Name: Raspberry Swirl Cheesecake: Luxurious & Creamy Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 1/4 cup sugar; 4 (8 oz) packages cream cheese, softened; 1 1/4 cups sugar; 1/2 cup sour cream; 2 tsp vanilla extract; 4 large eggs; 2 tbsp all-purpose flour; 1/2 cup raspberry puree (strained to remove seeds); 1 cup heavy cream; 2 tbsp powdered sugar; Fresh raspberries and mint leaves for garnish

Introduction

This Raspberry Swirl Cheesecake is a luxurious and creamy dessert that combines a buttery graham cracker crust with a rich, smooth filling. The vibrant raspberry swirl adds a fruity brightness that perfectly complements the creamy cheesecake base. It’s an impressive treat that’s surprisingly easy to make at home.

A square cake with three visible layers is shown on a white plate, placed on a white marbled surface. The bottom layer is a light yellow sponge cake, smooth and firm. The middle layer is thicker, creamy white with red swirls creating a marble effect, giving a soft and smooth texture. The top layer is white whipped cream spread evenly. On top of the cake, there are eight white whipped cream swirls with fresh red raspberries placed on each swirl, and a few green mint leaves scattered for decoration. The cake is dusted lightly with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

1/4 cup sugar (for crust)

4 (8 oz) packages cream cheese, softened

1 1/4 cups sugar (for filling)

1/2 cup sour cream

2 tsp vanilla extract

4 large eggs

2 tbsp all-purpose flour

1/2 cup raspberry puree (strained to remove seeds)

1 cup heavy cream

2 tbsp powdered sugar

Fresh raspberries and mint leaves for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Prepare the crust by mixing graham cracker crumbs with melted butter and 1/4 cup sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

Step 3: Make the filling by beating the cream cheese with 1 1/4 cups sugar until smooth and creamy.

Step 4: Incorporate the sour cream and vanilla extract into the cream cheese mixture.

Step 5: Add eggs one at a time, mixing just enough to combine after each addition.

Step 6: Gently fold in the all-purpose flour until fully incorporated.

Step 7: Assemble the cheesecake by pouring half of the cream cheese filling over the crust. Spoon half of the raspberry puree on top and swirl gently with a knife.

Step 8: Repeat with the remaining filling and raspberry puree, creating a second swirl layer.

Step 9: Bake the cheesecake for 55 minutes, or until the center is almost set but still slightly jiggly.

Step 10: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking.

Step 11: Remove from the oven and cool the cheesecake completely on a wire rack.

Step 12: Prepare the topping by whipping the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the cooled cheesecake.

Step 13: Garnish with fresh raspberries and mint leaves before serving.

Tips & Variations

Use room temperature cream cheese to ensure a smooth filling without lumps.

Strain the raspberry puree well to remove all seeds for a silky texture.

For a more intense raspberry flavor, warm the puree slightly before swirling.

Try adding a tablespoon of lemon juice to the filling for a subtle tangy note.

Swap the graham cracker crust for an almond or vanilla wafer crust for a different twist.

FAQs

Can I use frozen raspberries for the puree?

Yes, frozen raspberries work well. Thaw them completely and strain to remove seeds before using in the swirl.

Why did my cheesecake crack on top?

Cracks often happen if the cheesecake is overbaked or cooled too quickly. Baking until just set and allowing it to cool gradually in the oven helps prevent cracking.