Introduction

This Raspberry Swirl Cheesecake is a luxurious and creamy dessert that combines a smooth cream cheese filling with vibrant raspberry swirls. Perfect for special occasions or a decadent treat, it offers a delightful balance of sweet and tangy flavors.

Raspberry Swirl Cheesecake Recipe - Recipe Image

Ingredients

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup sugar
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/2 cup raspberry puree (strained to remove seeds)
1 cup heavy cream
2 tbsp powdered sugar
Fresh raspberries and mint leaves for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Prepare the crust by mixing graham cracker crumbs with melted butter and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan and set aside.
Step 3: Make the filling by beating the cream cheese with sugar until smooth. Add sour cream and vanilla extract, mixing well. Add eggs one at a time, mixing just enough to combine. Gently fold in the flour.
Step 4: Assemble the cheesecake by pouring half of the cream cheese mixture over the crust. Spoon half of the raspberry puree on top and use a knife to swirl it into the batter. Repeat with the remaining cheesecake mixture and raspberry puree.
Step 5: Bake for 55 minutes, or until the center is almost set. Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour to finish baking gently.
Step 6: Remove the cheesecake from the oven and cool completely on a wire rack.
Step 7: Prepare the topping by whipping heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the cooled cheesecake.
Step 8: Garnish with fresh raspberries and mint leaves before serving.

Tips & Variations

For a more intense raspberry flavor, fold some fresh chopped raspberries into the puree before swirling.
Use a water bath to bake the cheesecake for an even creamier, crack-free texture.
Substitute the graham cracker crust with crushed digestive biscuits or chocolate cookies for a different base flavor.
Make sure all cream cheese and eggs are at room temperature for a smooth batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To keep the topping fresh, add the whipped cream and garnish just before serving. If you want to freeze it, wrap the uncut cheesecake tightly in plastic wrap and freeze for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the puree?

Yes, you can use frozen raspberries. Thaw them completely, then strain to remove seeds before swirling into the cheesecake batter.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and allowing it to cool slowly inside the turned-off oven helps prevent cracks. Also, avoid overmixing the batter and overbaking, which can cause cracking.

Raspberry Swirl Cheesecake Recipe

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4.6 from 123 reviews

Indulge in this luxurious and creamy Raspberry Swirl Cheesecake, featuring a buttery graham cracker crust, a smooth cream cheese filling swirled with vibrant raspberry puree, and topped with luscious whipped cream and fresh raspberries for an elegant finish.

Author: Lila
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes plus chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup sugar

For the filling:

4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/2 cup raspberry puree (strained to remove seeds)

For the topping:

1 cup heavy cream
2 tbsp powdered sugar
Fresh raspberries and mint leaves for garnish

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cheesecake.
Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Set aside.
Make the filling: Beat the softened cream cheese with sugar until smooth and creamy. Add sour cream and vanilla extract, mixing to combine. Incorporate eggs one at a time, mixing just until blended to avoid overbeating. Gently fold in the all-purpose flour until just combined.
Assemble the cheesecake: Pour half of the cheesecake batter over the prepared crust. Spoon half of the raspberry puree on top and use a knife to swirl it gently into the batter. Repeat this layering with the remaining batter and raspberry puree, creating a beautiful marbled effect.
Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking and to continue gentle cooking.
Cool the cheesecake: Remove the pan from the oven and let the cheesecake cool completely on a wire rack. This ensures it sets properly before adding the topping.
Prepare the topping: Whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy topping.
Finish and serve: Spread the whipped cream evenly over the cooled cheesecake. Garnish with fresh raspberries and mint leaves to add a pop of color and fresh flavor before slicing and serving.

Notes

Make sure cream cheese is softened to room temperature for a smooth batter without lumps.
For the best raspberry puree, use fresh or thawed raspberries and strain to remove seeds for a smooth swirl.
Do not overmix the batter after adding eggs to prevent a dense cheesecake.
Allow the cheesecake to cool slowly in the oven to prevent cracking.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving for optimal texture.

Keywords: Raspberry Swirl Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Raspberry Puree, Easy Cheesecake Recipe, Elegant Dessert