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cheesecake recipe Raspberry Ripple No-Crack Slice
- Total Time: 394 minutes
- Yield: 12–16 slices 1x
- Diet: General
Description
This foolproof raspberry ripple cheesecake delivers a rich, creamy filling swirled with vibrant raspberry preserves on a crisp graham cracker crust. It’s designed for stress-free, no-crack results, making it an impressive and easy dessert for any occasion.
Ingredients
- 8 oz full-fat cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.25 cup raspberry preserves
- 1.5 cups graham cracker crumbs
- 0.25 cup melted unsalted butter
Instructions
- Prepare Crust: Combine graham cracker crumbs and melted butter in a bowl until moist. Press the mixture firmly into the bottom of a 9×13 inch baking pan, ensuring an even layer. Bake at 350F (175C) for 8-10 minutes until it appears lightly golden and smells fragrant. Let cool completely on a wire rack to firm up.
- Make Filling: In a large bowl, beat softened full-fat cream cheese and granulated sugar together with a stand mixer or hand mixer for about 3-4 minutes until the mixture is light and creamy. Mix in the large eggs one at a time, then add the pure vanilla extract, until just combined; do not overmix, as this can introduce too much air and cause cracks later.
- Swirl Raspberry Preserves: Pour the smooth cream cheese filling evenly over the cooled graham cracker crust. Gently dollop the raspberry preserves in several spots over the top of the filling, aiming for even distribution. Use a knife or skewer to create elegant swirls through the preserves, making that classic ripple effect evident.
- Bake Cheesecake: Place the pan in a preheated oven and bake at 325F (160C) until the edges appear set and the center still has a slight jiggle when gently shaken. Turn off the oven, then leave the cheesecake inside with the door slightly ajar for 1 hour; this slow cooling prevents cracking.
- Chill Completely: Carefully remove the pan from the oven and let it cool completely on a wire rack at room temperature. Afterward, refrigerate the cheesecake for at least 4 hours, or ideally overnight, for the best set, texture, and flavor.
Notes
To prevent a lumpy filling, ensure cream cheese is at room temperature. Slow cooling in the oven and then chilling for at least 4 hours helps prevent cracks and ensures the best set. For clean slices, warm your knife under hot water before cutting.
- Prep Time: 30 minutes
- Cook Time: 64 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg