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For the Crust:<\/strong><\/p>\n 1 \u00bd cups Maria cookie crumbs (or graham crackers)<\/p>\n 2 tbsp sugar<\/p>\n 1\/2 cup unsalted butter, melted<\/p>\n For the Cheesecake Filling:<\/strong><\/p>\n 24 oz (3 packages) cream cheese, softened<\/p>\n 1 cup granulated sugar<\/p>\n 3 large eggs<\/p>\n 1 tsp vanilla extract<\/p>\n 1\/2 cup sour cream<\/p>\n 1\/4 cup heavy cream<\/p>\n For the Raspberry Sauce:<\/strong><\/p>\n 1 cup fresh or frozen raspberries<\/p>\n 2 tbsp sugar<\/p>\n 1 tsp lemon juice<\/p>\n For Topping:<\/strong><\/p>\n Fresh raspberries for garnish<\/p>\n Whipped cream (optional)<\/p>\n <\/p>\n Preheat the Oven<\/strong>: Make the Crust<\/strong>: Beat the Cream Cheese<\/strong>: Pour the Filling<\/strong>: Make the Raspberry Sauce<\/strong>: Create the Swirl<\/strong>: Bake<\/strong>: Chill<\/strong>: Garnish and Serve<\/strong>: Enjoy this stunning and delicious Raspberry Cheesecake Fan Slice<\/strong> with its creamy texture and sweet-tart raspberry swirl! \ud83c\udf70\ud83c\udf53<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Crust: 1 \u00bd cups Maria cookie crumbs (or graham crackers) 2 tbsp sugar 1\/2 cup unsalted butter, melted For the Cheesecake Filling: 24 oz (3 packages) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1\/2 cup sour cream 1\/4 cup heavy cream For the Raspberry Sauce: […]<\/p>\n","protected":false},"author":1,"featured_media":5706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[4,7],"tags":[],"class_list":["post-5704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5704"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5704\/revisions"}],"predecessor-version":[{"id":5707,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5704\/revisions\/5707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5706"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
Directions:<\/h1>\nPrepare the Crust:<\/strong><\/h4>\n
\nPreheat your oven to 325\u00b0F (160\u00b0C). Grease a 9-inch springform pan.<\/p>\n
\nIn 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.<\/p>\nPrepare the Cheesecake Filling:<\/strong><\/h4>\n
\nIn 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.<\/p>\n
\nPour the cheesecake batter over the prepared crust, smoothing the top.<\/p>\nPrepare the Raspberry Sauce:<\/strong><\/h4>\n
\nIn 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.<\/p>\n
\nDrop 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.<\/p>\nBake the Cheesecake:<\/strong><\/h4>\n
\nBake 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.<\/p>\n
\nOnce the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.<\/p>\nServe:<\/strong><\/h4>\n
\nSlice the Mexican Raspberry Cheesecake<\/strong> into fan-shaped pieces. Garnish with fresh raspberries and a dollop of whipped cream if desired.<\/p>\n