Raspberry Swirl Cheesecake

A creamy, velvety cheesecake with a bright, fruity raspberry swirl on top. It’s rich, smooth, and surprisingly easy — the perfect balance of tangy berries and classic cheesecake flavor.

Why You’ll Love This Recipe

• Stunning swirl design that looks bakery-worthy
• Smooth and creamy texture with no fancy skills required
• Uses simple ingredients you probably already have
• Raspberry swirl adds freshness and brightness
• Great for holidays, celebrations, or make-ahead desserts

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp sugar
• Pinch of salt

For the Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional but brightens the flavor)

For the Raspberry Swirl

• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tsp water (optional for thickening)

Instructions

1. Make the Raspberry Swirl

• Add raspberries, sugar, and lemon juice to a small saucepan.
• Heat on medium until raspberries break down and mixture simmers.
• Optional: Add cornstarch slurry to thicken slightly.
• Strain through a fine sieve to remove seeds if you want a smooth swirl.
• Cool completely before using.

2. Prepare the Crust

• Preheat oven to 325°F (165°C).
• In a bowl, mix graham crumbs, melted butter, sugar, and salt.
• Press firmly into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes. Let cool slightly.

3. Make the Cheesecake Filling

• Beat softened cream cheese until smooth (avoid lumps).
• Add sugar and mix until creamy.
• Add eggs one at a time, mixing lightly after each.
• Add sour cream, vanilla, and lemon juice. Mix gently to avoid incorporating air.

4. Assemble

• Pour cheesecake batter over the crust.
• Spoon small dollops of raspberry sauce on top.
• Use a toothpick or knife to gently swirl — don’t overmix.

5. Bake

• Bake for 50–60 minutes, or until edges are set but center still jiggles slightly.
• Turn oven off, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
• Chill for 4+ hours, ideally overnight.

6. Serve

Slice with a warm knife for clean cuts and serve chilled.

You Must Know

• Don’t overmix the batter — too much air = cracks.
• Always cool gradually to keep the top smooth.
• Raspberry swirl must be cooled or it sinks into the batter.
• A water bath (optional) gives extra-smooth texture but isn’t required.

Pro Tips

• Use room-temperature cream cheese for the silkiest filling.
• Tap the pan lightly before baking to release air bubbles.
• Strain raspberries for the most elegant swirl.
• Add extra swirl on top after baking as a garnish.

Ingredient Substitutions

• Crust: Use Oreos, vanilla wafers, or digestive biscuits.
• Sour cream: Sub Greek yogurt.
• Raspberries: Swap with strawberries, blueberries, or a mix.
• Sugar: Use honey for the swirl (reduce amount slightly).

Serving Suggestions

• Top with whipped cream and extra berries
• Add shaved white chocolate for elegance
• Serve with a raspberry coulis for stronger berry flavor

Storage Tips

• Refrigerate tightly covered for up to 4–5 days
• Freeze whole or sliced for up to 2 months
• Thaw overnight in the fridge for best texture

Frequently Asked Questions

→ Can I make this a no-bake cheesecake?
Yes, but the texture will be lighter. Use gelatin to stabilize and skip baking.

→ Why did my cheesecake crack?
It cooled too fast or had too much air. Mix gently and cool slowly.

→ Can I skip the lemon juice?
Yes, but it adds a subtle brightness that balances the rich filling.

→ Do I have to strain the raspberries?
No — keep the seeds if you like texture.

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