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The Perfect Raspberry Swirl Cheesecake

The Perfect Raspberry Swirl Cheesecake
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The Perfect Raspberry Swirl Cheesecake features a creamy, rich cheesecake base beautifully contrasted with vibrant, tangy raspberry swirls. This dessert balances smooth texture and fresh fruit flavor, making it an impressive and delicious treat suitable for any occasion. Easy to prepare with common ingredients, it offers a stunning presentation and versatile serving options, perfect for celebrations or everyday indulgence.

Ingredients

Scale

Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup (240g) sour cream
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Raspberry Swirl

  • 1 cup (125g) fresh raspberries
  • 2 tablespoons powdered sugar

Crust

  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of a springform pan to create an even layer. Chill in the refrigerator for at least 15 minutes to set while preparing the filling.
  2. Make the Raspberry Swirl: Gently mash fresh raspberries in a small bowl, then stir in powdered sugar until smooth. Strain the mixture through a fine sieve to remove seeds, resulting in a smooth raspberry sauce for swirling.
  3. Mix the Cheesecake Batter: Beat softened cream cheese until smooth and creamy. Gradually add granulated sugar and blend thoroughly. Mix in sour cream and vanilla extract until well combined. Add eggs one at a time, beating on low speed after each addition to achieve a silky batter with minimal air bubbles.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter over the chilled crust. Dollop spoonfuls of raspberry puree on top, then add the remaining batter. Using a knife or skewer, gently swirl the raspberry sauce through the batter to create beautiful marble patterns.
  5. Bake to Perfection: Place the pan in a water bath and bake at 325°F (160°C) until the edges are set but the center still slightly jiggles, approximately 55-70 minutes. The water bath helps prevent cracking and ensures even baking.
  6. Chill and Serve: Allow the cheesecake to cool gradually at room temperature. Refrigerate for at least 4 hours or preferably overnight to firm up and meld flavors before serving.

Notes

  • Use room temperature cream cheese and eggs to prevent lumps in the batter.
  • Straining the raspberry puree removes seeds for smooth swirls without gritty texture.
  • Baking in a water bath reduces cracking and keeps the cheesecake moist.
  • Mix ingredients just until combined to maintain a dense yet fluffy texture.
  • Overnight refrigeration improves flavor and texture, making slicing cleaner and easier.

Nutrition

Keywords: raspberry cheesecake, raspberry swirl, creamy cheesecake, berry dessert, baked cheesecake, gluten-free dessert, make-ahead cheesecake

Find it online: https://recipesemilly.com/the-perfect-raspberry-swirl-cheesecake/