Raspberry Swirl Cheesecake (2 Hrs, 5 Mins + Chill Time) Recipe (2024)

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UnitsScale

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour

For the raspberry swirl:

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

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1. Prepare the crust (20 minutes): Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the raspberry swirl (10 minutes): In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture begins to simmer. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
3. Prepare the cheesecake filling (15 minutes): In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and flour until just combined.
4. Assemble the cheesecake (5 minutes): Pour half of the cheesecake filling over the cooled crust. Spoon half of the raspberry sauce over the filling in small dollops. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake batter. Repeat with the remaining cheesecake filling and raspberry sauce.
5. Bake the cheesecake (60-70 minutes): Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
6. Chill the cheesecake (4 hours or overnight): Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve (5 minutes): Before serving, release the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy this beautiful and delicious cheesecake with raspberry swirl!

For a smooth and creamy texture, ensure all ingredients are at room temperature before mixing. To prevent cracks, avoid overmixing the batter and bake the cheesecake with a water bath.

This cheesecake can be made a day in advance and stored in the refrigerator, making it a convenient dessert for entertaining.

Serve it with a dollop of whipped cream or extra raspberry sauce for an extra touch of indulgence.

Enjoy this delightful cheesecake and watch it become a favorite at your table!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.