Raspberry Ribbon Cheesecake
Indulge in the creamy decadence of Raspberry Ribbon Cheesecake, a stunning dessert that combines rich, velvety cheesecake with luscious swirls of raspberry preserves. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a delicate ribbon of fruity sweetness, this dessert is as beautiful as it is delicious. A water bath ensures a flawless, crack-free finish, while the optional garnish of fresh raspberries and powdered sugar elevates its presentation to bakery-worthy perfection. Perfect for special occasions or as a show-stopping centerpiece, this Raspberry Ribbon Cheesecake is as delightful to make as it is to eat!
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Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cups granulated sugar (for filling)
- 1 cups sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.5 cups raspberry preserves
- 1 cups fresh raspberries (optional for garnish)
- 1 tablespoons powdered sugar (optional for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom with two layers of aluminum foil to prevent water from seeping in during baking.
Step 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a handheld or stand mixer until smooth and creamy, about 2-3 minutes.
Step 4
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
Step 5
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid adding too much air to the batter.
Step 6
Pour half of the cheesecake batter over the prepared crust, and spread it evenly.
Step 7
Warm the raspberry preserves slightly in the microwave (10-15 seconds) to make them easier to spread. Drizzle half of the preserves over the cheesecake batter and swirl it gently with a knife or skewer to create a ribbon effect.
Step 8
Pour the remaining cheesecake batter over the swirled layer and spread it evenly. Drizzle the remaining raspberry preserves on top and repeat the swirling process for a decorative finish.
Step 9
Place the springform pan inside a large, deep roasting pan. Carefully pour hot water into the roasting pan, ensuring it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Step 10
Bake the cheesecake in the preheated oven for 60-65 minutes, or until the edges are set but the center still has a slight wobble.
Step 11
Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour to help it set gradually.
Step 12
Remove the cheesecake from the water bath and let it cool completely to room temperature. Then refrigerate for at least 6 hours or overnight for the best texture.
Step 13
Before serving, optionally garnish with fresh raspberries and a light dusting of powdered sugar. Slice and enjoy your Raspberry Ribbon Cheesecake!
Nutrition Facts
| Serving size | 1152.8 grams (1152.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3031 |
| Total Fat 157.80g | 202% |
| Saturated Fat 96.00g | 480% |
| Cholesterol 931mg | 310% |
| Sodium 418mg | 18% |
| Total Carbohydrate 391.30g | 142% |
| Dietary Fiber 23.50g | 84% |
| Total Sugars 364.80g | |
| Protein 30.40g | 61% |
| Vitamin D 123IU | 615% |
| Calcium 476mg | 37% |
| Iron 4mg | 24% |
| Potassium 613mg | 13% |
Source of Calories