Go Back
–+ servings
Raspberry Swirl Cheesecake
The Kelly Kitchen

Raspberry Swirl Cheesecake

5 from 1 vote
Raspberry Swirl Cheesecake is rich, creamy, elegant, and has a sweet raspberry puree woven into the filling.
QR Code
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Video

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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

RASPBERRY PUREE
  1. 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.
  2. Pour mixture through a fine mesh strainer into a small bowl. Discard the raspberry seeds and set puree aside to cool.
CHEESECAKE
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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 slightly. 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.
STORAGE
  1. Cover and store cheesecake in refrigerator for up to 5 days. It can also be frozen for up to 1 month.

Video

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe