Heavenly Raspberry Marble Cheesecake
A delightful dessert that combines creamy cheesecake with fresh raspberries, perfect for special occasions or a sweet treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional) Use more for a stronger flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
Filling
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla, mixing well.
- Add the eggs one at a time, beating well after each addition.
- Pour half of the cream cheese mixture over the crust.
- Swirl in half of the raspberry puree (if using).
- Spread the remaining cream cheese mixture on top and swirl in the remaining raspberry puree.
Baking
- Bake for 55-60 minutes or until the center is set.
- Allow it to cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled. Slice and garnish with fresh raspberries or whipped cream. Store leftovers in the refrigerator for 3-5 days or freeze for up to 2 months.