Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

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.

Print
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Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe


  • Author: Maria

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.


Ingredients

Scale

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

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.

3 thoughts on “Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe”

  1. 1/4 cup raspberry puree is listed under the ingredients, but not in the directions. I assume you are adding puree to the cream cheese mixture which will make it light pink in color, and in addition swirling 1/2 cup raspberry puree, correct? Thank you.

    Reply
  2. Better directions on making the purée would be helpful. This looks delicious! Mine is cooling now. Mine looks much flatter than yours. Not sure what I did wrong, but I hope it’s still delicious!

    Reply

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