Print

Raspberry Swirl Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Swirl Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and elegant swirls of sweet-tart raspberry sauce. Perfect for celebrations and special occasions, it delivers a beautiful balance of flavor and texture in every slice.

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes and allow it to cool completely.
  4. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries break down.
  5. Strain the raspberry mixture through a fine-mesh sieve and allow the sauce to cool.
  6. Beat the cream cheese until smooth in a large bowl.
  7. Add the sugar and mix until fully combined.
  8. Add the eggs one at a time, mixing on low speed after each addition.
  9. Stir in the sour cream and vanilla extract until smooth.
  10. Pour the cheesecake filling over the cooled crust.
  11. Spoon dollops of raspberry sauce over the filling.
  12. Use a knife or skewer to gently swirl the raspberry sauce into the batter.
  13. Place the springform pan into a larger roasting pan and add hot water to create a water bath.
  14. Bake for 55 to 65 minutes until the edges are set and the center is slightly jiggly.
  15. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  16. Remove from the oven, cool completely, and refrigerate for at least 6 hours or overnight before serving.

Notes

  • Frozen raspberries work just as well as fresh raspberries.
  • Straining the raspberry sauce creates a smoother swirl and presentation.
  • A water bath helps prevent cracks and ensures even baking.
  • For extra flavor, add lemon zest to the cheesecake filling.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze whole or sliced cheesecake for up to 3 months.

Nutrition

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