Raspberry Swirl Cheesecake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make Crust Mixture: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- 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.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined, adding moisture and flavor to the batter.
- 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.
- Pour Filling Over Crust: Pour the cheesecake batter over the chilled crust and spread it out evenly.
- 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.
- Create Swirls: Use a toothpick or knife to carefully swirl the raspberry puree through the cheesecake batter, creating a marbled effect.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/raspberry-swirl-cheesecake-recipe/
