This Raspberry Swirl Cheesecake is a creamy delight, with a bright and tangy raspberry swirl that looks beautiful in every slice. The graham cracker crust adds a nice crunch!
Whenever I make this cheesecake, my family can’t get enough of it. The colors are so pretty that it feels like art! Plus, it’s great for any celebration—or just because! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy base for the cheesecake. If you’re looking for a gluten-free option, try using almond flour or gluten-free cookie crumbs instead.
Cream Cheese: The star of any cheesecake! Using full-fat cream cheese gives you the best flavor and texture. If you want a lighter version, you can use a reduced-fat cream cheese, but the texture may be a bit different.
Sour Cream: This adds creaminess and a nice tang. You can substitute it with Greek yogurt for a similar texture and flavor. It’s a great way to sneak in some protein, too!
Fresh Raspberries: Fresh ones will give a beautiful look and taste. If they’re out of season, frozen raspberries work well but thaw and drain them to avoid excess moisture.
How Do You Get the Perfect Swirl?
The raspberry swirl is what makes this cheesecake so special! To create that beautiful marbled look, follow these steps:
- After pouring half the filling into the crust, drop spoonfuls of raspberry puree evenly across the surface.
- Use a butter knife or toothpick to gently swirl the puree through the filling. Don’t overdo it—just a few gentle strokes will create lovely patterns!
- If you prefer a stronger raspberry flavor, add a little more puree on top before baking.
Remember, less is more when creating the swirl. Enjoy your beautiful dessert with family and friends!
Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish:
- Fresh raspberries (about 1/2 cup)
How Much Time Will You Need?
This Raspberry Swirl Cheesecake will take around 20 minutes of prep time, with an additional 50-60 minutes for baking. Afterward, you’ll need to let it cool for an hour in the oven, followed by at least 4 hours of chilling in the fridge. All in all, it’s about 6 hours total (but trust me, it’s worth the wait!)
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this crumb mixture evenly into the bottom of a 9-inch springform pan to form your crust. Bake for 8-10 minutes or until it’s set and smells wonderful. Once baked, take it out and let it cool while you prepare the filling.
2. Making the Raspberry Puree:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). After it’s cooked, pour it through a fine mesh sieve to remove the seeds, and let the puree cool.
3. Mixing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth. Add in the sugar and vanilla extract, and blend well together. Then, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the sour cream and heavy cream until everything is well combined and smooth.
4. Assembling the Cheesecake:
Now it’s time to build your cheesecake! Pour half of the cheesecake filling onto your cooled crust and smooth the top. Next, drop spoonfuls of the cooled raspberry puree over this filling. Then, drizzle the remaining cheesecake filling on top. You’ll have a lovely layered look!
5. Creating the Raspberry Swirl:
Here comes the fun part! Using a butter knife or toothpick, gently swirl the raspberry puree into the cheesecake batter. This will create beautiful marbled patterns—don’t swirl too much or you might mix it all together!
6. Baking the Cheesecake:
Place your springform pan onto a baking sheet (to catch any drips) and bake in the preheated oven for about 50-60 minutes. You want the edges be set and the center to jiggle just a bit.
7. Cooling and Chilling:
After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. After that, remove it from the oven and refrigerate for at least 4 hours, but overnight is even better for setting up!
8. Serving your Cheesecake:
Once chilled, remove the sides of the springform pan. Garnish the top with fresh raspberries for that eye-catching look. Slice it up and enjoy the creamy, dreamy flavors of your homemade Raspberry Swirl Cheesecake!
This delightful cheesecake not only tastes amazing but also looks gorgeous and is perfect for any occasion. Enjoy every bite!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and creaminess of the cheesecake. For the best results, try to stick to full-fat cream cheese for that rich and smooth consistency.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze the cheesecake by wrapping it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. Just thaw it in the fridge overnight before serving!
Can I Substitute Other Fruits for the Raspberry Swirl?
Absolutely! Feel free to substitute with other berries like blueberries, strawberries, or blackberries. You can follow the same puree method—just adjust the sugar based on the sweetness of the fruit!
What Should I Do If My Cheesecake Cracks While Baking?
Cracks sometimes happen, but you can cover them up! If your cheesecake cracks, consider adding a dollop of whipped cream or a fresh fruit topping to disguise it. To prevent cracking next time, make sure to bake the cheesecake in a water bath, and avoid overmixing the batter.
