Raspberry Swirl Cheesecake Recipe

Introduction

This Raspberry Swirl Cheesecake combines a creamy, smooth filling with a vibrant raspberry swirl that adds a burst of fruity flavor. With a crunchy graham cracker crust and a luscious texture, it’s a delightful dessert perfect for any occasion.

Ingredients

• 16 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, thawed and drained)
• 2 tablespoons sugar (for raspberry puree)
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Crush the graham crackers into fine crumbs using a food processor. Mix the crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Step 2: In a small saucepan, cook the raspberries with 2 tablespoons of sugar over medium heat until they break down. Strain the mixture through a fine mesh sieve to remove seeds, then let the puree cool.
3. Step 3: Beat the cream cheese until smooth. Add 1 cup sugar and mix until well combined. Add sour cream, vanilla extract, and eggs one at a time, mixing gently after each addition.
4. Step 4: Pour half the cheesecake batter over the cooled crust. Spoon half the raspberry puree over the batter in dollops, then swirl gently with a toothpick. Repeat with the remaining batter and raspberry puree.
5. Step 5: Place the springform pan in a water bath by wrapping the bottom in foil to prevent leaks. Bake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
6. Step 6: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but be sure to thaw and drain them well to avoid excess liquid in the puree.
• For a richer crust, add a pinch of cinnamon or a tablespoon of finely chopped nuts to the graham cracker crumbs.
• If you want a more pronounced raspberry flavor, swirl in an extra 1/4 cup of puree before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature or warm each slice gently in the microwave for 10-15 seconds. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before making the puree to prevent the cheesecake from becoming watery.

Why is a water bath needed for baking the cheesecake?

The water bath helps distribute heat evenly and prevents the cheesecake from cracking by maintaining moisture during baking.

Raspberry Swirl Cheesecake Recipe

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★★★★★

4.6 from 92 reviews

This Raspberry Swirl Cheesecake features a creamy, smooth cream cheese base with vibrant raspberry puree swirled throughout. A buttery graham cracker crust adds a perfect crunchy contrast to the silky cheesecake. Baked in a water bath to ensure a moist and delicate texture, this dessert is ideal for special occasions or any time you crave a luscious, fruity cheesecake treat.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Raspberry Puree

• 1 cup fresh raspberries (or frozen, thawed and drained)
• 2 tablespoons sugar

Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Prepare crust: Preheat your oven to 325°F (163°C). Crush the graham crackers into fine crumbs using a food processor. Combine the crumbs with melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
2. Make raspberry puree: In a small saucepan, combine the raspberries with 2 tablespoons of sugar and cook over medium heat until the raspberries break down and release their juices. Push the mixture through a fine mesh sieve to remove seeds, creating a smooth puree. Let the puree cool completely before using.
3. Mix cheesecake batter: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue to mix until fully incorporated. Add the sour cream and vanilla extract, mixing gently. Then add the eggs one at a time, mixing gently after each to avoid overbeating.
4. Layer and swirl: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the cooled raspberry puree over the batter in dollops. Using a toothpick or skewer, create swirls by gently dragging through the puree and batter. Repeat the process with the remaining batter and raspberry puree to create a decorative swirl effect on top.
5. Bake in water bath: Wrap the bottom of the springform pan with foil to prevent leaks and place it in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center still jiggles slightly when moved.
6. Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and enhance the flavor and texture before serving.

Notes

• Using a water bath ensures gentle and even baking, which prevents cracking and fluffy texture.
• Softened cream cheese at room temperature blends more smoothly into the batter, avoiding lumps.
• Chilling the cheesecake overnight gives it the best texture and flavor.
• Fresh raspberries are ideal, but if using frozen, make sure to thaw and drain them well to avoid excess moisture.
• Wrap the springform pan bottom tightly with foil to prevent water from leaking into the batter during baking.

Keywords: Raspberry Swirl Cheesecake, Cheesecake recipe, Raspberry cheesecake, Baked cheesecake, Dessert, Cream cheese dessert