Description
Savor the creamy delight of Raspberry Swirl Cheesecake Cake, featuring velvety cheesecake layered with a luscious raspberry swirl—perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine crushed graham crackers and melted butter until moistened.
- Press the mixture evenly into the bottom of a springform pan.
- Bake for 10 minutes, then remove from oven and let cool.
- In a large bowl, beat cream cheese and remaining sugar with an electric mixer until smooth.
- Add sour cream and vanilla extract; mix until well combined.
- Pour half of the cheesecake mixture over the cooled crust.
- In a small saucepan over medium heat, combine fresh raspberries and sugar.
- Cook until raspberries break down into sauce—about five minutes—then set aside to cool.
- Drizzle some raspberry sauce over the first layer of cheesecake mixture and gently swirl it with a knife.
- Repeat with the remaining cheesecake mixture and raspberry sauce.
- Bake in preheated oven for about 55-60 minutes or until set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour.
- Let cool completely at room temperature before refrigerating for at least four hours or overnight if possible.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For a fruity twist, try substituting raspberries with strawberries or blueberries. Ensure all ingredients are at room temperature for easy mixing. Patience is key—allowing the cake to cool completely will yield cleaner slices.