This Raspberry Swirl Cheesecake is a tasty treat that combines creamy cheese with sweet raspberry goodness. The pretty swirls make it look as good as it tastes!
It’s the perfect dessert when you want something special without too much fuss. I love serving it chilled, and trust me, it always gets smiles around the table! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These give a classic sweet and crunchy crust. If you don’t have graham crackers, digestive biscuits or even crushed Oreos work well too!
Cream cheese: Look for full-fat cream cheese for the richest texture. You can use Neufchâtel cheese for a lighter version, but it won’t be as rich.
Sour cream: This adds creaminess and tang. Greek yogurt can be a great substitute if you want a healthier option!
Raspberries: Fresh raspberries are ideal, but frozen raspberries can be used in a pinch. Just make sure to thaw and drain them before cooking.
How Do You Make Sure the Cheesecake Doesn’t Crack?
Cracking can be a common issue with cheesecakes, but there are a few tricks to help prevent it. First, don’t overbeat the filling; mix just until smooth. Second, make sure your ingredients, especially the cream cheese and eggs, are at room temperature. This helps the cheesecake bake evenly.
- Always prepare your springform pan with a water bath, which insulates the cheesecake and helps it bake more evenly.
- Avoid opening the oven door too often while baking, as temperature changes can cause cracks.
- Cooling slowly in the oven also helps reduce the chance of cracking.
Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1½ cups (150g) graham cracker crumbs or digestive biscuits crumbs
- ¼ cup (50g) granulated sugar
- 7 tbsp (100g) unsalted butter, melted
For the Filling:
- 4 (8 oz) packages (900g total) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup (240ml) sour cream
- ⅓ cup (80ml) heavy cream
For the Raspberry Swirl:
- 1 cup (125g) fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish:
- Fresh raspberries (about ½ cup)
How Much Time Will You Need?
You’ll need about 30 minutes for preparation, plus 50-60 minutes for baking. After that, let it cool for an hour and chill in the fridge for at least 4 hours or preferably overnight. So, overall, plan on around 6 hours including chilling time!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch (23cm) springform pan. It helps to use the bottom of a measuring cup to get it nice and compact. Bake your crust for 10 minutes and then set it aside to cool.
2. Making the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this over medium heat while stirring occasionally for about 5-7 minutes, until the raspberries break down and the mixture thickens a bit. Once it’s thickened, strain it through a fine mesh sieve to remove the seeds, and let it cool.
3. Preparing the Filling:
Next, in a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s nice and creamy, which should take about 3 minutes. Add in the vanilla extract. Then, beat in the eggs one at a time, mixing thoroughly after each addition. Finally, fold in the sour cream and heavy cream until everything is smooth and combined.
4. Assembling the Cheesecake:
Now it’s time to put it all together! Pour half of the cream cheese filling into the cooled crust. Spoon half of your raspberry sauce over that filling. With a knife or a skewer, gently swirl the raspberry sauce through the filling—don’t mix it too much; we want to see those pretty swirls! Repeat this step with the remaining filling and raspberry sauce.
5. Baking the Cheesecake:
Place your springform pan on a baking sheet (this helps catch any leaks!) and bake in the preheated oven for about 50 to 60 minutes. You know it’s ready when the edges are set, but the center still jiggles slightly when you shake it gently. This slight jiggle is what helps keep it creamy!
6. Cooling Down:
After baking, turn off the oven but leave the cheesecake inside with the door slightly open for about 1 hour. This cooling step helps prevent cracking. Once an hour has passed, remove it from the oven and let it cool completely on a wire rack.
7. Chilling:
Now, it’s time to chill! Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavors.
8. Serving:
When you’re ready to serve, carefully remove the sides of the springform pan. Garnish with fresh raspberries on top. Slice into pieces and enjoy your beautiful, creamy, and delicious Raspberry Swirl Cheesecake!
This dessert is sure to impress with its beautiful swirls and delicious flavor—perfect for any gathering or special occasion!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo crust for a chocolatey twist or even a nut-based crust for a gluten-free option. Just be sure to adjust the melt-and-press step accordingly!
What If I Don’t Have Fresh Raspberries?
No worries! Frozen raspberries work just as well. Just remember to thaw and drain them before cooking to avoid excess moisture. The sauce will be just as delicious!
How Can I Prevent the Cheesecake from Cracking?
To avoid cracks, mix the filling just until smooth and be sure not to overbake it—remove it when the center is still slightly jiggly. Cooling the cheesecake gradually in the oven also helps keep it intact.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made up to a day in advance! Just keep it covered in the refrigerator, and it will still be delicious when it’s time to serve.
