Raspberries take center stage in this delectable dessert, transforming a classic cheesecake into a visually stunning and tantalizing treat. With its rich, creamy texture and the perfect balance of tart and sweet, this raspberry swirl cheesecake is a testament to the versatility of this beloved berry. The recipe is straightforward, requiring no gelatin, making it accessible to bakers of all skill levels. Follow this guide to create a dessert that’s as delightful to look at as it is to eat, promising to be the highlight of any gathering.
Recipe
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tbsp unsalted butter, melted
F or the Cheesecake Mixture:
1 (8-ounce) block cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/4 cup raspberry puree
For the Raspberry Swirl:
1/2 cup raspberry puree
2 tbsp sugar
For the Topping:
Whipped cream
Fresh raspberries
Powdered sugar for dusting
Directions
Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.
Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.
Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 4 hours (including chilling)
Kcal: 320
Servings: 12
Notes
Raspberry Puree: For the best flavor, use fresh raspberries. If unavailable, frozen raspberries, thawed and drained, are a great alternative.
Serving Suggestions: Serve chilled. For an extra touch of elegance, garnish with fresh mint leaves alongside the raspberries.
Storage: This cheesecake can be refrigerated for up to 3 days. For longer storage, freeze individual slices on a baking sheet before transferring to a freezer-safe container.
Nutritional Breakdown (per serving)
Calories: 320
Carbohydrates: 34g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 115mg
Sodium: 220mg
Potassium: 125mg
Fiber: 1g
Sugar: 25g
Vitamin A: 700IU
Vitamin C: 4mg
Calcium: 60mg
Iron: 1.2mg
This dessert is not only a feast for the eyes but also provides a good balance of nutrients, making it a satisfying treat that doesn’t compromise on taste or health.
FAQs
Q1: Can I use a different berry for the swirl? A1: Absolutely! While raspberries offer a unique flavor and color, strawberries, blueberries, or blackberries can also create delicious swirls.
Q2: Is it necessary to use a water bath for baking? A2: This recipe does not require a water bath, but using one can help prevent cracks on the surface of your cheesecake.
Q3: Can I make this cheesecake gluten-free? A3: Yes, simply substitute the graham cracker crumbs with your favorite gluten-free alternative.
Q4: How do I know when the cheesecake is done baking? A4: The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.