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Ultra-Creamy Baked Raspberry Swirl Cheesecake

A perfect slice of creamy raspberry cheesecake featuring rich magenta swirls on a graham cracker crust.
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Create a stunning centerpiece dessert with this ultra-creamy baked raspberry swirl cheesecake. This recipe delivers a rich, tangy flavor and a smooth cream cheese filling that impresses guests every time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for sauce)
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Make the raspberry swirl sauce: In a small saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Heat over medium heat, stirring until the mixture thickens into a sauce, about 5 minutes. Mash the berries slightly. Set aside to cool.
  4. Prepare the creamy cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until completely smooth. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, mixing only until just combined after each addition. Do not overmix the batter.
  6. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cooled raspberry sauce over the batter. Gently swirl with a knife.
  7. Pour the remaining batter over the top, then drizzle with the remaining raspberry sauce. Use a knife to create a final swirl pattern on the top layer.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly in the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting.
  • If you prefer a brighter raspberry topping, skip the cooking step and simply press fresh raspberries through a fine-mesh sieve to create a smooth puree, then use this puree for swirling.
  • To achieve a stunning, flawless top, avoid overbeating the batter once the eggs are added.

Nutrition

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