Raspberry Swirl Cheesecake
This Raspberry Swirl Cheesecake is made with creamy cheesecake filling and a tangy raspberry swirl. It’s the perfect dessert for any occasion, from a casual family dinner to a fancy party.
We love the beautiful colors of this simple dessert. It is guaranteed to be a show-stopping dessert on your dessert table.
If you love making homemade swirl cheesecakes then next time give this Strawberry Swirl Cheesecake recipe a try.
Table of contents
❤️ Why You’ll Love This Recipe
- There is no need to spend a high dollar on a bakery cheesecake when you can make it at home for much less.
- You only need simple ingredients to make this raspberry cheesecake, so you don’t have to worry about spending a lot of time tracking down hard-to-find ingredients.
- This recipe is also easy enough that even beginners can make it.
🛒Ingredients
Next time you are in the grocery store, pick up these ingredients so that you can enjoy a slice of this raspberry swirl cheesecake with your family and friends.
Crust:
- graham crackers
- brown sugar
- melted butter
Cheesecake:
- cream cheese
- sugar
- eggs
- vanilla
- lemon extract
- salt
Raspberry swirl:
- frozen raspberries
- sugar
- water
- cornstarch
- lemon juice
See the recipe card below for quantities.
🔪 How to Make This Raspberry Swirl Cheesecake
This is a quick overview of the steps needed to make this cheesecake recipe. You can find the full instructions in the printable recipe card at the bottom of the post.
Pulse the graham crackers and brown sugar. Then pour in the melted butter and mix until combined. Press into the bottom of the springform pan. Bake in a preheated oven for 10 minutes.
Make the raspberry swirl by mixing water and cornstarch. In a saucepan add the raspberries, cornstarch slurry, and sugar. Simmer for five minutes. Then cool.
Beat together the cream cheese and sugar until fluffy. Add in the eggs one at a time.
Mix the vanilla and lemon extracts into the cheesecake batter.
Pour 2/3 of the cheesecake mixture into the pan, top with half of the raspberry mixture, and swirl. Repeat with the remaining batter.
Bake the cheesecake in a water bath for 1 hour and 10 minutes. Cool the cheesecake.
🥄 Equipment
This is a quick overview of the equipment that you need to make this homemade cheesecake recipe:
- Food processor
- 9″ Springform Pan
- small saucepan
- mixing bowls
- Electric mixer
- large pan for water bath
- Aluminum foil
🥫 Storage
Storage – Store the cheesecake in an airtight container in the fridge for up to five days.
Freezing – You can also freeze this cheesecake in a freezer-safe container for up to three months. Thaw in the fridge overnight before enjoying.
Serve With
This cheesecake goes well with just about any meal that you enjoy. We like to serve it with this Bacon Wrapped Pork Tenderloin and these Brussel Sprouts in Garlic Parmesan Butter.
💭 Tips
Here are a few tips that you can use to ensure that this cheesecake turns out perfectly for you when you make it.
- Use room temperature ingredients so that you get the creamiest cheesecake filling.
- Using a water bath will prevent the cheesecake from cracking and drying out in the oven.
- Once you add the eggs to your batter, do not over-mix, mix until just combined or your cheesecake will deflate.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, we recommend that you make this cheesecake the night before you plan to serve it, so that it has time to set up.
🍽 More Cheesecake Recipes
Do you enjoy cheesecakes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this raspberry swirl cheesecake recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Swirl Cheesecake
Equipment
- Food processor
- 9″ Springform Pan
- small saucepan
- mixing bowls
- Electric mixer
- large pan for water bath
- Aluminum foil
Ingredients
Crust:
- 2 cups graham crackers 15 whole sheets
- ⅓ cup brown sugar
- ⅔ cup melted butter
Cheesecake:
- 32 ounces cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- ½ teaspoon lemon extract
- ½ teaspoon salt
Raspberry swirl:
- 1 ½ cups frozen raspberries
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325 degrees.
- In a food processor, pulse the graham crackers and brown sugar until you achieve fine crumbs.
- Pour in the melted butter and pulse until butter is mixed and starts to pull away from the sides.
- Spread into the bottom of a 9” springform pan and press firmly.
- Place in the oven and bake for 10 minutes. Remove and set aside to cool.
- Mix the water and cornstarch and stir until dissolved.
- In a small saucepan place the raspberries, mixed cornstarch, sugar and lemon juice.
- Simmer over low for about 5 minutes, stirring frequently to prevent burning.
- Once it starts to thicken, remove from the heat and let cool slightly.
- To make the filling, beat the cream cheese and sugar until smooth and creamy.
- Add in the eggs, one at a time, mixing well each time you add an egg.
- Add in the vanilla and lemon extracts and the salt and beat until the cheesecake is very smooth and creamy.
- Pour about ⅔ of the cheesecake into the pan. Top with ½ of the raspberry mix and swirl with a skewer.
- Repeat with the remaining cheesecake filling and the raspberries.
- Place in a silicone cheesecake holder, or wrap the springform pan well with foil to prevent water seeping in.
- Place in a water bath and bake for 1 hour and 10 minutes.
- Remove and let cool to room temperature before placing in the refrigerator to chill for a minimum of 6 hours, best if left overnight.
- Run a knife around the edges to release the cake.
- Slice and enjoy!
