Raspberry Swirl Cheesecake Recipe

Introduction

This Raspberry Swirl Cheesecake offers a creamy, velvety texture with a bright, fruity twist. The marbled raspberry puree adds a beautiful color and fresh flavor that makes this dessert a perfect treat for any occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (8 oz) block cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• ¼ cup raspberry puree
• ½ cup raspberry puree (for swirl)
• 2 tbsp sugar (for swirl)
• Whipped cream (for topping)
• Fresh raspberries (for topping)
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat oven to 325°F (163°C).
2. Step 2: Combine graham cracker crumbs, ⅓ cup granulated sugar, and melted butter in a bowl.
3. Step 3: Press the mixture evenly into the bottom of a 9×13 inch pan and chill in the refrigerator.
4. Step 4: In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
5. Step 5: Add sour cream and vanilla extract; mix until combined.
6. Step 6: Beat in eggs one at a time, then gently fold in flour and ¼ cup raspberry puree.
7. Step 7: Pour the cheesecake mixture over the chilled crust.
8. Step 8: In a small bowl, mix ½ cup raspberry puree with 2 tbsp sugar.
9. Step 9: Dollop the raspberry swirl mixture on top of the cheesecake batter.
10. Step 10: Use a toothpick or knife to create swirls in the batter for a marbled effect.
11. Step 11: Bake for 35–40 minutes until the center is almost set but still slightly jiggly.
12. Step 12: Let the cheesecake cool at room temperature, then refrigerate for at least 3 hours or overnight.
13. Step 13: Before serving, top with whipped cream, fresh raspberries, and a dusting of powdered sugar.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cheesecake batter.
• Use frozen raspberries to make the puree if fresh ones are not in season; just thaw and strain the seeds if desired.
• To avoid cracks, bake the cheesecake in a water bath.
• You can substitute the graham cracker crust with a digestive biscuit crust if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for about 15 minutes, though cheesecake is typically best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake benefits from resting overnight in the fridge to fully set and allow flavors to meld.

How do I make raspberry puree?

Blend fresh or thawed raspberries in a food processor until smooth, then strain through a fine sieve to remove the seeds if you want a smoother texture.

Raspberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 581 reviews

This luscious Raspberry Swirl Cheesecake combines a buttery graham cracker crust with a creamy, smooth vanilla cheesecake infused with fresh raspberry puree and beautifully swirled for a stunning presentation. Topped with whipped cream, fresh raspberries, and a dusting of powdered sugar, it’s a perfect dessert for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 60 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

Cheesecake Filling

• 1 (8 oz) block cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• ¼ cup raspberry puree

Raspberry Swirl

• ½ cup raspberry puree
• 2 tbsp sugar

Toppings

• Whipped cream
• Fresh raspberries
• Powdered sugar (for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
2. Make Crust Mixture: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Form the Crust: Press this mixture evenly into the bottom of a 9×13 inch pan, creating a uniform crust layer. Chill it in the refrigerator to set while preparing the filling.
4. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
5. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined, adding moisture and flavor to the batter.
6. Incorporate Eggs and Flour: Beat in the eggs one at a time, mixing well after each addition, then gently fold in the all-purpose flour and ¼ cup raspberry puree to evenly distribute the fruit flavor.
7. Pour Filling Over Crust: Pour the cheesecake batter over the chilled crust and spread it out evenly.
8. Add Raspberry Swirl: Mix the remaining ½ cup raspberry puree with 2 tbsp sugar, then dollop this mixture on top of the batter in small spoonfuls.
9. Create Swirls: Use a toothpick or knife to carefully swirl the raspberry puree through the cheesecake batter, creating a marbled effect.
10. Bake the Cheesecake: Place the pan in the preheated oven and bake for 35–40 minutes until the cheesecake center is almost set but still slightly jiggly.
11. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set and develop flavor.
12. Serve: Before serving, top the cheesecake with whipped cream, fresh raspberries, and a light dusting of powdered sugar for an elegant finish.

Notes

• Room temperature cream cheese ensures a smoother filling without lumps.
• Chilling the crust before adding the filling helps it set and prevents sogginess.
• Do not overbake the cheesecake; it should still have a slight wobble in the center when done.
• Use fresh raspberries for best flavor and texture.
• Allow the cheesecake to chill thoroughly for the cleanest slices.

Keywords: raspberry cheesecake, raspberry swirl cheesecake, creamy cheesecake, graham cracker crust, berry dessert, baked cheesecake