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(3)Mash them with a spoon or spatula – it will be watery. (2)Combine the raspberries, sugar, and lemon juice in a small saucepan. You can also cut up the cream cheese to soften faster and submerge the eggs (in the shell) in a bowl of warm tap water until no longer cool to the touch. Cover and let it sit on the counter for an hour or so. Make sure they are at room temperature. (1)Place the cream cheese and sour cream in a large bowl and the eggs in a separate one. If you are not particular about that, go ahead and omit this.Īlways practice Mise en place (a French term meaning "everything in its place") by getting your ingredients and tools ready before starting. Without the starch, the texture is very creamy. Cornstarch or Flour: Its addition makes the cheesecake more firm and makes cutting easier.You can also use heavy cream for a very creamy texture. It is added to soften the dense texture of cream cheese. Sour cream: Plain, full-fat Greek yogurt is a good substitute, tangy like sour cream.Cream cheese: You need a pound or 2 (8-ounce) rectangular blocks of full-fat cream cheese.Graham Crackers: To substitute, use any crunchy cookie like Biscoff, vanilla wafers, Oreo, or digestive cookies.You can also use store-bought jam as an alternative. Blueberries, strawberries, or other types of berries will work, too. Raspberries: Use fresh or frozen raspberries.
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What you’ll need Ingredient notes and substitutions Use your favorite store-bought jam instead of making it from scratch.You can choose your cookie for the crust.These are cheesecake goodness in small portions, decadent but not too sweet. Smooth and creamy cheesecake bars layered over a crisp graham crust and topped with raspberry sauce. Jump to Recipe Jump to Video Print Recipe