Advertisement

Directions:

Prepare the Crust:

Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the Crust:
In a bowl, mix the Maria cookie crumbs (or graham crackers), sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.

Prepare the Cheesecake Filling:

Beat the Cream Cheese:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until combined.

Pour the Filling:
Pour the cheesecake batter over the prepared crust, smoothing the top.

Prepare the Raspberry Sauce:

Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the raspberries break down into a sauce. Strain the mixture through a fine sieve to remove the seeds.

Create the Swirl:
Drop spoonfuls of the raspberry sauce on top of the cheesecake batter. Use a toothpick or knife to swirl the sauce into the batter, creating a beautiful raspberry pattern.

Bake the Cheesecake:

Bake:
Bake the cheesecake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.

Chill:
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.

Serve:

Garnish and Serve:
Slice the Mexican Raspberry Cheesecake into fan-shaped pieces. Garnish with fresh raspberries and a dollop of whipped cream if desired.

Enjoy this stunning and delicious Raspberry Cheesecake Fan Slice with its creamy texture and sweet-tart raspberry swirl! 🍰🍓