Raspberry Swirl Cheesecake Recipe
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.
- 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
Find it online: https://platedandproud.com/raspberry-swirl-cheesecake-recipe/
