Raspberry swirl cheesecake that delights every bite!
A delicious raspberry swirl cheesecake that combines creamy cheesecake with a tangy raspberry swirl, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, mash the raspberries and mix with raspberry jam.
- Pour half of the cheesecake batter over the crust, then swirl in half of the raspberry mixture. Repeat with the remaining batter and raspberry mixture.
- Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a smoother texture, ensure the cream cheese is at room temperature before mixing.
- Feel free to use frozen raspberries if fresh ones are not available.
- Top with additional fresh raspberries for garnish before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg