Marbled Raspberry Cheesecake

Steps

1. 1

   Preheat your oven to 325°F (160 °C) (160°C (325 °F)). Prepare a springform pan by lining the bottom with parchment paper and greasing the sides.

2. 2

   In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand.

3. 3

   Press the graham cracker mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and set. Remove from the oven and let cool.

   Start 8-minute timer
4. 4

   In a small saucepan over medium heat, combine the fresh raspberries, lime juice, and 2 tablespoons of sugar. Cook, mashing the berries, until the mixture reduces and thickens into a syrupy consistency.

5. 5

   Strain the raspberry reduction through a fine-mesh sieve to remove seeds, then set aside to cool completely.

6. 6

   In a large bowl or stand mixer, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, ensuring there are no lumps.

7. 7

   Add the sour cream and vanilla extract, mixing until fully incorporated.

8. 8

   Add the eggs one at a time, mixing on low speed just until combined. Do not overmix the batter once the eggs are added.

9. 9

   Pour the cheesecake batter over the cooled graham cracker crust.

10. 10

    Dollop spoonfuls of the cooled raspberry reduction over the top of the batter.

11. 11

    Use a skewer or a thin knife to gently swirl the raspberry reduction into the batter to create a marbled pattern.

12. 12

    Bake the cheesecake until the edges are set but the center still has a slight jiggle, approximately 50-60 minutes.

    Start 50-minute timer
13. 13

    Turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour to prevent cracking.

14. 14

    Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

    Start 4-hour timer