Name: Raspberry Swirl Cheesecake: Luxurious & Creamy
Prep time: 25 min
Cook time: 55 min
Total time: PT-496969H55M2S
Cuisine: American
Ingredients: 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

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