Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

The Spruce / Ana Zelic

Prep: 20 mins
Cook: 70 mins
Chilling: 4 hrs
Total: 5 hrs 30 mins
Servings: 12 to 16 servings
Yield: 1 9-inch cheesecake
Nutrition Facts (per serving)
335 Calories
24g Fat
27g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 335
% Daily Value*
Total Fat 24g 30%
Saturated Fat 13g 66%
Cholesterol 98mg 33%
Sodium 191mg 8%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 20g
Protein 5g
Vitamin C 3mg 14%
Calcium 72mg 6%
Iron 1mg 3%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Swirled with jam, this raspberry cheesecake is as pretty to look at as it is delicious. Before getting started, it may be helpful to review some cheesecake baking tips to ensure a beautifully finished dessert.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 3 ounces (6 tablespoons) unsalted butter, melted

For the Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature

  • 1 cup white sugar

  • 1 cup sour cream

  • 3 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1/3 cup seedless raspberry jam

  • 2 teaspoons freshly squeezed lemon juice

  • Fresh raspberries, for garnish

Steps to Make It

  1. Gather the ingredients.

    Raspberry Swirl Cheesecake ingredients

    The Spruce / Ana Zelic

  2. Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with waxed paper.

    springform pan and lined on the bottom with waxed paper

    The Spruce / Ana Zelic

  3. In a medium bowl, add the graham cracker crumbs and melted butter. Toss with a fork until evenly moistened.

    graham cracker crumbs and melted butter mashed together in a bowl

    The Spruce / Ana Zelic

  4. Press the mixture over the bottom and 1-inch up the sides of the prepared pan. Refrigerate until ready to use.

    graham cracker mixture made into a crust in the prepared pan

    The Spruce / Ana Zelic

  5. In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary.

    cream cheese and sugar beat together

    The Spruce / Ana Zelic

  6. Beat in the sour cream until blended.

    beat sour cream into the cream cheese and butter mixture

    The Spruce / Ana Zelic

  7. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

    eggs added to the cream cheese filling

    The Spruce / Ana Zelic

  8. Pour half of the batter into the prepared pan.

    cheesecake filling poured into the crust

    The Spruce / Ana Zelic

  9. In a small bowl, combine the jam and lemon juice, stirring until smooth.

    combine the jam and lemon juice

    The Spruce / Ana Zelic

  10. Drizzle 1/4 of the jam mixture in stripes over the batter.

    jam mixture poured on top of the cheesecake filling

    The Spruce / Ana Zelic

  11. Spoon the remaining cheesecake batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.

    knife is used to create swirls in the cheesecake

    The Spruce / Ana Zelic

  12. Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center.

    baked raspberry swirl cheesecake on a cooling rack

    The Spruce / Ana Zelic

  13. While still in the pan, set the cheesecake on a wire rack to cool completely. Wrap the cake pan in plastic and chill for at least 4 hours. Remove the cake from the refrigerator 30 minutes before serving.

    raspberry swirl cheesecake covered with plastic wrap

    The Spruce / Ana Zelic

  14. Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries, serve, and enjoy!

    Raspberry Swirl Cheesecake with fresh raspberries on top

    The Spruce / Ana Zelic

Tips

  • The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months.
  • If your cheesecake always cracks, try this: Before heating the oven, place a baking pan half-filled with hot tap water on the bottom rack. Bake the cake on the middle rack above the pan and don't peek.
  • A cheesecake is done when the edges are slightly puffed and an area the size of a silver dollar in the center is moist and soft. It will firm as the cake cools.
  • If you have trouble cutting this raspberry cheesecake, try it with dental floss or fishing line. Simply stretch a length across the top of the cake and, holding it taut, bring it down to the bottom of the cake. Let go of one end and pull the floss out with the other. You may want to do so before guests arrive.