Raspberry Swirl Cheesecake Clara quick dinners

Raspberry Swirl Cheesecake is a decadent and visually stunning dessert that combines the creamy richness of classic cheesecake with the vibrant tartness of fresh raspberry sauce. With a buttery graham cracker crust, a smooth and tangy filling, and beautiful raspberry swirls on top, this cheesecake is perfect for holidays, birthdays, or any occasion that calls for a showstopping sweet treat.

Why You’ll Love This Recipe

• Elegant and impressive yet surprisingly easy to make
• Combines sweet, tart, and creamy in every bite
• Gorgeous marbled raspberry swirl pattern
• Make-ahead friendly and freezer-safe
• Great for spring, summer, or holiday gatherings
• A perfect balance of rich cheesecake and fruity brightness
• Customizable with different berries or sauces
• Pairs well with coffee or champagne
• Crowd-pleasing dessert for all ages
• Looks like it came from a bakery

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Melted unsalted butter

For the raspberry swirl:

• Fresh or frozen raspberries
• Granulated sugar
• Cornstarch
• Water

For the cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Sour cream
• Vanilla extract
• Eggs

directions

1. Make the raspberry sauce: In a saucepan, combine raspberries, sugar, water, and cornstarch. Simmer until thickened, then strain to remove seeds. Set aside to cool.
2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake at 325°F (163°C) for 10 minutes. Let cool.
3. Make the filling: Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix until creamy. Beat in eggs one at a time, just until blended.
4. Assemble: Pour cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry sauce on top and swirl gently with a toothpick or knife to create a marbled effect.
5. Bake: Place the pan in a water bath and bake at 325°F (163°C) for 5060 minutes, until edges are set and center slightly jiggles.
6. Cool: Let cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours or overnight.
7. Serve: Run a knife around the edge before releasing the springform pan. Slice and serve chilled.

Servings and timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: At least 4 hours
• Total Time: About 6 hours (including chilling)

Variations

• Berry Swaps: Use blueberries, strawberries, or blackberries in place of raspberries
• Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for a richer base
• Mini Cheesecakes: Bake in a muffin tin for personal-sized desserts
• Lemon Twist: Add lemon zest to the filling or sauce for extra brightness
• Gluten-Free: Use gluten-free cookies or graham crackers for the crust
• Nutty Crust: Mix crushed almonds or pecans into the crust for added texture

storage/reheating

• Refrigerate: Store in the refrigerator for up to 5 days in an airtight container
• Freeze: Wrap the whole cheesecake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge
• Do not reheat: Cheesecake is best served chilled. Avoid microwaving

FAQs

Can I use frozen raspberries?

Yes, just thaw them first and proceed as you would with fresh raspberries.

How do I get smooth cheesecake without cracks?

Use room-temperature ingredients, don’t overmix, bake in a water bath, and cool slowly in the oven.

What kind of pan should I use?

A 9-inch springform pan is ideal for easy release and presentation.

Can I make this cheesecake ahead of time?

Yes, it’s even better the next day. Chill overnight for best flavor and texture.

Can I use a store-bought raspberry sauce?

Yes, but homemade has a fresher taste and better texture for swirling.

What’s the best way to swirl the raspberry sauce?

Drop small spoonfuls on top and use a toothpick or knife to gently drag through the surface in a swirling pattern.

Can I make it without eggs?

You can try a no-bake cheesecake base or use an egg substitute, but results will vary.

How long does cheesecake need to cool?

Cool 1 hour in the oven, then refrigerate at least 4 hours or overnight.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are great substitutes.

Can I use other crusts?

Yes! Try Oreo crumbs, shortbread cookies, or even gingersnap crumbs for a flavorful twist.

Conclusion

Raspberry Swirl Cheesecake is a dreamy dessert that combines the luxurious texture of classic cheesecake with the bright, tangy flavor of fresh raspberries. With its eye-catching swirls and perfectly creamy filling, it’s a standout dessert that’s surprisingly simple to make. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake will impress every time.

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