How To Make Gluten-Free Raspberry Cheesecake Recipe
Rich and creamy cheesecake with a tangy raspberry swirl. Perfectly gluten-free!
Serves:
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup raspberry preserves
Instructions
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Preheat oven to 350°F.
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In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into a 9-inch springform pan.
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In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in eggs and vanilla. Pour mixture into crust.
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In a small bowl, stir raspberry preserves until smooth. Drop spoonfuls of raspberry preserves onto cheesecake mixture and swirl with a knife.
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Bake for 45 minutes, or until the cheesecake is set and slightly golden. Allow to cool completely before slicing and serving.
Nutrition
- Calories : 794kcal
- Total Fat : 57g
- Saturated Fat : 33g
- Cholesterol : 241mg
- Sodium : 871mg
- Total Carbohydrates : 63g
- Dietary Fiber : 1g
- Sugar : 46g
- Protein : 9g
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