A creamy cheesecake with a graham cracker crust and a raspberry swirl.
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Ingredients
For the Crust
graham cracker crumbs1 1/2cups
granulated sugar1/4cup
unsalted butter, melted1/2cup
For the Cheesecake
cream cheese, softened32oz- granulated sugar1cup
vanilla extract1tsp
large eggs4piece
sour cream1/2cup
heavy cream1/2cup
For the Raspberry Swirl
fresh raspberries1cup- granulated sugar2tbsp
lemon juice1tsp
Nutrition (per serving)
Calories
317.0kcal (15.85%)
Protein
3.5g (7.08%)
Carbs
32.7g (11.89%)
Sugars
22.3g (44.58%)
Healthy Fat
7.5g
Unhealthy Fat
11.1g
% Daily Value based on a 2000 calorie diet
How to make Raspberry Swirl Cheesecake
Prepare the Crust
- Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- Step 2
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Step 3
Press the mixture into the bottom of the prepared pan to form the crust.
- Step 4
Bake for 10 minutes, then set aside to cool.
Make the Raspberry Swirl
- Step 1
In a blender or food processor, puree the raspberries with the sugar and lemon juice.
- Step 2
Strain through a fine-mesh sieve to remove seeds. Set the raspberry sauce aside.
Prepare the Cheesecake Filling
- Step 1
In a large bowl, beat the cream cheese until smooth.
- Step 2
Gradually add the sugar and vanilla extract, beating until creamy.
- Step 3
Add the eggs one at a time, beating well after each addition.
- Step 4
Mix in the sour cream and heavy cream until just combined.
Assemble and Bake the Cheesecake
- Step 1
Pour half of the cheesecake batter over the cooled crust.
- Step 2
Spoon half of the raspberry sauce over the batter.
- Step 3
Swirl the sauce into the batter using a knife or skewer.
- Step 4
Repeat with the remaining batter and raspberry sauce.
- Step 5
Place the springform pan in a large roasting pan.
- Step 6
Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Step 7
Bake for 55-60 minutes, or until the center is set and the top is lightly browned.
- Step 8
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Cool and Serve
- Step 1
Remove the cheesecake from the water bath and let it cool to room temperature.
- Step 2
Refrigerate for at least 4 hours or overnight before serving.
- Step 3
Remove the cheesecake from the springform pan and slice to serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
317.0kcal (15.85%)
Protein
3.5g (7.08%)
Carbs
32.7g (11.89%)
Sugars
22.3g (44.58%)
Healthy Fat
7.5g
Unhealthy Fat
11.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cream cheese is fully softened to avoid lumps in the batter.
Use a water bath to prevent cracks in the cheesecake.
FAQS
How do I store leftover raspberry swirl cheesecake?
To store leftover raspberry swirl cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days. For longer storage, you can freeze slices in an airtight container for up to 3 months.
Can I make raspberry swirl cheesecake gluten-free?
Yes, you can make raspberry swirl cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. Additionally, ensure that all other ingredients, such as the cream cheese and sour cream, are labeled gluten-free.
What can I substitute for heavy cream in raspberry swirl cheesecake?
If you need a substitute for heavy cream in raspberry swirl cheesecake, you can use full-fat coconut milk or a mixture of milk and butter (1 cup of milk plus 1/3 cup of melted butter) to achieve a similar richness.
What desserts pair well with raspberry swirl cheesecake?
Raspberry swirl cheesecake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate sauce. You can also serve it alongside a scoop of vanilla ice cream for a delightful contrast.
How can I tell when my raspberry swirl cheesecake is done baking?
Your raspberry swirl cheesecake is done baking when the center is set and the top is lightly browned. It should have a slight jiggle in the center, which will firm up as it cools. Remember to let it cool in the oven with the door ajar for the best texture.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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