Raspberry Swirl Cheesecake
Indulge in the creamy decadence of a Raspberry Swirl Cheesecake—a stunning dessert that's as beautiful as it is delicious. This show-stopping recipe combines a buttery graham cracker crust with a velvety, tangy cream cheese filling, delicately swirled with a homemade raspberry sauce for a vivid marble effect. Baked to perfection in a water bath to ensure a crack-free, smooth texture, this cheesecake boasts a vibrant raspberry flavor that complements its rich, creamy base. Perfect for holidays, special occasions, or simply when you want an elegant treat, this cheesecake is sure to wow your guests with its irresistible flavor and striking presentation. Serve it chilled to highlight its refreshing, fruit-forward notes and share the joy one delightful slice at a time.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 1 cup Sour cream
- 6 ounces Fresh raspberries
- 2 tablespoons Granulated sugar (for raspberry sauce)
- 1 tablespoon Water
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water seepage during baking.
In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove and cool.
In a medium saucepan, combine the raspberries, 2 tablespoons of sugar, and 1 tablespoon of water. Cook over medium heat, stirring frequently, until the raspberries break down and form a thick sauce, about 5 minutes. Strain the mixture through a sieve to remove the seeds. Set aside to cool.
In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and fluffy, about 2 minutes.
Add the vanilla extract and beat in the eggs, one at a time, mixing well after each addition.
Fold in the sour cream until just combined to create a rich, creamy batter.
Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
Spoon small dollops of the raspberry sauce over the surface of the cheesecake batter, then use a toothpick or skewer to create swirls for a marbled effect.
Place the springform pan into a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath to ensure even baking and prevent cracking.
Bake the cheesecake for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely at room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
Before serving, carefully run a knife around the edge of the cheesecake to release it from the pan. Unlock the springform and transfer the cheesecake to a serving plate.
Slice and serve your Raspberry Swirl Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
5474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.9 g | 482% | |
| Saturated Fat | 219.4 g | 1097% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 480.9 g | 175% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 355.0 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1220 mg | 94% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
