• Chef Teddy Raspberry Swirl Cheesecake

    1 vote
    Chef Teddy Raspberry Swirl Cheesecake
    Prep: 45 min Cook: 60 min Servings: 12
    by Teddy Hedrington
    16 recipes


    • 1/12 Cups graham crackers crumbs
    • 1/4 cup granulated sugar
    • 1/3 cup butter melted
    • 1 tsp corn starch
    • Filling.
    • 16 ounces cream cheese at room temperature
    • 3/4 cup of granulated sugar
    • 1/2 cup sour cream
    • 4 large eggs
    • 2 tsp vanilla extract
    • 1 tsp lemon juice
    • 1/4 cup raspberry sauce


    1. in a bowl combine the graham crackers, sugar, butter.
    2. Grease 9 inch spring form pan and press onto the bottom of spring form pan.Mix the sugar and the corn starch together, in a mixing
    3. bowl add cream cheese sugar corn starch mix,on medium speed
    4. mix until smooth, add the sour cream, eggs, one at a time, mix on low speed add vanilla, lime juice until smooth.Wrap foil paper
    5. around the outside of the pan to protect water from entering the
    6. cake, pour the mixture into the spring form pan,add raspberry sauce to squeeze bottle and make circles,and use a tooth pick, bake in a water bath
    7. at 325 F for about one hour until the center is set, remove from water
    8. bath onto a wire rack for 20 minutes, carefully using a paring knife
    9. around the edge of the pan to loosen up, let sit for an hour. Refrigerate over night. cover with plastic wrap until ready to serve.

    Similar Recipes

    Leave a review or comment