Raspberry Swirl Cheesecake: Creamy, Tangy, and Show-Stopping

This Raspberry Swirl Cheesecake is made with creamy cheesecake filling and a tangy raspberry swirl. It’s the perfect dessert for any occasion, from a casual family dinner to a fancy party.

We love the beautiful colors of this simple dessert. It is guaranteed to be a show-stopping dessert on your dessert table.

Photo byMaria's Mixing Bowl

If you love making homemade swirl cheesecakes then next time give this Strawberry Swirl Cheesecake recipe a try.

❤️ Why You’ll Love This Recipe

• There is no need to spend a high dollar on a bakery cheesecake when you can make it at home for much less.
• You only need simple ingredients to make this raspberry cheesecake, so you don’t have to worry about spending a lot of time tracking down hard-to-find ingredients.
• This recipe is also easy enough that even beginners can make it.

🛒Ingredients

Next time you are in the grocery store, pick up these ingredients so that you can enjoy a slice of this raspberry swirl cheesecake with your family and friends.

Crust:

• 2 cups graham crackers 15 whole sheets
• ⅓ cup brown sugar
• ⅔ cup melted butter

Cheesecake:

• 32 ounces cream cheese softened
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• ½ teaspoon lemon extract
• ½ teaspoon salt

Raspberry swirl:

• 1 ½ cups frozen raspberries
• ⅛ cup sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Photo byMaria's Mixing Bowl

🔪 How to Make This Raspberry Swirl Cheesecake

This is a quick overview of the steps needed to make this cheesecake recipe. You can find the full instructions in the printable recipe card at the bottom of the post.

Pulse the graham crackers and brown sugar. Then pour in the melted butter and mix until combined. Press into the bottom of the springform pan. Bake in a preheated oven for 10 minutes.

Make the raspberry swirl by mixing water and cornstarch. In a saucepan add the raspberries, cornstarch slurry, and sugar. Simmer for five minutes. Then cool.

Beat together the cream cheese and sugar until fluffy. Add in the eggs one at a time.

Mix the vanilla and lemon extracts into the cheesecake batter.

Pour 2/3 of the cheesecake mixture into the pan, top with half of the raspberry mixture, and swirl. Repeat with the remaining batter.

Bake the cheesecake in a water bath for 1 hour and 10 minutes. Cool the cheesecake.

🥫 Storage

Storage – Store the cheesecake in an airtight container in the fridge for up to five days.

Freezing – You can also freeze this cheesecake in a freezer-safe container for up to three months. Thaw in the fridge overnight before enjoying.

Serve With

This cheesecake goes well with just about any meal that you enjoy. We like to serve it with this Bacon Wrapped Pork Tenderloin and these Brussel Sprouts in Garlic Parmesan Butter.

💭 Tips

Here are a few tips that you can use to ensure that this cheesecake turns out perfectly for you when you make it.

• Use room temperature ingredients so that you get the creamiest cheesecake filling.
• Using a water bath will prevent the cheesecake from cracking and drying out in the oven.
• Once you add the eggs to your batter, do not over-mix, mix until just combined or your cheesecake will deflate.

Photo byMaria's Mixing Bowl

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I make cheesecake ahead of time?

Yes, we recommend that you make this cheesecake the night before you plan to serve it, so that it has time to set up.

🍽 More Cheesecake Recipes

Do you enjoy cheesecakes? If so, try these delicious recipes:

• Oatmeal Creme Pie Cheesecake
• Mini Blueberry Lemon Cheesecakes
• Lemon Meringue Cheesecake