Raspberry-Swirl Cheesecake

Rating: 3.65 stars
445 Ratings
  • 5 star values: 109
  • 4 star values: 156
  • 3 star values: 115
  • 2 star values: 46
  • 1 star values: 19

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

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Ingredients

Directions

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

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  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Cook's Notes

This cheesecake, once set, can be wrapped in plastic and refrigerated for up to 3 days. Let stand at room temperature for 20 minutes before serving.

Reviews (23)

445 Ratings
  • 5 star values: 109
  • 4 star values: 156
  • 3 star values: 115
  • 2 star values: 46
  • 1 star values: 19
Anonymous
Rating: 5 stars
10/31/2019
I eat that at my friend and i could not believe how divine this is. I cannot wait to cook it and have some more. I would have gave above and beyoud 5 stars as it is... Heaven.
Anonymous
Rating: 5 stars
12/23/2017
This is a fantastic recipe - my family loves it and insists on it for every holiday or special occasion. I'm surprised to see the poor reviews from others. The raspberry sauce prepped this way lends a light freshness that offsets the richness of the cream cheese. Simple and delicious!
Anonymous
Rating: Unrated
07/11/2017
Very awesome cheese cake recipe. This recipe is Very good, easy and fast!! I tried it for my guest. They loved it very much. Cake was very awesome and very delicious.Thanks for sharing good cake recipe. https://www.cakengifts.in/cake-delivery-in-ghaziabad
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Anonymous
Rating: Unrated
11/11/2013
this turned out to be one of the best cheesecakes i've ever tasted and was a huge hit with everyone. it's slightly denser than cheesecakes made with sour cream, but still incredibly light and fluffy. personally, i prefer the non-sour cream recipes. the only alterations i made were to add a dash of almond extract to the cheesecake batter along with the vanilla, and i mixed in about a tablespoon or more of cointreau to the rasberry sauce to give it a kick.
Anonymous
Rating: 5 stars
10/06/2013
This was excellent! Didn't need to grease the springform pan - turned out perfectly. I did go around edge with thin knife after it cooled and before putting in fridge. Only addition I did was to use chocolate drizzle when serving as another person suggested. That was a great suggestion, but without it is still perfect.
Anonymous
Rating: 5 stars
10/05/2013
I have this in the oven now. Kind of worried because the recipe didn't say to spray or butter pan - so I didn't. Followed all steps exactly. Can't wait for it to get done. Will update with results!
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Anonymous
Rating: 5 stars
09/12/2012
This recipe was decadent . Followed the recipe as written ,except in the raspberry purée I put one table spoon Gran Marnier liqueur . Then after cheese cake was total chilled in fridge, drizzling of chocolate lightly across top. We all know raspberry &chocolate = love .Thats what my family and lady's at work thought . Five star . Thank you Martha
Anonymous
Rating: Unrated
06/30/2012
Really good recipe! Take note: this is excellent for people who require gluten free foods! Also, I pureed the raspberries, but didn't bother to strain. The seeds and pulp were delicious.
Anonymous
Rating: Unrated
07/20/2010
My husband and my sister don't like cheesecake - but they LOVE this! I am not a cook but this is really easy to make. I served it a a Christmas party and had to show my friends the recipe because they didn't believe I made it!! LOVE IT!!!
Anonymous
Rating: Unrated
01/25/2010
I don't have a roasting pan so I baked it in the oven. It was gooey in the middle. I won't make it again unless I get a roasting pan and MAYBE then it will 'set' right.
Anonymous
Rating: Unrated
09/14/2009
I made this for my first Valentine's Day with my current boyfriend. It was still gooey in the middle and I was so bummed that I'd messed it up. Well, it's his favorite. Every time I ask what I should make for dessert it's always this. Only he wants it gooey in the middle and I can't, for the life of me, seem to mess it up the way he likes it. =) Oh well. It's a hit with everyone.
