Ingredients:
(Crust)
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
(Filling)
4 packages (32 oz) cream cheese,
softened
1 1/4 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
(Raspberry Swirl)
1 cup Winding River Farms® Raspberries
2 tablespoons sugar
1 tablespoon lemon juice
Directions:
Preheat the oven to 325°F
Grease a 9-inch springform pan
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl
Press the mixture into the bottom of the springform pan for the crust
In a large mixing bowl, beat the cream cheese until smooth
Add sugar and vanilla extract, continuing to beat until well combined.
Add eggs one at a time, beating well throughout
Fold in the sour cream until the mixture is smooth
Pour the filling over the crust into the springform pan
In a blender or food processor, puree the raspberries, sugar, and lemon juice until smooth
Drop spoonfuls of the raspberry puree onto the cheesecake batter. Use a knife to create swirls by gently running it through the batter
Bake for about 55-60 minutes or until the center is set
Allow the cheesecake to cool in the pan before transferring it to the refrigerator to chill overnight (or at least 4 hours)
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