Raspberry-Swirl Cheesecake Recipe (With Video)

Prep Time:

25 mins

Total Time:

10 hrs 5 mins

Servings:

8 to 10

Yield:

1 9-inch cheesecake

Our easy raspberry cheesecake recipe has a gorgeous swirled top made from fresh pureed raspberries mixed with sugar. The puree is dropped onto the simple cream cheese filling and swirled using a toothpick or wooden skewer. It's quick to make the graham cracker crust and filling, then the cheesecake needs about an hour to bake—in a water bath in the oven—and at least six hours to chill. It's one of our favorite make-ahead desserts as it can be made up to three days before serving, plus it's pretty and the flavor is sublime.

Raspberry Swirl Cheesecake — Brie Goldman

Using a Springform Pan for Cheesecake

Cheesecake is a delicate dessert and it can be damaged when you try to lever it out of a baking dish. That’s why we use a springform pan for baking cheesecake. A springform pan is a nonstick pan with removable sides. It opens and fastens with a clasp in the band so it can easily separate from the dessert inside.

This Cheesecake Is a Great Make-Ahead Dessert

This raspberry cheesecake is one of our favorite make-ahead desserts, perfect for entertaining. It can be wrapped in plastic and refrigerated for up to three days.

Serving: Let the cheesecake stand at room temperature for 20 minutes before serving so it's not too cold. If you serve it straight from the refrigerator, the flavor will be dulled.

Directions

Ingredients for Raspberry Swirl Cheesecake — Brie Goldman

Preheat oven and prep springform pan:

Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Brie Goldman
Mix crumbs, butter, and sugar:

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl.

Brie Goldman
Press crumb mixture into pan:

Press crumb mixture firmly onto bottom of pan.

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Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer.
Bake and cool crust:

Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325°F.

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Make raspberry puree:

Process raspberries in a food processor until smooth, about 30 seconds.

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Strain puree:

Pass puree through a fine sieve into a small bowl; discard solids.

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Add sugar to puree:

Whisk in 2 tablespoons sugar, and set aside.

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Beat cream cheese:

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.

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Add sugar, salt, and vanilla:

With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined.

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Add eggs:

Add eggs, one at a time, mixing each until just combined (do not overmix).

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Pour filling over crust:

Pour cream cheese filling over crust.

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Drop spoons of raspberry sauce:

Drop raspberry sauce by the teaspoon on top.

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Swirl raspberry sauce:

With a wooden skewer or toothpick, swirl sauce into filling.

Brie Goldman

Brie Goldman
Assemble water bath and bake cheesecake:

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Brie Goldman
Cool cake and refrigerate:

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Brie Goldman

Storing Leftover Cheesecake

Leftover cheesecake should be placed in an airtight container and refrigerated for up to three days. Do not serve the leftovers straight from the fridge, allow them to sit at room temperature for about 20 minutes

Frequently Asked Questions

What type of cream cheese is best for cheesecake?

The type of cream cheese that is best for cheesecake is full-fat cream cheese. It is a must for flavorful cheesecake. Skip anything labeled "low-fat" or "Neufchatel," which can have up to 25 percent less fat. Also avoid whipped cream cheese.
Why do we wrap a springform pan in foil before baking the cheesecake?

We wrap a springform pan in foil before baking the cheesecake because no one wants a cheesecake with a soggy bottom. Wrapping the springform pan in two layers of foil is an insurance policy to prevent the possibility of any water getting into the springform pan from the water bath. If water does get in, it will ruin the cheesecake.
How do you make a swirl on cheesecake?

To make a swirl on top of a cheesecake, you need a fruit puree, sauce, or jam. In our raspberry swirl cheesecake, we drop the sauce by the teaspoonful over the surface of the unbaked cheesecake. Alternatively, you can put the fruit into a freezer bag, snip off one corner, and pipe dots or other shapes. Then use a toothpick or wooden skewer to draw through the dots to create the swirls. Once the swirl is finished, the cheesecake is ready to bake.