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Raspberries take center stage in this delectable dessert, transforming a classic cheesecake into a visually stunning and tantalizing treat. With its rich, creamy texture and the perfect balance of tart and sweet, this raspberry swirl cheesecake is a testament to the versatility of this beloved berry. The recipe is straightforward, requiring no gelatin, making it accessible to bakers of all skill levels. Follow this guide to create a dessert that’s as delightful to look at as it is to eat, promising to be the highlight of any gathering.

Recipe

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted

F or the Cheesecake Mixture:

• 1 (8-ounce) block cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• 1/4 cup raspberry puree

For the Raspberry Swirl:

• 1/2 cup raspberry puree
• 2 tbsp sugar

For the Topping:

• Whipped cream
• Fresh raspberries
• Powdered sugar for dusting

Directions

1. Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.
2. Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.
3. Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
4. Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
5. Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 4 hours (including chilling)
• Kcal: 320
• Servings: 12

Notes

• Raspberry Puree: For the best flavor, use fresh raspberries. If unavailable, frozen raspberries, thawed and drained, are a great alternative.
• Serving Suggestions: Serve chilled. For an extra touch of elegance, garnish with fresh mint leaves alongside the raspberries.
• Storage: This cheesecake can be refrigerated for up to 3 days. For longer storage, freeze individual slices on a baking sheet before transferring to a freezer-safe container.

Nutritional Breakdown (per serving)

• Calories: 320
• Carbohydrates: 34g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 220mg
• Potassium: 125mg
• Fiber: 1g
• Sugar: 25g
• Vitamin A: 700IU
• Vitamin C: 4mg
• Calcium: 60mg
• Iron: 1.2mg

This dessert is not only a feast for the eyes but also provides a good balance of nutrients, making it a satisfying treat that doesn’t compromise on taste or health.

FAQs

Q1: Can I use a different berry for the swirl? A1: Absolutely! While raspberries offer a unique flavor and color, strawberries, blueberries, or blackberries can also create delicious swirls.

Q2: Is it necessary to use a water bath for baking? A2: This recipe does not require a water bath, but using one can help prevent cracks on the surface of your cheesecake.

Q3: Can I make this cheesecake gluten-free? A3: Yes, simply substitute the graham cracker crumbs with your favorite gluten-free alternative.

Q4: How do I know when the cheesecake is done baking? A4: The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.

Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

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• Author: Maria

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Description

Raspberries take center stage in this delectable dessert, transforming a classic cheesecake into a visually stunning and tantalizing treat. With its rich, creamy texture and the perfect balance of tart and sweet, this raspberry swirl cheesecake is a testament to the versatility of this beloved berry. The recipe is straightforward, requiring no gelatin, making it accessible to bakers of all skill levels. Follow this guide to create a dessert that’s as delightful to look at as it is to eat, promising to be the highlight of any gathering.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Mixture:

• 1 (8-ounce) block cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• 1/4 cup raspberry puree

For the Raspberry Swirl:

• 1/2 cup raspberry puree
• 2 tbsp sugar

For the Topping:

• Whipped cream
• Fresh raspberries
• Powdered sugar for dusting

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Instructions

1. Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.
2. Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.
3. Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
4. Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
5. Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.

Notes

• Raspberry Puree: For the best flavor, use fresh raspberries. If unavailable, frozen raspberries, thawed and drained, are a great alternative.
• Serving Suggestions: Serve chilled. For an extra touch of elegance, garnish with fresh mint leaves alongside the raspberries.
• Storage: This cheesecake can be refrigerated for up to 3 days. For longer storage, freeze individual slices on a baking sheet before transferring to a freezer-safe container.