Anonymous
Rating: Unrated
02/10/2009
This cheesecake is outstnding! I made this for my niece's birthday. Such a simple list of ingredients and very easy-to-follow instructions. I did not strain my raspberry puree and it turned out just fine. I will definately save this recipe and make it again when raspberries are in season and not as expensive!
Anonymous
Rating: Unrated
12/31/2008
this chessescake is the best to make. instead of using fresh rasberrys and doin all that process to strain them and everything instead i used strawberry or blueberry syrup. much eaiser and it saves time.
Anonymous
Rating: Unrated
08/25/2008
This is the best cheesecake I have ever tasted. It was relatively easy to make, but a bit tricky in places. However, I'm sure once you've made it a few times it becomes easier. My cheesecake cracked on the top, but I covered it up with some fresh raspberries. Delicious!
Anonymous
Rating: Unrated
07/17/2008
This is hands-down my favorite cheesecake recipe and I have made many over the years. I have never however followed the recipe - I use a container of frozen strawberries in place of the raspberry. Just thaw and throw in the blender with a tablespoon of cornstarch. Works beautifully and the seeds can be left in so eliminates the straining step. I use any extra as drizzle by cooking over medium heat on the stovetop with a little lemon juice added until thickened. Refridgerate then serve as a plate garnish under the slice of cheesecake!
Anonymous
Rating: Unrated
06/12/2008
This is the most perfectly-textured cheesecake recipe you will ever enjoy. It has become my signature entertaining dessert because of its universal appeal, ease of pre-preparation, and the wow-factor that accomanies it every time I take one from the fridge. I was able to make it perfectly on the first attempt. If you follow the directions closely, and be sure to bring all components to room temperature prior to assembling, you will see success.
Anonymous
Rating: Unrated
03/31/2008
I loved this cheesecake and I even used 1/3 less fat cream cheese! I think you would be able to use any kind of fruit if you want to rgwiener...Strawberries are a great idea!
Anonymous
Rating: Unrated
03/16/2008
Npw that strawberries are in season, can I substitute it for the raspberries?
Anonymous
Rating: Unrated
12/30/2007
found original recipe. reduce amount of raspberries to 1cup, sugar to 4 and half tsp in step 3. use 1 tbs of crumb mix onto each paper lined muffin tin, bake about 5mins, oven 325F, let cool. spoon 3 tbs of filling into each cup, bake 10 to 12mins. original recipe makes 2 dozen cupcake size cheesecakes. good luck!
Anonymous
Rating: Unrated
12/27/2007
I am actually in Berlin, but the metric isn't my problem. If you could see a picture of this cheesecake, it is usually shown large (it's usually size) and then with much smaller cheesecakes in mini form. I'm missing the adjustments on cooking times and how much crust to use per little cake to make the minis. Thanks.
Anonymous
Rating: Unrated
12/22/2007
if you're actually in berlin you won't mind the metric measures... 8 digestives bisquits finely ground 1n n n n tablespoons unsalted butter, melted 2,5 dl sugar 1,5 dl pureed raspberries (currants,cranberries) 600 gr cream cheese pinch of salt 1 teaspoon pure vanilla extract 2 large eggs this goes into 7n n n n inch springform pan. i bake it in 175 C for 60 to 65 mins,which leaves center quite wobbly, after turning the oven off, i leave cake in for another 30 mins for perfect results!
Anonymous
Rating: Unrated
12/20/2007
I once made the smaller version of this cake. I've lost the recipe that had the adjustments to the cooking times in it. Anyone remember what I have to change to make the mini form of this fabulous desert?
Anonymous
Rating: Unrated
11/24/2007
the ultimate cheesecake, my family loves it. i've alternated the raspberry with currants (black and red, either work great) or gone crazy and used both, the colors complement each other wonderfully. please, do not even think about using any light versions of cream cheese, treat youself with a decent cheesecake and reduce calories elsewhere ;)
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