Raspberry Swirl Basque Cheesecake
Welcome to the easiest, most impressive dessert you'll ever make: Raspberry Swirl Basque Cheesecake! This Raspberry Swirl Basque Cheesecake is not your average cheesecake; it's rustic, deeply flavorful, and utterly delicious. Get ready to fall in love with the slightly burnt top, the creamy interior, and the beautiful swirls of sweet and tangy raspberry jam.
Ingredients
- 2 pounds cream cheese softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup raspberry jam
Instructions
- Preheat your oven to 400°F (200°C). Place the oven rack in the middle of the oven. Line a 9-inch springform pan with parchment paper, ensuring it goes up and over the sides.
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Crack eggs one at a time into the bowl, mixing after each until just combined. Mix until smooth.
- Pour in heavy cream and vanilla extract. Gently stir until well combined.
- Sprinkle all-purpose flour over wet ingredients. Gently fold in with a spatula until just mixed.
- Spoon dollops of raspberry jam over the batter in the pan. Swirl gently with a knife or toothpick.
- Bake in the preheated oven for 50-60 minutes, until the top is deeply golden brown and the center is slightly jiggly.
- Cool completely in the pan on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Remove cheesecake from pan, peel away parchment paper, slice and serve.