Nothing says summer like a creamy cheesecake with a vibrant raspberry swirl. This recipe combines the tangy sweetness of raspberries with the rich, smooth texture of classic cheesecake for a dessert that’s as beautiful as it is delicious.
Why This Recipe Works
- The combination of cream cheese and sour cream ensures a creamy, smooth texture that’s hard to resist.
- Fresh raspberries add a natural sweetness and a stunning color contrast.
- A water bath baking method prevents cracks, giving you a flawless cheesecake every time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- 2 tbsp sugar (for raspberry swirl)
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor or blender (for raspberry puree)
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let cool. Tip: For an extra crisp crust, press the crumbs up the sides of the pan as well.
Make the Cheesecake Filling
Beat the cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in the sour cream until just combined. Pour over the cooled crust.
Create the Raspberry Swirl
Puree the raspberries with 2 tbsp sugar until smooth. Drop spoonfuls onto the cheesecake batter, then use a knife to swirl. Tip: Don’t overmix, or you’ll lose the swirl effect.
Bake the Cheesecake
Wrap the springform pan in aluminum foil to prevent water seepage. Place in a roasting pan and fill with hot water halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 15 minutes, or until the center is just set.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving. Tip: This gradual cooling helps prevent cracks.
Tips and Tricks
For the smoothest cheesecake, ensure all ingredients are at room temperature before starting. If you’re short on time, you can use frozen raspberries for the swirl, but thaw and drain them first to avoid excess moisture. For a cleaner cut, dip your knife in hot water before slicing. Remember, patience is key with cheesecake—don’t rush the cooling process!
Recipe Variations
- Swap raspberries for strawberries or blackberries for a different berry flavor.
- Add a layer of chocolate ganache on top of the crust before adding the cheesecake batter for a chocolate twist.
- Incorporate lemon zest into the batter for a citrusy kick.
- Use a gluten-free graham cracker crust for a gluten-free version.
- Top with whipped cream and fresh berries for an extra decorative touch.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! Cheesecake is actually better the next day as the flavors have more time to meld. Just be sure to store it covered in the refrigerator.
Why do I need a water bath?
A water bath provides gentle, even heat that helps prevent the cheesecake from cracking and ensures a creamy texture. It’s a step worth the extra effort.
Can I freeze this cheesecake?
Yes, you can freeze it for up to a month. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator overnight before serving.
Summary
This Raspberry Swirl Cheesecake is a showstopper with its creamy texture and beautiful berry swirl. Perfect for summer gatherings or whenever you need a dose of berry bliss.
