon of water and stir it into the raspberry mixture. Cook until thickened (1–2 minutes).
• Strain the mixture through a fine mesh sieve to remove seeds. Set aside to cool.

3. Prepare the Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until creamy.
• Beat in the eggs one at a time, followed by the vanilla extract, sour cream, and flour. Mix just until combined—avoid overmixing.

4. Assemble the Cheesecake

• Pour the cheesecake batter into the cooled crust.
• Drop spoonfuls of the raspberry sauce over the batter. Using a knife or skewer, gently swirl the sauce into the batter to create a marbled effect.

5. Bake the Cheesecake

• Place the springform pan on a baking sheet. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.

6. Chill and Serve

• Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool to room temperature.
• Refrigerate for at least 4 hours (preferably overnight) to fully set.
• Remove from the pan, slice, and serve with extra raspberry sauce or fresh raspberries.

Tips for Perfection

• Avoid Cracks: Use a water bath to keep the cheesecake moist and prevent cracking. Wrap the springform pan in foil to protect it from leaks.
• Customize the Swirl: Try using other fruits like strawberries or blueberries for the swirl.
• Elegant Garnish: Top with whipped cream, white chocolate curls, or mint leaves for extra flair.

Enjoy your decadent and visually stunning Raspberry Marble Cheesecake! ❤️