Raspberry Swirl Cheesecake Recipe

Name: Raspberry Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 9 chocolate graham crackers, broken into pieces; 3 tablespoons vegetable oil; 2 tablespoons water; 1 1/4 cups (6 ounces) fresh or frozen and defrosted raspberries; 1 1/4 cups sugar, plus 2 tablespoons, divided; 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened; 2 (8-ounce) tubs fat-free cream cheese, softened; 1 cup reduced-fat sour cream; 2 large eggs; 3 large egg whites; 2 tablespoons all-purpose flour; 2 teaspoons pure vanilla extract; 2 teaspoons finely grated fresh lemon zest; 1/4 teaspoon salt

Servings: persons

Cooking spray
9 chocolate graham crackers, broken into pieces
3 tablespoons vegetable oil
2 tablespoons water
1 1/4 cups (6 ounces) fresh or frozen and defrosted raspberries
1 1/4 cups sugar, plus 2 tablespoons, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
2 (8-ounce) tubs fat-free cream cheese, softened
1 cup reduced-fat sour cream
2 large eggs
3 large egg whites
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt

1
Preheat oven to 350u00b0. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground. Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 325u00b0.
2
Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain puree into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.
3
In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until just combined. Add eggs then egg whites, one at a time, beating after each addition to incorporate. Add flour, vanilla, lemon zest, and salt, and mix until combined.
4
Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry puree all over top of cheesecake. Using a wooden skewer or knife, swirl the puree. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.
5
Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.

1380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 9 chocolate graham crackers, broken into pieces, 3 tablespoons vegetable oil, 2 tablespoons water, and more.

Yes, Raspberry Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Swirl Cheesecake

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