🍰 RASPBERRY SWIRL CHEESECAKE 🍰

"READY TO INDULGE IN THE SWEET TANGO OF RASPBERRIES AND CREAM? THIS CHEESECAKE IS A MUST-TRY!"

🍽️ Ingredients 🍽️
- 1 cup granulated sugar
- 1/3 cup sugar
- 1 cup sour cream
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup raspberry puree, divided
- 4 large eggs
- 1 1/2 cups graham cracker crumbs
- 4 8-ounce blocks cream cheese, room temperature
- 2 tbsp sugar
- 2 tbsp all-purpose flour

For the Topping:
- Whipped cream
- Fresh raspberries
- Powdered sugar for dusting

🧑‍🍳 Directions 🧑‍🍳
1. Start with the crust: Mix graham cracker crumbs with 1/3 cup sugar and melted butter. Press the mixture into the bottom of a 9x13 inch pan and chill in the fridge.
2. For the cheesecake mixture: In a large bowl, beat together the cream cheese and 1 cup granulated sugar until smooth. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing just until incorporated. Gently fold in the flour.
3. Prepare the raspberry swirl: Mix 1/4 cup raspberry puree with 2 tbsp sugar.
4. Assemble: Pour the cheesecake mixture over the chilled crust. Spoon dollops of the raspberry swirl mixture on top and use a toothpick to create marbling effects.
5. Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the pan in the oven and bake for about 35-40 minutes. The center should be slightly wobbly.
6. Cool and chill: Allow the cheesecake to cool to room temperature before refrigerating it for at least 3 hours.
7. For the topping: Just before serving, decorate with whipped cream, fresh raspberries, and a dusting of powdered sugar.

🍎 Nutritional Information 🍎
- Calories: 320 per serving
- Carbohydrates: 28g
- Protein: 6g
- Fat: 20g

💡 Tips and Tricks 💡
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.
- For a deeper raspberry flavor, you can increase the amount of raspberry puree in the swirl.
- If you prefer a crispier crust, pre-bake it for 10 minutes before adding the filling.

⏳ Preparation time 🍰
Preparation time: 20 minutes | Cooking time: 40 minutes | Serving: 12

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