Roasted Raspberry & Chipotle Cheesecake with Lemon Glaze
This non-traditional roasted raspberry chipotle cheesecake is creamy and sweet with just a hint of spice.
Print
Pin
Servings: 8 servings
Equipment
- 9-inch springform pan
Ingredients
- For the crust:
- 6 Tbsp unsalted butter
- 1/2 cups graham cracker crumbs
- 2 Tbsp sugar
- Pinch fine salt
- For the filling:
- 12 oz cream cheese, softened
- 4 oz 1/2 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup roasted raspberry chipotle sauce (I used Fischer & Wieser brand from my grocery store)
- For the glaze:
- 1/4 cup powdered sugar
- 1 Tbsp Lemon zest
- 1 Tbsp lemon juice
Instructions
- Mix crust ingredients together and press evenly into the bottom of a 9-inch spring-form pan. Refrigerate while preparing the filling.
- In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
- Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake (in a pretty design if you’d like.)
- Bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
- Mix glaze ingredients together, and spread on top of the cheesecake once cooled.
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!