Description
A decadent cheesecake with a sweet and spicy kick, featuring a Maria cookie crust and a vibrant raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Maria cookie crumbs (or finely crushed graham crackers)
- 2 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Fresh raspberries for garnish
- Whipped cream for garnish (optional)
Instructions
- Combine Maria cookie crumbs (or graham crackers) with 2 tablespoons of sugar in a medium bowl and whisk thoroughly.
- Pour melted butter over the crumb mixture, mix until moist and resembling wet sand. Preheat oven to 350°F (175°C). Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, and heavy cream until just combined.
- In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until raspberries break down and thicken into a sauce (5-7 minutes). Let cool slightly.
- Pour two-thirds of the cheesecake filling into the prepared pan. Dollop spoonfuls of raspberry sauce over the filling. Pour remaining filling on top and gently swirl with a knife or skewer.
- Bake in a water bath for 50-60 minutes, or until edges are set and center is slightly jiggly. Turn off oven, crack door, and let cool in oven for 1 hour. Cool completely at room temperature.
- Chill the cheesecake for at least 6 hours or overnight. Remove springform pan sides, garnish with fresh raspberries and optional whipped cream.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- Use a water bath to prevent cracking.
- Adjust spice level by adding a pinch of cayenne pepper if desired.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Spicy Mexican Raspberry Cheesecake