Description
A creamy baked Raspberry Swirl Cheesecake with a buttery graham cracker crust, smooth vanilla cream cheese filling, glossy seedless raspberry ribbons, whipped cream topping, fresh raspberries, and mint.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 1/2 cup raspberry puree, strained to remove seeds
- 1 cup heavy cream
- Powdered sugar, to taste, for whipping with the cream
- Fresh raspberries and mint leaves for garnish
Instructions
- Preheat the oven to 350°F / 175°C.
- Mix the graham cracker crumbs, melted butter, and sugar until the texture looks like damp sand.
- Press the crust firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese with sugar until smooth, thick, and creamy.
- Mix in the sour cream and vanilla extract until the batter looks glossy.
- Add the eggs one at a time, mixing gently after each addition. Do not overmix after adding the eggs.
- Fold in the all-purpose flour until no dry streaks remain.
- Pour half of the cheesecake filling over the crust.
- Spoon half of the strained raspberry puree over the top and swirl gently with a thin knife or skewer.
- Add the remaining cheesecake filling, spoon the remaining raspberry puree over the top, and swirl again lightly.
- Bake for 55 minutes, or until the edges look set and the center still has a soft jiggle.
- Turn off the oven and let the cheesecake rest inside with the door closed for 1 hour.
- Transfer the cheesecake to a wire rack and cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cheesecake.
- Garnish with fresh raspberries and mint leaves before serving.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Do not overmix after adding the eggs, because too much air can cause cracks.
- Strain the raspberry puree to remove seeds and create a smooth swirl.
- Do not over-swirl, or the raspberry ribbons may disappear into the batter.
- The cheesecake is done when the edges are set and the center has a soft jiggle.
- Let the cheesecake rest in the turned-off oven for 1 hour to help prevent cracks.
- Cool completely before adding whipped cream so the topping does not melt.
- Chill fully before slicing for the cleanest pieces.
- Add fresh raspberries and mint leaves right before serving for the brightest garnish.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg