Raspberry Swirl Cheesecake

Ingredients

Fresh raspberries

1 cup, plus extra for garnish

Raspberry preserves

1/2 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Granulated sugar

3/4 cup

Cream cheese

24 ounces, softened

Unsalted butter

1/2 cup, melted

Graham cracker crumbs

1 1/2 cups

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until fully incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust.
3. In a separate mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring there are no lumps.
4. Add the eggs, one at a time, mixing well after each addition until the batter is fully combined.
5. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
6. In a small saucepan, heat the raspberry preserves over low heat until melted and smooth, stirring occasionally.
7. Drop spoonfuls of the melted raspberry preserves onto the cream cheese layer, then use a knife or toothpick to swirl the raspberry preserves into the cream cheese mixture, creating a beautiful marbled effect.
8. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle.
9. Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set and develop its flavors.
11. Before serving, garnish the cheesecake with additional fresh raspberries for an elegant presentation.
12. Slice and serve chilled. Enjoy!