If you’re looking to impress your family or simply indulge in a little homemade bliss, there’s nothing quite like a creamy, delicious cheesecake. And when you add a swirl of tangy raspberry sauce into the mix, it transforms the ordinary into extraordinary. Today, I’m excited to share with you my favorite Raspberry Swirl Cheesecake recipe. It’s simple enough for any stay-at-home cook to tackle, yet stunning enough to wow your friends and family.
While you can’t go wrong when making a traditional cheesecake, this sweet and delicious Raspberry Swirl Cheesecake is even better! Its made with ingredients you can find in your home! What I love about this Raspberry Swirl Cheesecake is that you likely have many of the ingredients already in your kitchen. Cream cheese, sugar, eggs, vanilla extract, and a graham cracker crust are staples for cheesecake. For the raspberry swirl, all you need are fresh or frozen raspberries and a bit of sugar. It’s an effortless yet impressive dessert that requires minimal fuss!
Transform a traditional cheesecake into something even better with this Raspberry Swirl Cheesecake recipe. The fruit flavoring adds that extra oomph to this sweet, tasty treat.
Cheesecake with Raspberries
While traditional cheesecake is delicious, you can make a dessert that tastes even better with this easy Raspberry Swirl Cheesecake recipe. The dessert is sweet and flavorful with the perfect creamy texture that will melt in your mouth. In addition, the fresh fruit topping adds something extra, pairing perfectly with the sweet cheesecake filling and homemade crust consisting of butter mixed with graham cracker crumbs. The next time you want a cheesecake, you don’t have to go out and buy one. Instead, you can make this incredible dessert from scratch
Raspberry Cheesecake Ingredients
Making a cheesecake from scratch is simple. If you want to give it a try, be sure to grab the following ingredients:
- Graham Cracker Crumbs – You’ll need these crumbs to prepare the crust for the cheesecake.
- Butter – Melt around six tablespoons of butter and combine to prepare the crust for this decadent dessert.
- Cream Cheese – Allow the bars of cream cheese to sit out and soften a bit before adding them to your mixing bowl.
- Granulated Sugar – Add a sweet touch to the cream cheese with granulated sugar.
- Vanilla Extract – The hint of vanilla gives this cheesecake an even greater taste.
You’ll also need flour, heavy whipping cream, and four eggs. When preparing the raspberry topping, you need a cup of fresh raspberries combined with sugar and water. Don’t forget the whipped cream and a few fresh raspberries on top for that added touch.
Common Questions
Can I prepare this with other fruit toppings?
Absolutely. If raspberries aren’t your favorite fruit, you always have the option of preparing a different topping to add to your cheesecake. You can use strawberries or blueberries mixed with granulated sugar and water.
Do I have to add whipped cream to this cheesecake?
No, you don’t. The whipped cream is completely optional. If you don’t like it or don’t want to add it to your cheesecake, you can leave it out. You can also use Cool Whip instead of whipped cream from a can if you prefer that type of whipped topping.
Can I use a pre-made crust instead of making one?
Of course. I recommend making one because it’s so simple and tends to taste better because it’s super fresh.
If I make the crust, can I use something other than graham cracker crumbs?
Definitely. While graham cracker crumbs mix well with the melted butter to create a tasty crust, you can also use your favorite cookies. For example, Oreo cookies would taste great when broken into crumbs, combined with butter, and turned into a crust. The chocolate crust would go great with the cheesecake and the raspberry topping.
Recipe Notes & Tips
- Make sure that you turn the oven off, crack the oven door, and then let the cheesecake sit for 20 minutes or so to avoid cracks. It may seem like an additional step, but it’s worth it to avoid getting that unwanted crack down the middle.
- Avoid serving this cheesecake right away. You need to let it cool on a wire rack and then place it in the fridge to set for six hours. It’s best to let it sit overnight, but if you don’t have the time, six hours will suffice.
- You can add extra ingredients to the top of this cheesecake with the raspberry topping, including a chocolate or caramel drizzle, both of which would taste amazing with the cheesecake and homemade raspberry topping. Some of the other ingredients you can add include chopped nuts, sprinkles, mini chocolate chip morsels, and shredded coconut flakes.
How to Store the Homemade Cheesecake
Place your Raspberry Swirl Cheesecake in a cake container or cover it with aluminum foil and plastic wrap and place it in the fridge to keep it fresh. It can stay in the fridge for up to five days.
Homemade Raspberry Swirl Cheesecake is truly a labor of love, but one that pays off in spades. It’s a dessert that not only looks beautiful but tastes heavenly as well. Perfectly creamy with the right amount of tartness, it’s a crowd-pleaser for sure. So the next time you’re in the mood for something sweet, roll up your sleeves and whip up this delightful cheesecake. Once you take that first bite, you’ll be grateful you did! Happy baking!
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Raspberry Swirl Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 6 Tablespoons butter melted
- Cheesecake filling:
- 5 packages cream cheese room temperature
- 1 cup granulated sugar
- 4 Tablespoons flour
- 2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 4 eggs
Raspberry Topping:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 2 Tablespoons water
- Whipped cream and fresh raspberries for topping
Instructions
Crust:
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Raspberry Swirl:
- In a small saucepan, add the raspberries, sugar, and water and heat over medium heat until the mixture starts to gently boil. Reduce heat to med-low for 5-6 minutes until the berries are soft and the mixture slightly thickens.
- Remove from heat and place the berries in a food processor, and pulse into a puree.
- Set aside.
Filling:
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and mix until just combined.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Pour half of the batter into the baked crust and smooth. Drizzle half of the raspberry puree over the cheesecake filling and use a toothpick to swirl. Add the remaining cheesecake filling on top and drizzle the remaining puree over the top of the cheesecake and use a toothpick to swirl.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
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