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Raspberry Swirl Cheesecake Recipe

Raspberry Swirl Cheesecake Recipe
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★★★★★

4.9 from 10 reviews

This Raspberry Swirl Cheesecake is a luscious dessert featuring a crunchy digestive biscuit crust, creamy cheesecake filling, and a vibrant raspberry swirl that adds a perfect balance of tartness. Finished with optional fresh raspberries and white chocolate curls, this elegant cheesecake is ideal for special occasions or a refined treat any time.

Ingredients

Scale

For the Crust:

  • 200 g digestive biscuits or graham crackers, crushed
  • 100 g unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Raspberry Swirl:

  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (to thicken)

For the Cheesecake Filling:

  • 500 g cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • ½ cup sour cream (or thick Greek yogurt)
  • 2 tablespoons all-purpose flour

Optional Garnish:

  • Fresh raspberries
  • White chocolate curls or mint leaves

Instructions

  1. Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and release their juices, about 5 minutes. Stir in the cornstarch and water mixture and cook for an additional 1–2 minutes until thickened. Strain through a fine mesh sieve to remove seeds if desired. Allow the puree to cool completely before use.
  2. Make the Crust: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix the crushed biscuits with melted butter and sugar until well combined. Firmly press the mixture into the bottom of the pan and bake for 10 minutes. Remove and let cool.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed after each addition. Incorporate sour cream and flour, mixing until just combined to avoid overmixing.
  4. Assemble with Raspberry Swirl: Pour half of the cheesecake filling over the cooled crust and smooth the surface. Spoon half of the raspberry puree in small dollops over the filling. Using a knife or skewer, gently swirl the puree to create a marbled pattern. Add the remaining cheesecake batter on top and repeat the swirling process with the remaining puree.
  5. Bake the Cheesecake: Place the springform pan on a baking tray and bake for 50–55 minutes, until the edges are set and the center is slightly wobbly. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.
  6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to set fully.
  7. Serve and Decorate: Release the cheesecake from the pan and transfer to a serving plate. Garnish with fresh raspberries, white chocolate curls, or mint leaves for an elegant presentation. Use a warm knife to slice for neat pieces.

Notes

  • For a seedless swirl, strain the raspberry puree after cooking.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Do not overmix the batter after adding flour to prevent a dense texture.
  • Use a water bath if desired to help prevent cracking during baking.
  • Chilling overnight enhances flavor and texture.
  • Use a warm, clean knife for slicing to get smooth cuts.

Nutrition

Keywords: Raspberry Swirl Cheesecake, Cheesecake recipe, Berry desserts, Elegant dessert, Fruit cheesecake

Find it online: https://maicook.com/raspberry-swirl-cheesecake-recipe/