Cheesecake Filling
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24 oz (≈ 680 g) cream cheese, softened to room temperature
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1 cup (200 g) granulated sugar
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3 large eggs, room temperature
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1 cup (240 ml) sour cream or heavy cream
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1 Tbsp vanilla extract
Raspberry Swirl
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1 cup (≈ 125 g) fresh or frozen raspberries
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½ cup (100 g) granulated sugar
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1 Tbsp lemon juice (optional, for brightness)
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1 tsp cornstarch mixed with 1 Tbsp water (to thicken)
Instructions
Step 1: Preheat oven & prepare pan
Preheat the oven to 325 °F (≈ 163 °C). Grease a 9‑inch (23 cm) springform pan and line the bottom with parchment paper. For best results, wrap the outside of the pan with foil if using a water bath.
Step 2: Make and press crust
In a medium bowl, mix the graham cracker crumbs, melted butter and sugar until evenly moistened. Press this mixture firmly into the bottom (and slightly up the sides if desired) of the prepared pan. Place in the refrigerator while you prepare the filling.
Step 3: Prepare cheesecake filling
In a large mixing bowl (or stand mixer), beat the softened cream cheese on medium speed until smooth and creamy (about 2‑3 minutes). Gradually add the sugar and beat until well combined. Add the eggs one at a time, mixing just until incorporated after each. Mix in the sour cream/heavy cream and vanilla extract until the batter is smooth and free of lumps. Pour the cheesecake mixture over the chilled crust.
Step 4: Make raspberry swirl and swirl it in
In a small saucepan over medium heat, combine the raspberries, sugar and lemon juice. Cook until the raspberries break down and the mixture becomes syrupy (≈ 3‑5 minutes). Stir in the cornstarch slurry and cook another minute until slightly thickened. Remove from heat and let slightly cool. Drop small spoonfuls of the raspberry sauce over the cheesecake batter. Using a skewer or butter knife, gently swirl the sauce into the batter to create a marbled effect. Be careful not to over‑swirl.
Step 5: Bake & chill
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan so it comes about halfway up the sides of the springform (water bath method). Bake for about 60–70 minutes, or until the edges are set but the centre still has a slight jiggle when gently shaken. After baking, turn off the oven and keep the door slightly ajar; let the cheesecake cool inside about 1 hour. Then refrigerate for at least 4 hours (ideally overnight) until fully set.
Tips for Success
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Ensure room‑temperature cream cheese and eggs—this helps prevent lumps and ensures smooth filling.
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Use the water bath method or wrap the pan securely in foil to prevent cracks.
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Let the cheesecake cool gradually—sudden temperature changes can cause the centre to sink or crack.
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For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Variations
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Chocolate Raspberry Swirl: Use chocolate cookie crust and drop melted dark chocolate along with raspberry sauce for dual swirl.
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White Chocolate Raspberry: Fold white chocolate into the cheesecake layer before swirling.
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Gluten‑Free: Use gluten‑free graham crumbs or almond meal for the crust.
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Lighter Version: Replace part of the cream cheese with light cream cheese and use Greek yogurt instead of sour cream (texture will vary somewhat).
Ingredient Substitutions
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Crust: Substitute vanilla wafers, digestive biscuits or even gingersnaps for a different base flavour.
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Raspberry sauce: If fresh/frozen raspberries are unavailable, use raspberry jam thinned with a little warm water and swirl in.
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Cream cheese: Full‑fat provides best texture; low‑fat may result in looser filling.
Storage & Serving Suggestions
Store refrigerated in an airtight container for up to 4–5 days. For best flavour and texture, bring to room temperature for ~10‑15 minutes before slicing. If you want to freeze, wrap tightly and freeze up to 2 months; thaw overnight in the fridge.
Serve with a dollop of whipped cream, fresh raspberries on top and a drizzle of additional raspberry sauce. A cup of espresso or a glass of chilled dessert wine pairs nicely.
What to Serve With This Cheesecake
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Fresh berry salad or raspberry coulis on the side
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Espresso, cappuccino or dessert wine
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Vanilla ice cream or lemon sorbet for contrast
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Light fruit‑based salad to balance richness
Nutrition Facts
Approximate per slice (1/12 of recipe): ~400‑450 calories, ~28‑30 g fat, ~32‑35 g carbs, ~6‑7 g protein. (Values vary based on exact ingredients.)
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes—thaw and drain them first to remove excess liquid before making the sauce.
Q: Why did my cheesecake crack?
A: Likely because of overbaking, rapid cooling or too much air in the batter. Use water bath, don’t over‑mix, and cool gradually.
Q: Can I make it ahead of time?
A: Absolutely—this cheesecake is even better the next day after flavours meld.
Q: Can I use a 9×13 pan instead of springform?
A: You can—but baking time will vary and the slices will differ in presentation.
Related Recipes
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Lemon Raspberry Swirl Cheesecake – for a citrusy twist
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Chocolate Raspberry Swirl Cheesecake – richer and indulgent
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Classic New York Cheesecake – if you’d like the simpler version
Conclusion
If you want a dessert that delivers on flavour, beauty and wow‑factor, this raspberry swirl cheesecake is your go‑to. With creamy layers, vibrant raspberry ribbons and a crisp crust, it’s perfect for celebrations, dinner parties—or anytime you feel like treating yourself. Gather your ingredients, let patience do the work, and prepare to impress. Enjoy every decadent slice!
