Mexican Raspberry Cheesecake
This Mexican Raspberry Cheesecake recipe is a memory in the making. It's easier than you think, and the result? Pure, unadulterated magic.
Equipment
- 9-inch springform pan
- Food processor (optional)
- Large roasting pan
Ingredients
Crust
- 1.5 cups Maria cookies finely crushed
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 3 (8 ounce) packages cream cheese softened
- 1.75 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract pure
- 0.5 cup sour cream
- 0.25 cup milk whole milk
- 1 tsp lime zest
- 1 pinch salt
Raspberry Swirl
- 1 (12 ounce) package frozen raspberries thawed and pureed
- 2 tbsp granulated sugar
- 1 tbsp lime juice freshly squeezed
Instructions
- Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter; press into a 9-inch springform pan. Bake 8-10 minutes, or until lightly golden. Cool completely.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time. Stir in vanilla, sour cream, milk, lime zest, and salt. Do not overmix.
- Whisk together raspberry puree, 2 tablespoons sugar, and lime juice.
- Pour half the cheesecake batter into the crust. Spoon raspberry mixture over batter, swirling. Pour remaining batter over raspberry swirl; gently swirl with a knife. Place springform pan in a larger roasting pan; pour hot water halfway up the sides. Bake 50-60 minutes, or until set around the edges and the center is slightly jiggly. Turn off oven; leave in oven with door ajar for 1 hour.
- Cool completely before refrigerating for at least 4 hours.
- Remove sides of springform pan. Serve chilled.
Notes
Crust: Graham crackers or digestive biscuits are great substitutes for Maria cookies. Filling: A dash of cinnamon or a pinch of cardamom would complement the lime and raspberry beautifully. Swirl: Try a different berry, like blueberries or strawberries, for a unique twist. A chocolate swirl would be decadent! Topping: Fresh raspberries, whipped cream, or a drizzle of chocolate sauce would make a stunning presentation.