Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

Swirled with raspberry jam, raspberry cheesecake is as pretty to look at as it is delicious. Plus, tips for a perfectly baked cheesecake.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with waxed paper.
  3. Step 3

    In a medium bowl, add the graham cracker crumbs and melted butter. Toss with a fork until evenly moistened.
  4. Step 4

    Press the mixture over the bottom and 1-inch up the sides of the prepared pan. Refrigerate until ready to use.
  5. Step 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.
  6. Step 6

    Beat in the sour cream until blended.
  7. Step 7

    Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
  8. Step 8

    Pour half of the batter into the prepared pan.
  9. Step 9

    In a small bowl, combine the jam and lemon juice, stirring until smooth.
  10. Step 10

    Drizzle 1/4 of the jam mixture in stripes over the batter.
  11. Step 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.
  12. Step 12

    Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center.
  13. Step 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.
  14. Step 14

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