In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
1 1/2 cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons granulated sugar
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
24 ounces cream cheese, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain the raspberry mixture to remove seeds, if desired.
1 cup fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry swirl over the filling and gently swirl with a knife or skewer to create a marbled effect.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours, or preferably overnight.
Remove the cheesecake from the springform pan and slice. Enjoy your delicious Baked Raspberry Cheesecake Recipe!
