Raspberry Swirl Cheesecake
Rich, creamy raspberry swirl cheesecake bars with a graham cracker crust and vibrant raspberry ribbons.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 8 oz block cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla bean paste
- 4 large eggs room temperature
- 2 tbsp all-purpose flour
- 1/4 cup raspberry puree
- 1/2 cup raspberry puree
- 2 tbsp granulated sugar
- Whipped cream for serving
- Fresh raspberries for serving
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Stir until the mixture is evenly moistened and resembles damp sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan, packing it down with the bottom of a measuring cup. Chill the crust in the refrigerator while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy, scraping down the bowl as needed.
- Add the sour cream and vanilla bean paste to the cream cheese mixture and mix until smooth and fully combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated, and avoid whipping in too much air.
- Sprinkle in the flour and gently fold it into the batter, then stir in 1/4 cup raspberry puree until evenly blended.
- Pour the cheesecake filling over the chilled crust and spread it into an even layer with a spatula.
- In a small bowl, stir together the remaining 1/2 cup raspberry puree and 2 tbsp granulated sugar until well combined.
- Spoon small dollops of the raspberry mixture over the surface of the cheesecake batter, spacing them evenly across the pan.
- Use a toothpick or thin knife to gently swirl the raspberry dollops through the top of the batter, creating a marbled pattern without disturbing the crust.
- Bake the cheesecake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle when lightly shaken.
- Transfer the pan to a wire rack and let the cheesecake cool completely to room temperature.
- Cover the pan tightly and refrigerate the cheesecake for at least 3 hours, or until fully chilled and set.
- When ready to serve, lift the cheesecake from the pan using the parchment overhang and place it on a cutting board. Cut into 12 bars with a sharp knife, wiping the blade between cuts.
- Top the bars with whipped cream and fresh raspberries, then dust lightly with powdered sugar before serving.
Notes
- Use room temperature cream cheese and eggs so the batter mixes smoothly without lumps.
- Do not overbake; remove the cheesecake while the center still has a slight wobble for a creamy texture.
- For clean slices, chill thoroughly and cut with a hot, dry knife, wiping between each cut.
- Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months.
- Do not overbake; remove the cheesecake while the center still has a slight wobble for a creamy texture.
- For clean slices, chill thoroughly and cut with a hot, dry knife, wiping between each cut.
- Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months.