Raspberry Swirl Cheesecake
This raspberry swirl cheesecake is probably the best cheesecake I’ve ever made! Its dense, smooth and creamy! With swirls of sweet raspberry jam!
Ok, I am a HUGE sucker for cheesecake! I HAD to make this raspberry swirl cheesecake recipe and upload it before valentines day! Nothing says “be mine” or “I love you” quite like a sweet, homemade treat. Not to mention the beautiful red of the raspberry jam!
If I had to pick a dessert of any kind, I would always and forever pick cheesecake.
I mean, come on! Whats there not to love about a cake, made of cream cheese and sweetness?!
Of course, I have to mention that I used Ina Garten’s cheesecake recipe for the base of this cheesecake. I knew it was going to be amazing! I just added a little twist to it! Or should I say, swirl?…
Ive seen a few different ways to make a swirl cheesecake. If you are swirling with a fruit, most people seem to use fresh fruit, boiled with some sugar to turn it into syrup. But I chose the easy way. I just used some jarred raspberry jam and some fresh lemon juice!
Ahhh, look at the siding! And that crust! It’s a beautiful thing. It even tastes beautiful!
Do you know how hard its been to not eat a piece or two of this cheesecake everyday?! I really need to give some away, or freeze it to save for when I have company over!
If you make this recipe, I hope you enjoy it! If you want another amazing cheesecake recipe, check this one out for the best ever cheesecake recipe! https://thehungrylyoness.com/the-best-cheesecake-ever/
Raspberry Swirl Cheesecake
Ingredients
For The Crust
- 1½ cups graham cracker crumbs (10 crackers)
- 1 tbsp granulated sugar
- 6 tbsps butter, unsalted, melted
For The Filling
- 5 blocks of cream cheese, very soft, room temperature
- 1½ cups granulated sugar
- 5 whole large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sour cream, room temperature
- 1 tbsp grated lemon zest
- 1½ tsps pure vanilla extract
For Raspberry Swirl
- 10 oz. jar of seedless raspberry jam
- 2 tbsps fresh lemon juice
Instructions
- Preheat oven to 350°.
- Mix together raspberry jam and lemon juice in a small bowl until smooth. Set aside.
- Grease the sides and bottom of a 9 inch spring form pan.
- To make it easier to take cheesecake off pan, I add a pieace of parchment paper to bottom of pan before locking pan in place. Then I trim off any paper sticking out around pan.
- Wrap bottom and sides of pan with tin foil.
- In a medium bowl, mix together ingredients for the crust. Press into bottom of pan and about 1 inch up sides. Bake in preheated oven for 8-10 minutes.
- When crust is done, lower oven temperature to 300°.
- In a bowl of stand mixer using paddle attachemnt, or hand held mixer, cream together cream cheese and sugar. It is very important to make sure your cream cheese is super soft and room temperature. This will allow for a nice and smooth batter with no clumps!
- Mix on high speed for about 5 minutes, until batter is nice and smooth and fluffy. You might have to scrape the edges and paddle a few times.
- Reduce speed to medium, and add the eggs and egg yolks two at a time, mixing well.
- With mixer on low, add sour cream, lemon zest and vanilla extract. Mix well until smooth.
- Pour half of batter into spring form pan. Spoon a few drops of jam mixture on top of batter (make sure to save some for the top as well). Using a knife, swirl through the drops of jam until its swirled throughout cake.
- Pour the rest of the batter on top, and drop the rest of the jam mixture on top using spoonfuls. Swirl around with a knife.
- Place your cheesecake in a water bath by placing cake in a large enough casserole dish, and adding about 1 cup of water to casserole dish (this helps prevent the cheesecake from cracking during baking). **make sure you only do this step if you wrapped the bottom and sides of your pan with foil!
- Bake in preheated oven for 2 hours.
- The middle will still be jiggly when done.
- Let cheesecake sit and cool completely. Place in fridge over night to let it set.
- Enjoy!
