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Irresistible Raspberry Swirl Cheesecake

Irresistible Raspberry Swirl Cheesecake

This creamy cheesecake features a luscious raspberry swirl, combining tangy fruit with rich and smooth textures for a perfect dessert.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar for crust
  • 0.5 cups unsalted butter melted
  • 4 packages cream cheese softened
  • 1 cup granulated sugar for filling
  • 1 teaspoons vanilla extract
  • 4 large eggs
  • 0.75 cups sour cream
  • 1 cup fresh raspberries for swirl
  • 0.25 cups granulated sugar for raspberry puree

Instructions

Preparation Steps

  • Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, 0.25 cups sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat softened cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix well.
  • Add eggs one at a time, mixing on low speed after each addition. Stir in sour cream until just combined.
  • In a blender or food processor, puree fresh raspberries with 0.25 cups sugar until smooth. Strain to remove seeds if desired.
  • Pour half of the cheesecake batter into the prepared crust. Drop spoonfuls of raspberry puree over the batter, then add the remaining cheesecake batter on top.
  • Using a knife or skewer, gently swirl the raspberry puree through the cheesecake batter to create a marbled effect.
  • Bake for 55-60 minutes or until the center is almost set but still slightly jiggly. Turn off oven and leave cheesecake in oven with door slightly open for 1 hour.
  • Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use fresh ripe raspberries and make sure the cream cheese is fully softened before mixing to avoid lumps.