This Raspberry Swirl Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with a vibrant raspberry swirl. The tangy raspberry sauce provides a refreshing contrast to the sweet, smooth cheesecake filling, making it an elegant treat for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup all-purpose flour
- ¼ cup heavy cream
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until slightly golden. Remove from the oven and let cool.
3. Make the Raspberry Swirl:
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Allow the raspberry mixture to cool slightly, then strain it through a fine-mesh sieve to remove the seeds. Set aside.
4. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and flour until the mixture is smooth and well incorporated.
- Stir in the heavy cream until just combined.
5. Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Drop spoonfuls of the raspberry mixture over the top of the cheesecake filling.
- Use a knife or toothpick to swirl the raspberry mixture into the cheesecake, creating a marbled effect.
6. Bake the Cheesecake:
- Place the springform pan in a larger baking dish and pour hot water into the larger dish to create a water bath.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight jiggle when gently shaken.
7. Cool and Chill:
- Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
8. Serve:
- Before serving, you can garnish the cheesecake with additional fresh raspberries or a drizzle of raspberry sauce if desired.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Tips for Success
- Softened Cream Cheese: Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Water Bath: A water bath helps to prevent cracks in the cheesecake and ensures even baking.
- Swirling: Don’t over-swirl the raspberry mixture. A few gentle swirls will create a beautiful marble effect.
Serving Suggestions
Raspberry Swirl Cheesecake is delicious on its own but can be enhanced with a dollop of whipped cream or a sprinkle of fresh raspberries. It pairs wonderfully with a cup of coffee or a light dessert wine.
Conclusion
This Raspberry Swirl Cheesecake is a beautiful and flavorful dessert that combines the creamy richness of cheesecake with the tangy sweetness of raspberries. Its vibrant appearance and delicious taste make it a perfect choice for special occasions or a delightful treat for any time.