Name: Raspberry-Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 1 cup finely ground graham crackers (5 ounces; from about 8 sheets); 2 tablespoons unsalted butter, melted; 2 tablespoons sugar (divided); 32 ounces cream cheese, room temperature; 1 ¾ cups sugar (divided); 1 pinch kosher salt; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature; 6 ounces raspberries (about 1 ½ cups); 2 tablespoons sugar; Boiling water, for roasting pan (water bath)

Jump to Recipe· 4.2 from 54 reviews

If you adore the rich, velvety texture of cheesecake combined with the vibrant, tangy burst of fresh raspberries, you are in for a real treat with this Raspberry-Swirl Cheesecake Recipe. This dessert brings together a buttery graham cracker crust, a luscious cream cheese filling, and the delicate elegance of raspberry puree swirled throughout, creating an irresistible balance of flavors and colors. It’s a perfect choice whether you’re celebrating a special occasion or simply craving something sweet that feels homemade and sophisticated all at once.

Ingredients You’ll Need

The image shows several small white bowls with different ingredients set on a white marbled surface. On the right side, there is a white bowl filled with four blocks of soft white cream cheese. Next to it is a white bowl filled with bright red raspberries. Below that is a white bowl holding four brown eggs. To the left of the eggs is a small clear glass with vanilla extract. Above that is a small white bowl with melted butter, and next to it is a tiny white bowl with salt. In the upper left corner, a medium white bowl holds a heap of white sugar, and next to it on the right is a white bowl filled with light yellow cornmeal. Everything is spaced evenly and looks neat. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Raspberry-Swirl Cheesecake Recipe plays a crucial role in crafting that perfect harmony of taste and texture. The simplicity of these essentials not only makes it approachable but ensures each bite is nothing short of delightful.

1 cup finely ground graham crackers: Provides the classic, slightly sweet and crunchy base that holds the cheesecake together.
2 tablespoons unsalted butter, melted: Binds the graham cracker crumbs for a solid, buttery crust.
1 ¾ cups sugar: Sweetens both crust and filling, enhancing the overall flavor without overwhelming.
6 ounces raspberries (about 1 ½ cups): Brings fresh fruity brightness and beautiful color for the signature swirl.
32 ounces cream cheese, room temperature: The creamy heart of the cheesecake, guaranteeing that smooth, rich texture.
1 pinch kosher salt: Balances the sweetness and amplifies the flavors.
1 teaspoon pure vanilla extract: Adds warmth and depth to the filling.
4 large eggs, room temperature: Creates structure and sets the cheesecake as it bakes.
Boiling water, for roasting pan: Essential for the water bath method to keep the cheesecake moist and crack-free.

How to Make Raspberry-Swirl Cheesecake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F and take a 9-inch springform pan, wrapping the outside with a double layer of foil. This step is essential to prevent water leakage during the water bath baking later on, which ensures your cheesecake stays moist and cracks-free.

Step 2: Make the Crust

In a medium bowl, combine the finely ground graham crackers with the melted butter and 2 tablespoons of sugar. Stir this mixture until well combined. Press it firmly into the bottom of your prepared springform pan, using the base of a measuring cup or a drinking glass to compact it tightly. This creates the sturdy, flavorful foundation for your cheesecake. Bake it for approximately 10 minutes, then set aside to cool while you reduce your oven temperature to 325°F.

Step 3: Prepare the Raspberry Puree

Next, pop the raspberries into a food processor and pulse until smooth, about 30 seconds. To avoid seeds in your final cheesecake, push this puree through a fine sieve into a small bowl, leaving the solids behind. Stir in 2 tablespoons of sugar to sweeten the fruit, then set this luscious sauce aside.

Step 4: Whip the Cream Cheese Mixture

Using an electric mixer fitted with a paddle attachment, beat the cream cheese at medium speed for about 3 minutes until wonderfully fluffy. Slowly add the remaining sugar, continuing to mix at low speed, and then blend in the pinch of kosher salt and vanilla extract until everything is combined beautifully.

Step 5: Incorporate the Eggs

Add the eggs one by one, mixing each just until combined. This cautious method prevents overmixing, which could cause cracks or a dense texture. Once your batter is smooth and glossy, pour it gently over the cooled crust in your pan.

