Indulge in this creamy and tangy Raspberry Ripple Cheesecake Slice, layered with luscious raspberry jam and fresh raspberries. It’s a visually stunning dessert that’s as delicious as it is beautiful, perfect for special occasions or just because!
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup raspberries, fresh or frozen
3 tablespoons raspberry jam
Whipped cream, for garnish
Additional raspberries, for garnish
Lemon peel twists, for garnish
Instructions:
Prepare Base: Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press this mixture into the bottom of a 9-inch springform pan and chill for 20 minutes.
Cream Cheese Filling: In a bowl, beat the cream cheese with 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract. Fold in sour cream.
Layering: Pour half of the filling over the chilled crust. Dollop and swirl half of the raspberry jam over it. Repeat with the remaining filling and jam. Top with raspberries.
Bake: Bake for 45-55 minutes or until the edges are set but the center is still slightly jiggly.
Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
Garnish and Serve: Garnish with whipped cream, additional raspberries, and lemon peel twists before serving.
This Raspberry Ripple Cheesecake Slice offers a perfect balance of creamy and fruity flavors that are sure to delight your taste buds!
Prep Time: 20 minutes | Cook Time: 55 minutes | Chill Time: 4 hours | Total Time: 5 hours 15 minutes | Servings: 10 | Calories: 420 kcal per serving
