This decadent dessert is a show-stopping twist on classic cheesecake, combining a rich, velvety cream cheese filling with a vibrant raspberry ripple that bursts with fruity tang in every bite. The buttery graham cracker base provides a delightful crunch that contrasts perfectly with the smooth, creamy layer above. Infused with a hint of sour cream and pure vanilla extract, the filling is luxuriously blended and artfully marbled with warmed raspberry jam. The result is a visually stunning and irresistibly delicious dessert that transforms any occasion into a celebration. Its unique texture and flavor profile make it a true standout, perfect for impressing guests or indulging in a special treat.
Whether you’re planning a festive gathering or simply craving a sweet indulgence, this Raspberry Ripple Cheesecake Slice promises an unforgettable dessert experience. The interplay of tart and sweet flavors, combined with the satisfying crunch of the crust, offers a delightful culinary journey that is both nostalgic and innovative. Easy to prepare and even easier to enjoy, this recipe will quickly become a favorite in your dessert repertoire, delighting family and friends with its elegant presentation and sumptuous taste.
Why You’ll Love This Recipe
• Rich, creamy texture accented by a vibrant raspberry swirl.
• A perfect balance of tart and sweet flavors with a satisfying crunch.
• Simple to make, yet elegant enough to impress at any occasion.
Ingredients
• 1.5 cups graham cracker crumbs
• 0.33 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 0.5 cup granulated sugar
• 2 large eggs
• 0.5 cup sour cream
• 1 tsp vanilla extract
• 0.5 cup raspberry jam, warmed for swirling
Detailed Instructions
1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand, then press the mixture firmly and evenly into the bottom of the prepared baking pan.
3. Mix the Filling: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth. Gradually add the granulated sugar and continue mixing until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, mix in the sour cream and vanilla extract until the filling is creamy and uniform.
4. Assemble the Cheesecake: Pour the cream cheese filling over the prepared crust and spread it evenly. Drop spoonfuls of the warmed raspberry jam over the top, then use a knife to gently swirl the jam into a beautiful marbled pattern.
5. Bake the Cheesecake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center remains slightly jiggly.
6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours to ensure it fully sets.
7. Slice and Serve: Lift the cheesecake from the pan using the parchment overhang. With a sharp knife dipped in hot water (and wiped clean between cuts), slice the cheesecake into neat squares. Serve cold for the best flavor and texture.
Tips
• For a clean, defined swirl, warm the raspberry jam just enough to be easily drizzled before swirling into the cheesecake.
• Ensure the cream cheese is softened completely to avoid any lumps in the filling.
• Use a sharp knife dipped in hot water for slicing to achieve smooth, even pieces.
Storage Options
• Refrigerator: Store any leftovers in an airtight container for up to 4 days.
• Freezing: Freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
• Serving: Best served chilled; if needed, allow the cheesecake to sit at room temperature for a few minutes before serving to enhance its creamy texture.
