Raspberry Swirl Cheesecake

A light, lemony-tart cheesecake with a buttery graham cracker crust, finished with a swirl of vibrant raspberry puree.

Prep Time 25

Cook Time 1

Resting Time 3

Total Time 4 25

Course Dessert

Cuisine European

Servings 10

In a medium saucepan, add the raspberries, water, sugar, and lemon zest.
Cook on medium heat until sugar is dissolved and raspberries are softened. Break up the raspberries with a wooden spoon, stirring occasionally.
When the raspberry sauce is bubbling, make a slurry with cornstarch and lemon juice. To make the slurry, stir together cornstarch and lemon juice in a cup until dissolved.
Add the slurry into the raspberry sauce and lower the heat. Stir until combined. Continue cooking for about 4 more minutes, until slightly thickened and the sauce coats the back of a spoon.
Remove from heat and set aside to cool.

Preheat the oven to 350°F (175°C).
Crush the Graham crackers in a food processor or in a Ziploc bag using a rolling pin or wooden spoon.
In a small bowl, combined the melted butter and crushed Graham crackers. Stir until crumbly.
In an ungreased springform pan, press the Graham cracker mixture into the bottom of the pan and slightly up the sides. Use the bottom of a glass to flatten the mixture and make it even.
Bake at 350°F (175°C) for 10 minutes. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened cream cheese and sugar.
Add greek yogurt. Mix until combined.
Add the eggs, one at a time and mix until combined. Stir in the lemon zest.
Pour the cheesecake filling into the cooled graham cracker shell and smooth the top with a spatula. Tap the pan until the filling is even.
Spoon 4-5 dollops of the raspberry sauce into the cheesecake mixture in an "X" shape or spiral pattern. Use a knife or skewer to swirl the raspberry sauce into the cheesecake mixture in random patterns.
Continue until you get a nice swirl effect, but don't overmix.
See our video on How to Make a Swirl Effect.

At the bottom of the oven, place an empty baking sheet. Boil water in a kettle and pour into the baking sheet.
Place the cheesecake in the center rack of the oven.
Bake at 350°F (175°C) for about 50 minutes, checking in the last 5 minutes. The cheesecake should be set around the edges and slightly jiggly in the center.
Cool at room temperature for about an hour, then refrigerate for at least 2 hours before serving.

Make sure the cheesecake is fully chilled before cutting.
Remove the sidewall of the springform pan. Use a wide spatula to gently lift the cheesecake off the base of the springform pan and onto a serving plate.
Cut and serve with whipped cream, extra raspberry sauce, or a drizzle of melted chocolate!

Tips:

Using Frozen Raspberries: Let frozen raspberries thaw slightly before cooking them into the raspberry puree. This helps them break down more easily for a smooth sauce.
Crunchier Crust: If you prefer a slightly crunchier crust, bake it for 2 extra minutes. Keep an eye on it to prevent overbaking.
Water Bath: This recipe uses a quick fix - putting a tray of boiling water at the bottom of the oven. For the best cheesecake , use a water bath! It ensures a creamy texture and prevents cracks. Read my water bath baking guide for detailed instructions.

Make Ahead:

Refrigerate: Cheesecake is best served after it’s been chilled. Refrigerate for at least 2 hours, or overnight, to allow the flavors to develop fully. Cover tightly to keep it fresh, it should keep for up to 4 days.
Freeze: Once cooled, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Store for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.

Keyword Baked Cheesecake, Cake, Cheesecake, Raspberry, Raspberry Cheesecake, Spring, Summer