This Raspberry Swirl Cheesecake is creamy and fruity all in one bite! The sweet, tangy raspberry sauce makes lovely swirls in the smooth cheesecake for a beautiful treat.
Making this cheesecake is easy and fun—just blend, pour, and swirl! I can’t resist sneaking a slice right out of the fridge. Who can blame me for loving that tasty combination? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crispy base of the cheesecake. You can use crushed digestive biscuits or vanilla wafer crumbs if you don’t have graham crackers. I personally love using homemade cookie crumbs for an added touch of flavor!
Cream Cheese: Full-fat cream cheese gives the creamiest texture. If you’re looking for lighter options, Neufchâtel cheese works well too. Just know the texture will be a bit softer. I suggest letting it come to room temperature before using—it blends easier!
Sour Cream: This adds creaminess and a slight tang to the filling. You can swap it out with Greek yogurt for a lower-fat version with a similar taste. It’s a favorite substitution of mine; it works perfectly!
Fresh or Frozen Raspberries: Fresh raspberries are ideal for flavor and color, but frozen works in a pinch. Just thaw and drain excess juice. I love using frozen ones when out of season—they’re usually just as flavorful!
How Do You Make Sure Your Cheesecake Doesn’t Crack?
Cracking is a common issue with cheesecakes, but there are a few easy ways to prevent it:
- **Water Bath Method**: Bake the cheesecake in a water bath to provide moisture and help regulate temperature. Wrap your springform pan in foil to prevent leaks.
- **Don’t Overmix**: Once you add the eggs, mix just until combined. Overmixing adds air that causes cracking during baking.
- **Slow Cooling**: After baking, let the cheesecake cool in the oven with the door slightly open. This gradual cooling helps avoid sudden temperature changes that lead to cracks.
By following these tips, you should have a beautifully smooth cheesecake with that lovely raspberry swirl intact!
Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
How Much Time Will You Need?
This delicious Raspberry Swirl Cheesecake will take about 20 minutes for prep and around 1 hour to bake. After that, you’ll need to chill it for at least 4 hours, but overnight is best for flavor and texture. Overall, a little patience pays off with this dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake it in the preheated oven for about 10 minutes, then let it cool completely.
2. Make the Raspberry Puree:
While the crust is cooling, you can make the raspberry swirl! In a blender or food processor, combine the raspberries, sugar, and lemon juice. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds. Set it aside for later.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until well combined. Then, add the eggs one at a time, mixing after each addition. Finally, blend in the sour cream until the filling is completely smooth.
4. Assemble the Cheesecake:
Pour half of the cream cheese filling over the cooled crust. Dollop half of the raspberry puree over the filling and use a knife or skewer to gently swirl it into the mixture. Then, pour the remaining cream cheese filling over the top, followed by the rest of the raspberry puree, and swirl again to create that beautiful raspberry pattern.
5. Bake:
Place your springform pan on a baking sheet (this makes it easier to move in and out of the oven) and bake in the preheated oven for 50-60 minutes. When it’s done, the edges should be set, but the center will still have a slight jiggle. Turn off the oven and let the cheesecake cool inside for about 1 hour with the door slightly ajar to prevent cracks.
6. Chill:
After cooling, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, but overnight is best so it can fully set and the flavors can meld beautifully.
7. Serve:
Once chilled, run a knife around the edge of the springform pan to loosen the cheesecake, then carefully release the sides. Garnish with fresh raspberries on top. Now it’s ready to slice and enjoy your stunning Raspberry Swirl Cheesecake!
Enjoy every delicious bite of this beautifully swirled dessert!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can easily substitute with crushed Oreo cookies, vanilla wafers, or even a gluten-free cookie option for a delicious twist!
How Can I Make This Cheesecake Sugar-Free?
You can substitute the granulated sugar with your favorite sugar substitute, like erythritol or stevia. Just make sure to check the conversion ratio on the package, as some substitutes are sweeter than sugar!
Can I Use Other Fruits for the Swirl?
Yes! Strawberries, blueberries, or even peaches would work wonderfully as a swirl in place of raspberries. Just make sure to adjust the sugar according to the sweetness of the fruit you choose.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and foil; they can last for about 2 months. Just thaw in the fridge overnight before enjoying!
