Raspberry Swirl Cheesecake

Delight in the creamy decadence of this Raspberry Swirl Cheesecake 🍰🍇, a dessert that marries the tangy sweetness of fresh raspberries with the rich, velvety texture of classic cheesecake. The beautiful swirls of vibrant raspberry sauce not only add a burst of flavor but also create a stunning visual appeal, making this cheesecake the perfect centerpiece for any celebration or gathering.

The buttery graham cracker crust provides a delightful crunch that complements the smooth cheesecake filling, creating a harmonious balance of textures in every bite. The raspberry sauce, made from fresh raspberries, adds a refreshing fruitiness that cuts through the richness of the cream cheese, leaving you with a perfectly balanced dessert. Whether it’s a special occasion or a simple weekend treat, this cheesecake is sure to impress.

Making this Raspberry Swirl Cheesecake is easier than you might think, and the result is a show-stopping dessert that’s worth every minute of preparation. The homemade raspberry sauce infuses the cheesecake with natural sweetness and a touch of tartness, creating a flavor profile that’s both sophisticated and universally loved. Serve it chilled for a refreshing dessert that will have your guests coming back for more.

Raspberry Swirl Cheesecake 🍰🍇

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
2 cups fresh raspberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
4 packages cream cheese (8 oz each), softened
1 1/4 cups sugar
1 teaspoon vanilla extract
4 large eggs

Instructions:

Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
In a saucepan, combine raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Strain the mixture to remove seeds and set aside.
Beat the cream cheese, 1 1/4 cups sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Pour half of the batter over the crust, then spoon half of the raspberry sauce over the batter. Pour the remaining batter on top and drizzle the remaining raspberry sauce over it. Swirl the raspberry sauce with a knife.
Bake for 55-60 minutes or until the center is set. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Enjoy!