Sweet Raspberry Swirl Cheesecake is a delightful dessert that combines the rich, creamy texture of classic cheesecake with the vibrant, fruity flavor of fresh raspberries. This decadent treat is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply a sweet indulgence after dinner. With a buttery graham cracker crust and a luscious raspberry swirl, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Follow this easy recipe to create your own Sweet Raspberry Swirl Cheesecake at home!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- For the raspberry swirl:
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
- Make the raspberry swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly. Once cooled, strain the mixture through a fine mesh sieve to remove the seeds.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition. Finally, mix in the sour cream and flour until just combined.
- Combine and swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry mixture over the filling and use a knife or skewer to swirl it gently. Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining raspberry mixture.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
- Chill and serve: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, you can garnish with additional raspberries or whipped cream if desired. Slice and enjoy your Sweet Raspberry Swirl Cheesecake!
FAQs
Can I use frozen raspberries for the swirl?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before cooking to make the raspberry swirl.
How do I store leftover cheesecake?
Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for parties or gatherings.
What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and tangy flavor.
Is it necessary to use a springform pan?
While a springform pan is recommended for easy removal, you can use a regular cake pan. Just ensure to line it with parchment paper for easier serving.