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Raspberry Cheesecake Swirl Cake

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A luscious and creamy cheesecake swirl cake featuring vibrant raspberry swirls, perfect for special occasions or as a fruity dessert treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup raspberry preserves or raspberry puree
  • 1 tbsp cornstarch (if using raspberry puree)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in sour cream and vanilla extract until fully combined.
  6. Pour the cheesecake batter over the crust and smooth the top.
  7. In a small bowl, stir raspberry preserves (or raspberry puree mixed with cornstarch). Drop spoonfuls over the batter and use a knife to swirl into the cheesecake layer.
  8. Bake for 45–50 minutes or until the center is set but still slightly jiggly.
  9. Turn off the oven, leave the door slightly open, and let the cake cool inside for 1 hour.
  10. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

  • Use fresh or frozen raspberries blended and strained for a smoother swirl.
  • Ensure all ingredients are at room temperature for best texture.
  • Do not overbake; the center should still jiggle slightly when done.

Nutrition

Keywords: raspberry cheesecake, swirl cake, raspberry dessert, creamy cheesecake, fruit swirl cake

Find it online: https://zesticook.com/raspberry-cheesecake-swirl-cake/