Name: Raspberry Swirl Cheesecake
Prep time: 4 h 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 cup fresh or frozen raspberries; 2 tablespoons granulated sugar; 1 teaspoon lemon juice; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream

Description

This Raspberry Swirl Cheesecake is creamy, dreamy, and bursting with berry flavor. A smooth vanilla cheesecake sits on a buttery graham cracker crust and gets swirled with a fresh raspberry sauce for the perfect balance of tart and sweet. It looks stunning, slices beautifully, and tastes even better the next day!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the raspberry swirl:

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prepare for a water bath.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.
Make the raspberry swirl: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down (about 5 minutes). Strain through a fine mesh sieve to remove seeds. Let cool.
Make the filling: Beat cream cheese and sugar until smooth. Mix in vanilla. Add eggs one at a time, mixing on low. Stir in sour cream and heavy cream just until combined.
Assemble the cheesecake: Pour filling into crust. Drop spoonfuls of raspberry sauce over the top and use a toothpick or knife to gently swirl.
Place pan in a larger baking dish and fill halfway with hot water. Bake for 50–60 minutes, or until the center is just set but slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour. Remove from water bath, then chill in the fridge for at least 4 hours or overnight.
Slice and serve with extra raspberry sauce or fresh berries on top, if desired.

Notes

Make sure all your ingredients are room temperature for the smoothest texture.
You can skip the water bath, but it helps prevent cracks.
This cheesecake gets better after chilling overnight.