Raspberry-Swirl Cheesecake with Chocolate Crust

8 to 10 Serves

Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a wooden skewer.


  • Unsalted butter, room temperature, for pan

  • ½ recipe Chocolate Wafer Cookie Crust

  • 6 ounces raspberries

  • 2 ¼ cups sugar, plus 2 tablespoons

  • 3 ½ pounds (seven 8-ounce packages) cream cheese, room temperature

  • ½ cup unbleached all-purpose flour

  • 1 cup sour cream, room temperature

  • 1 ½ teaspoon pure vanilla extract

  • 5 large eggs


  1. Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Press the dough into the bottom of the pan, patting it into an even layer. Wrap the exterior of the pan (including the base) in a double layer of foil. Freeze the dough in the pan for 5 minutes.

  2. Place the pan on a baking sheet. Bake until the crust is firm to the touch, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.

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

  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With the mixer on low speed, gradually add sugar mixture to cream cheese, mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

  5. Transfer reserved raspberry sauce to a small squeeze bottle; set aside. Pour cream-cheese filling into the prepared pan. Pipe reserved sauce evenly on top of cake in teaspoon-size amounts. With a wooden skewer or toothpick, swirl the sauce into filling.

  6. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

    raspberry-swirl cheesecake
    Jonathan Lovekin
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