Step 6: Add the Raspberry Swirl

Dollop spoonfuls of the prepared raspberry sauce over the cream cheese filling. Use a wooden skewer or toothpick to swirl the raspberry puree artistically through the filling, creating those signature beautiful ribbons of color and flavor that make this Raspberry-Swirl Cheesecake Recipe so irresistible.

Step 7: Bake Using a Water Bath

Place your springform pan inside a large roasting pan, then carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan. This gentle baking technique prevents cracking and encourages a tender, moist texture. Bake for 60 to 65 minutes, until the cheesecake is mostly set but still slightly jiggly in the center.

Step 8: Cool and Chill Thoroughly

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate, uncovered, for at least 6 hours or overnight to allow the flavors to deepen and the dessert to firm up perfectly. Before serving, run a knife around the edges to loosen the cake, then carefully remove the springform pan sides.

How to Serve Raspberry-Swirl Cheesecake Recipe

A round cheesecake pan wrapped in foil holds a creamy pale yellow cheesecake batter as the base layer. On top, bright red swirls of fruit sauce are spread in a flowing, leaf-like pattern covering the surface evenly. A woman's hand holds a thin skewer, gently dragging through the red sauce and creamy batter to create a marbled design with curved and pointed shapes. The pan rests on a white marbled surface, showing a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries on top are a classic choice, echoing the swirl inside and adding a vibrant pop of color. A light dusting of powdered sugar also creates a beautiful contrast and a hint of extra sweetness. For an elegant touch, a few fresh mint leaves can brighten the plate and complement the berry flavors wonderfully.

Side Dishes

This cheesecake pairs beautifully with a simple drizzle of raspberry sauce or a dollop of whipped cream. If you want to offer something contrasting, a scoop of vanilla ice cream or a few slices of fresh fruit like kiwi or mango can make the dessert experience even more special and refreshing.

Creative Ways to Present

Cut the cheesecake into neat wedges and serve on pastel-colored plates to enhance the jewel tones of the raspberry swirls. You can also make mini individual cheesecakes in ramekins or jars, perfect for an intimate gathering or an impressive guest dessert. Adding edible flowers around each slice offers a stunning visual treat that’s almost too lovely to eat.

Make Ahead and Storage

Storing Leftovers

Once enjoyed, wrap any leftover cheesecake tightly or place it in an airtight container and keep it refrigerated. This Raspberry-Swirl Cheesecake Recipe stays fresh for up to three days, but bringing the slices to room temperature for about 20 minutes before serving will bring back that luscious creamy texture.

Freezing

If you want to enjoy this cheesecake later, it freezes beautifully. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to one month. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Cheesecake is best served cold or at room temperature. Avoid microwaving as reheating can alter the texture. Instead, let the cake sit out for around 20 minutes to soften and enhance its creamy feel before enjoying.

FAQs

Can I use frozen raspberries in this Raspberry-Swirl Cheesecake Recipe?

Yes! Frozen raspberries work just fine, but be sure to thaw and drain them well before pureeing to avoid excess liquid that could affect the texture of the cheesecake.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes because it allows you to remove the cake without damaging its delicate crust and edges. If you don’t have one, you can line a regular cake pan with parchment paper or aluminum foil, but be careful when unmolding.

How long does it take to make the Raspberry-Swirl Cheesecake Recipe from start to finish?

Prep time is about 30 minutes, baking around 65 minutes, and chilling at least 6 hours or overnight. In total, plan on a full day to make the cheesecake, mainly because of chilling, but the hands-on work is quite manageable.

Can I substitute the graham cracker crust with another type?

Absolutely! Crushed digestive biscuits or even chocolate cookie crumbs can offer a tasty alternative crust, just adjust the sugar and butter amounts to suit the base you choose.

Why is the water bath important when baking this Raspberry-Swirl Cheesecake Recipe?

The water bath creates a moist, gentle heat environment that helps prevent cracking and ensures the cheesecake bakes evenly with a silky texture.

Final Thoughts

This Raspberry-Swirl Cheesecake Recipe truly is a celebration of creamy, fruity, and buttery perfection all wrapped into one beautiful dessert. It’s approachable enough for a weekend baking project yet impressive enough to wow your friends and family. Once you try it, this cheesecake is sure to become a beloved favorite that you’ll return to time and again—so grab those ingredients and get ready to create a showstopper!