Brown Sugar Raspberry Swirl Cheesecake
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Brown Sugar Raspberry Swirl Cheesecake
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the cheesecake batter:
- cream cheese softened, 3 packages (8 oz each
- 1 1/2 cups sour cream full fat
- 5 egg large whole plus 3 yolks
- 1 1/2 cups brown sugar
- 3 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
For the raspberry swirl:
- raspberries 12 oz bag
- 1 1/4 cups sugar
For the Chocolate Animal Cracker Crust:
- 2 cups chocolate animal crackers pulsed into crumbs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter melted
Instructions
For the raspberries:
- In a small saucepan combine sugar and raspberries. Over medium-high heat, bring mixture to a steady boil and cook for 4-5 minutes, stirring almost constantly, until slightly thickened. Strain the mixture through a small sieve and into a clean bowl. Cool to room temperature.
For the crust:
- In the body of a blender combine animal crackers, salt, and sugar. pulse until the crackers have been completely smashed to crumbs. Add melted butter; stir well to combine. Press down into a 9-inch springform pan; set aside.
For the batter and assembly:
- Preheat oven to 375 degrees (F).
- Beat cream cheese and sour cream in a blender or food processor until smooth. Add eggs, egg yolks, and brown sugar, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
- Pour filling into crust, and spread evenly. Dollop raspberry filling on top, and swirl gently with a knife.
- Wrap the bottom of the pan WELL in aluminum foil. Place pan in a large, deep dish, then fill the dish half way with HOT water from a kettle. This is your water bath. NO CRACKS :)
- Place pan in the oven and cook cheesecake for 1 hour and 20 minutes. Turn oven off and let the cheesecake sit for 30-35 minutes inside the oven. The cheesecake should be still slightly wiggly just in the center. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, top with a dollop of whipped cream and enjoy!
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