Description
Sweet indulgence meets classic dessert in this raspberry swirl cheesecake, blending creamy richness with tangy fruit elegance. Silky smooth textures and swirled raspberry ribbons promise a delightful experience you’ll savor with every luxurious bite.
Ingredients
Scale
Primary Ingredients:
- 3 8-ounce (226 grams) packages cream cheese, softened
- 3 large eggs
- 1 12 cups (180 grams) graham cracker crumbs
- 1/2 cup (120 milliliters) unsalted butter, melted
- 1/2 cup (75 grams) fresh or frozen raspberries
Sweet Components:
- 2 cups (400 grams) granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon juice
Garnish:
- Whipped cream
- Lemon slices
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- Create the graham cracker crust by thoroughly mixing crumbs with melted butter and sugar until the texture resembles damp sand. Press the mixture firmly into the pan’s bottom, creating an even layer. Bake for 8-10 minutes, then allow to cool completely.
- Craft the raspberry swirl by combining raspberries, sugar, lemon juice, and cornstarch in a saucepan. Simmer over medium heat for 5-7 minutes, stirring constantly until the mixture thickens and raspberries break down into a smooth sauce. Remove from heat and let cool slightly.
- Prepare the cheesecake filling by beating cream cheese and sugar until completely smooth and free of lumps. Incorporate sour cream, vanilla extract, and optional lemon juice, mixing until well combined.
- Gently add eggs one at a time, mixing on low speed just until incorporated. Be careful not to overwork the batter, which can cause cracking.
- Pour the cheesecake filling over the cooled crust, creating an even surface. Randomly drop spoonfuls of raspberry sauce across the top.
- Use a toothpick or thin knife to create elegant swirl patterns, dragging the sauce through the filling to create a marbled effect.
- Bake for 50-60 minutes until the edges are set but the center remains slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or preferably overnight to set completely.
- Before serving, garnish with fresh whipped cream and delicate lemon slices for an elegant presentation.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and prevent cracking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- Strain raspberry mixture through a fine-mesh sieve to remove seeds for a silkier swirl texture.
- Gently fold eggs into the cheesecake mixture to maintain a light, creamy consistency and prevent overmixing.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Create a clean swirl pattern by adding raspberry sauce in small dollops and using a toothpick to create gentle, diagonal movements.
- Prevent surface cracks by baking in a water bath and allowing the cheesecake to cool gradually in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, maintaining its creamy texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 398 kcal
- Sugar: 27 g
- Sodium: 275 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg