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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/raspberry-swirl-cheesecake-recipe/