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Raspberry Swirl Cheesecake Recipe

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  • Author: Mariem
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Dessert
  • Cuisine: American

Description

Delight in this stunning Raspberry Swirl Cheesecake! With a creamy vanilla cheesecake filling, vibrant raspberry swirls, and a buttery graham cracker crust, this dessert is as gorgeous as it is delicious. Perfect for special occasions or a show-stopping dessert centerpiece.

Ingredients

Units Scale

For the Crust:

  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) heavy cream

For the Raspberry Swirl:

  • 1 cup (150g) fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

For Garnish:

  • Fresh raspberries
  • Whipped cream

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Make the Raspberry Swirl:
    • In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5 minutes.
    • Strain the sauce through a fine-mesh sieve to remove seeds. Let cool.
  3. Prepare the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and heavy cream until fully combined.
  4. Assemble the Cheesecake:
    • Pour the cheesecake batter over the cooled crust.
    • Drop spoonfuls of the raspberry sauce on top and use a toothpick or skewer to create swirls.
  5. Bake the Cheesecake:
    • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides (water bath).
    • Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  6. Cool and Chill:
    • Remove the cheesecake from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. Garnish and Serve:
    • Top the cheesecake with fresh raspberries and whipped cream. Slice and enjoy!

Notes

  • To prevent cracks, ensure all ingredients are at room temperature and use a water bath.
  • You can substitute raspberries with strawberries or blueberries for a variation.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

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