Raspberry Ripple Cheesecake

1. Preheat the Oven and Prepare the Pan:

1. Preheat your oven to 325°F (165°C).
2. Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

2. Make the Crust:

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
2. Press the mixture into the bottom of the prepared springform pan.
3. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.

3. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream and heavy cream until smooth and well combined.

4. Make the Raspberry Sauce:

1. In a small saucepan, combine the raspberries, sugar, lemon juice, and water.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
3. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
4. Add the slurry to the raspberry mixture and cook for another minute, stirring constantly.
5. Remove from heat and let the sauce cool slightly. Blend the mixture in a blender or food processor until smooth. Strain the sauce through a fine-mesh sieve to remove the seeds.

5. Assemble the Cheesecake:

1. Pour half of the cheesecake filling over the crust in the springform pan.
2. Drizzle half of the raspberry sauce over the filling.
3. Use a knife to swirl the raspberry sauce into the cheesecake filling.
4. Repeat with the remaining cheesecake filling and raspberry sauce.
5. Use a knife to swirl the top layer of raspberry sauce into the cheesecake filling.

6. Bake the Cheesecake:

1. Place the springform pan in a larger baking pan and fill the larger pan with hot water to create a water bath.
2. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

7. Chill and Serve:

1. Remove the cheesecake from the oven and let it cool completely.
2. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
3. Serve the raspberry ripple cheesecake chilled, and enjoy!

Tips:

• For a more pronounced raspberry flavor, you can add more raspberry sauce or swirl it more deeply into the cheesecake filling.
• Garnish the cheesecake with fresh raspberries or whipped cream before serving, if desired.
• Store any leftover cheesecake in the refrigerator for up to 5 days.

This Raspberry Ripple Cheesecake is a beautiful and delicious dessert that’s perfect for any occasion. The combination of creamy cheesecake and sweet-tart raspberry sauce is sure to impress!