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Creamy Raspberry Swirl Cheesecake Delight

creamy raspberry swirl cheesecake - featured image
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A luscious and creamy cheesecake with a vibrant raspberry swirl, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon zest
  • ½ cup (120ml) sour cream or Greek yogurt
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press mixture firmly into bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until raspberries break down and mixture thickens slightly, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds if desired. Let cool completely.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 3-4 minutes. Add eggs one at a time, beating gently after each. Stir in vanilla extract, lemon zest, and sour cream or Greek yogurt until just combined.
  4. Pour half of the cream cheese filling over the cooled crust. Dollop half of the raspberry puree over the batter. Use a knife or skewer to gently swirl the raspberry through the cheesecake. Repeat with remaining batter and raspberry puree for a marbled effect.
  5. Place the springform pan in a larger roasting pan. Fill roasting pan with hot water halfway up the side of the springform (water bath). Bake at 325°F (160°C) for 50-60 minutes, until edges are set but center slightly jiggles.
  6. Turn off oven and leave cheesecake inside with door cracked for 30 minutes to cool gently.
  7. Remove cheesecake from water bath and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, to set fully.
  8. Run a knife around edges before releasing springform. Slice with a warm, clean knife and serve.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Using a water bath helps prevent cracking and ensures even baking. Gently swirl raspberry puree for a marbled effect. Let cheesecake cool gradually in oven with door cracked to avoid cracks. Frozen raspberries can be used if thawed and drained. For gluten-free crust, substitute graham cracker crumbs with almond flour. Sour cream can be swapped with Greek yogurt or dairy-free coconut yogurt.

Nutrition

Keywords: cheesecake, raspberry swirl, creamy cheesecake, dessert, easy cheesecake, raspberry dessert, potluck dessert, holiday dessert

Find it online: https://tastypierecipes.com/creamy-raspberry-swirl-cheesecake-delight-easy-recipe-for-pinterest-fans/