Easy Raspberry Swirl Cheesecake – A Rich & Fruity Classic
Are you ready for a dessert that will impress everyone? This Raspberry Swirl Cheesecake is not only gorgeous but also delicious. With creamy layers and a fruity twist, it’s perfect for any occasion!
Why Make This Recipe
This cheesecake is a crowd-pleaser! It’s easy to make and features a lovely raspberry swirl that adds a pop of color and flavor. Whether you’re celebrating a birthday, holiday, or just want a sweet treat, this cheesecake will make your day special. Plus, making it at home means you can share it with family and friends!
How to Make Raspberry Swirl Cheesecake
Follow these simple steps to create your own Raspberry Swirl Cheesecake that will have everyone asking for the recipe.
Ingredients:
- 150 g butter cookies (or any dry cookies)
- 150 g unsalted butter, melted
- 50 g sugar
- 800 g cream cheese, at room temperature
- 250 g sugar
- 125 g sour cream (or crème fraîche)
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 2 tbsp all-purpose flour
- 125 g raspberry puree (seedless)
- 250 ml whipped cream
- 2 tbsp powdered sugar
- Fresh raspberries & mint leaves for garnish
Directions:
- Preheat the Oven: Set your oven to 175 °C (350 °F) for standard or 160 °C (320 °F) for fan-assisted. Line a 9-inch springform pan with parchment paper.
- Prepare the Crust: Crush the butter cookies into fine crumbs using a blender or a rolling pin in a bag. Mix the crumbs with the melted butter and sugar. Press this mixture firmly into the base of the springform pan and set aside.
- Make the Filling: In a large bowl, beat the cream cheese and sugar until creamy and smooth. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing gently until just combined. Carefully fold in the flour.
- Layer the Cheesecake: Pour half of the cheese mixture over the crust. Drizzle half of the raspberry puree on top and use a knife to gently swirl it. Repeat with the remaining cheese mixture and raspberry puree.
- Bake: Bake in the oven for about 55 minutes or until the center is almost set. Turn off the oven and let the cheesecake rest in the closed oven for an hour.
- Cool the Cheesecake: Let the cheesecake cool completely on a wire rack. Then chill it in the refrigerator for at least 4 hours, preferably overnight.
- Prepare the Topping: Whip the cream with powdered sugar until it forms stiff peaks. Spread it over the cooled cheesecake.
- Decorate & Serve: Garnish with fresh raspberries and mint leaves. Serve cold and enjoy!
How to Serve Raspberry Swirl Cheesecake
This cheesecake is best served cold. Slice it up and serve it on a pretty plate. You can use additional fresh raspberries or mint leaves for an extra touch!
How to Store Raspberry Swirl Cheesecake
You can store the cheesecake in the refrigerator. Make sure it’s covered to keep it fresh. It will taste great for up to 5 days!
Tips to Make Raspberry Swirl Cheesecake
- Make sure your cream cheese and eggs are at room temperature for a smooth filling.
- Don’t skip the chilling time; it helps the cheesecake set properly.
- Feel free to adjust the sweetness by adding more or less sugar based on your taste.
Variation
If you want to try something different, you can use other fruit purees like strawberry or blueberry. Each will give a unique twist to your cheesecake!
FAQs
1. Can I use a different crust?
Yes! You can use graham crackers or any other type of cookie you like.
2. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center when it’s done baking.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time and storing in the fridge until you’re ready to serve.
Now you’re all set to make a Raspberry Swirl Cheesecake that will leave everyone wanting more! Enjoy your baking!
