Raspberry Swirl Cheesecake looks ridiculously elegant with its marbled design but it is really easy and so delicious! This cheesecake is rich, creamy, and has a sweet raspberry puree woven into the filling. I love to make this during peak raspberry season but it is perfect any time of year.
Raspberries are sweet, tart, and typically peak during the summer months. While this can be made with frozen raspberries, fresh taste the best. I have made both – one using fresh and another with frozen. The frozen berries did not have much flavor while the fresh berries really gave it that intense punch you expect when you take that first bite.
A springform pan should always be used when making cheesecakes due the ease of releasing the sides of the pan for serving the cheesecake. Additionally, I like to use baking parchment circles on the bottom so that I can easily slide the cheesecake off the springform pan after chilling in refrigerator.
Raspberry Swirl Cheesecake Ingredients
Let’s take a closer look at the ingredients that make up this delicious dessert.
Vanilla Wafer Crust
We love this vanilla wafer crust. I recommend using Nabisco brand Nilla Wafers. I’ve tried other brands and they just weren’t quite as good.
Cream Cheese
It is best to use room temperature, full-fat cream cheese for the best texture. (We’re making cheesecake – now is not the time to skimp on the fat!) I recommend Philadelphia Original Cream Cheese (block style not whipped). Why does it have to be room temperature? This is important because softened cream cheese prevents lumps from forming in your cheesecake. If it is too firm, it will not blend smoothly.
Granulated Sugar
Sugar adds just enough sweetness to balance out the tang but not be overly sweet.
Vanilla Extract
Vanilla is always a good idea. It adds the perfect touch of flavor. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Eggs
Eggs should be room temperature and added one at a time. Be sure to not over-mix once the eggs are added. This will incorporate air into your batter which will lead to cracks in your cheesecake.
Sour Cream
Again, don’t skimp on the sour cream! Using full-fat, room temperature sour cream will produce a rich and creamy cheesecake.
Raspberry Puree
Even though frozen raspberries can be used, fresh are preferred for the best flavor. We cook the puree on the stove and then strain through a fine mesh strainer to remove the seeds. The strained, thickened puree produces a sweet, delicious swirl for our cheesecake. Any extra puree can be used to top your cheesecake when serving.
Can other fruit be used instead of raspberries?
Absolutely! This swirl puree would also work beautifully with strawberries, blueberries, and blackberries. Simply sub in the berry of your choice for the raspberries, or use a combination of berries.
Raspberry Swirl Cheesecake Topping Suggestions
This cheesecake is unbelievable on its own but if you wanted to add a topping, I would suggest something such as a chocolate ganache or whipped cream. Dark chocolate, raspberry, and cheesecake? Yes, please!
Can cheesecake be frozen?
Yes! Cheesecake can be frozen for up to 1 month. Here’s how:
- Let the cheesecake cool completely and set up in the refrigerator. (Do not add toppings.)
- Once fully chilled, place the cheesecake on a cardboard round or plate and wrap in plastic wrap. If freezing individual slices, wrap each slice in plastic wrap.
- After covering in plastic wrap, wrap again in aluminum foil. Label and date the foil.
- Freeze for up to 1 month.
- When ready to eat, thaw at room temperature for 3-4 hours or overnight in the refrigerator. Add any toppings you would like and enjoy!
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature – It is important for all ingredients (cream cheese, eggs, sour cream) in the recipe to be room temperature before getting started. This prevents lumps in your cheesecake and allows everything to combine smoothly.
- Mixing – Do not over-mix or beat ingredients at high speeds. This incorporates extra air which can lead to cracks in your cheesecake.
- Baking – Though tempting, do not open the oven door while baking unless very close to the end to check for doneness. This can result in uneven baking due to the temperature fluctuation. Additionally, do not over-bake cheesecake. The center of the cheesecake will still be slightly jiggly until it cools completely.
- Cooling – The step of letting the cheesecake sit in the oven after baking with the door cracked is very important so that it is able to cool gradually. The slower it cools, the lower the chances of having cracks form.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to make vanilla wafer crust
- Fine Mesh Strainer – to strain seeds from raspberries
- Stand Mixer – to mix batter
- Baking Parchment Circles – to line bottom of springform pan
- Springform Pan– to bake cheesecake
- Cooling Racks – to cool cheesecake and dishwasher friendly!!
If you liked this recipe, try our
- Strawberry Shortcake Cake
- Lemon Blueberry Bundt Cake
- Strawberry Swirl Cheesecake
- Easy Easter Desserts
- Strawberry Cheesecake Thumbprints
- Key Lime Cheesecake Cookies
Raspberry Swirl Cheesecake
Raspberry Swirl Cheesecake is rich, creamy, elegant, and has a sweet raspberry puree woven into the filling.
Ingredients
- RASPBERRY PUREE:
- 2 cups fresh raspberries
- 2 tsp cornstarch
- ¼ cup (50 g) granulated sugar
- ¼ cup water
- ½ tsp pure vanilla extract
- CRUST:
- 2 ¼ cups vanilla wafer crumbs
- 6 Tbsp salted butter, melted
- FILLING:
- 3 (8 oz) blocks full-fat cream cheese, room temp
- 1 cup (198 g) granulated sugar
- 2 tsp pure vanilla extract
- 3 eggs, room temp
- 1 cup (8 oz) full-fat sour cream, room temp
Directions
- Step 1 Line the bottom rack of your oven with a foil lined cookie sheet in case of drippings. Preheat oven to 350 degrees F.
- Step 2 RASPBERRY PUREE: Add raspberries, cornstarch, sugar, and water to a medium saucepan. Cook over medium heat, stirring until it reaches a boil. Turn heat to low and continue stirring, carefully squishing the berries as you stir. After sauce has thickened (another 3-4 minutes), remove from heat and stir in vanilla extract. Pour mixture through a fine mesh strainer into a small bowl. Discard the raspberry seeds and set puree aside to cool.
- Step 3 CRUST: Using a food processor or by hand, crush vanilla wafers into fine crumbs. Add melted butter to vanilla wafer crumbs and thoroughly mix until all the crumbs are coated and it resembles wet sand. Press firmly down in nine inch springform pan and up the sides about 2 inches. No need to grease pan. Set aside.
- Step 4 FILLING: In mixing bowl, beat cream cheese until light and fluffy, about 1 minute. With mixer running on low speed, gradually add sugar until fully incorporated. Add in vanilla and give a quick mix. Then, add eggs, one at a time, mixing after each egg is added. Scrape down sides and mix again. Finally, add in sour cream and mix until combined and smooth. Try to avoid over-mixing as much as you can to prevent cheesecake from cracking while baking.
- Step 5 ASSEMBLY: Pour batter into crust and smooth with spatula. Drop raspberry puree by the spoonful onto top of batter. Using a knife or wooden skewer, swirl the sauce into the filling. Any extra puree can be used to top your cheesecake when serving.
- Step 6 BAKE: Bake for 50-60 minutes. Shut off oven when done (center will still be jiggly until cheesecake is cooled) and open oven door slightly. Let cheesecake sit in oven with door cracked for 1 hour. Then, remove from oven and cool on counter until no longer warm. Remove side of pan. Chill in refrigerator for at least 4 hours prior to serving. Top with leftover raspberry puree, chocolate ganache, or whipped cream if desired.
- Step 7 STORAGE: Cover and store cheesecake in refrigerator for up to 5 days. It can also be frozen for up to 1 month.
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