Raspberry Swirl Cheesecake: Luxurious & Creamy Recipe
This Raspberry Swirl Cheesecake offers a luxurious and creamy dessert experience, featuring a buttery graham cracker crust, a smooth cream cheese filling gently swirled with vibrant raspberry puree, and topped with luscious whipped cream and fresh raspberries for a refreshing finish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
For the filling:
- 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)
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Fresh raspberries and mint leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cheesecake.
- Prepare Crust: Mix graham cracker crumbs with the melted butter and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan as the cheesecake base and set aside.
- Make Filling: Beat the softened cream cheese with sugar until completely smooth. Add in sour cream and vanilla extract, mixing well. Then, add eggs one at a time, mixing gently just to incorporate each egg. Finally, fold in the flour carefully to maintain the mixture’s lightness.
- Assemble Cheesecake: Pour half of the cream cheese filling over the crust in the pan. Spoon half of the strained raspberry puree on top and swirl gently with a knife to create a marbled effect. Repeat with the remaining cheesecake mixture and raspberry puree, swirling again.
- Bake: Bake the cheesecake in the preheated oven for 55 minutes, or until the center is almost set but still slightly jiggly. Then turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking and allow gentle finishing.
- Cool: Remove the cheesecake from the oven and cool it completely on a wire rack at room temperature to reach the proper texture before topping.
- Prepare Topping: Whip the heavy cream with powdered sugar until stiff peaks form. Spread this whipped cream evenly over the fully cooled cheesecake.
- Garnish & Serve: Decorate the cheesecake with fresh raspberries and mint leaves before serving to add color and freshness.
Notes
- Ensure cream cheese is softened completely to avoid lumps in the filling.
- Straining the raspberry puree removes seeds for a smoother swirl.
- Do not overmix once eggs are added to keep cheesecake texture light and creamy.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Use a springform pan for easy removal of cheesecake.
Keywords: Raspberry Swirl Cheesecake, creamy cheesecake, raspberry puree, graham cracker crust, whipped cream topping, dessert recipe
