Description
This Raspberry Swirl Crown cheesecake offers a showstopping dessert with a vibrant red swirl and a smooth, creamy filling. It is perfect for family dinners or as a special homemade gift, guaranteed to deliver a consistent and delicious result.
Ingredients
- 32 oz full-fat block cream cheese, softened
- 1.5 cups crushed graham cracker crumbs (about 12 full crackers)
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar (for crust)
- 1.5 cups granulated sugar (for cheesecake filling)
- 2 tablespoons powdered sugar (optional, for raspberry swirl)
- 4 large eggs, room temperature
- 0.5 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh raspberries
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Crust: Combine 1.5 cups crushed graham cracker crumbs, 0.5 cup melted unsalted butter, and 0.25 cup granulated sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated 350°F (175°C) oven for 8-10 minutes until lightly golden and fragrant. Cool on a wire rack.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat 32 oz softened cream cheese on medium speed for 2-3 minutes until completely smooth and lump-free. Gradually add 1.5 cups granulated sugar, beating until just combined. Add 4 large room-temperature eggs one at a time, mixing on low speed only until each is incorporated, scraping down the sides of the bowl. Stir in 0.5 cup sour cream and 1 teaspoon pure vanilla extract.
- Create the Raspberry Swirl: In a small saucepan, gently heat 1.5 cups fresh raspberries, 2 tablespoons powdered sugar (if using), and 1 tablespoon lemon juice over medium-low heat for 3-5 minutes until the raspberries soften and release their juices. Mash them with a fork, then press the mixture through a fine-mesh sieve into a small bowl to remove seeds, leaving a smooth, vibrant sauce.
- Assemble and Bake: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Dollop spoonfuls of the raspberry sauce on top of the cheesecake batter. Using a thin knife or skewer, gently swirl the raspberry sauce through the batter to create a beautiful pattern. To bake in a water bath, wrap the outside of your springform pan tightly with heavy-duty foil. Place the foil-wrapped pan into a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes until edges are set and the center jiggles slightly. If the top browns too quickly, lightly tent with aluminum foil.
- Chill: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly, then remove from oven and water bath. Cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and firm.
Notes
Ensure cream cheese and eggs are at room temperature for a lump-free batter. Digestive biscuits or gluten-free cookies can substitute graham crackers. Full-fat Greek yogurt is an alternative to sour cream. Frozen raspberries (thawed) or other berries can be used. Do not overmix the batter to prevent cracks. Baking in a water bath helps ensure a creamy, crack-free finish. If cracks appear, they can be hidden by extra raspberry sauce or whipped cream. The raspberry sauce is also great over pancakes.
- Prep Time: 30 minutes
- Cook Time: 77 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg