raspberry swirl cheesecake

raspberry swirl cheesecake

This is a cheesecake that I have been wanted to try for a long time. The only difficult thing about this cheesecake in my opinion is sieving the raspberry puree to remove the seeds. I baked individual small portions in cupcake liners for a church picnic and had some leftover cheesecake batter and puree so I baked two mini cheesecakes in mini tins. I am sure you can bake a full-sized cheesecake using this recipe as well. The cheesecake was simple and yummy. I would probably try and see if I can use other berries in the future. My comments are in red.

Raspberry Swirl Cheesecake

(taken from Annie’s Eats; click here for recipe)

Makes about 32 cupcakes (I only managed to make about 24 cupcakes with the amount of cracker crust I had. I did however have a lot of leftover cheesecake batter/filling)


For the crust:

  • 1½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar

For the raspberry swirl:

  • 6 oz. fresh raspberries
  • 2 tbsp. sugar

For the filling:

  • 2 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature


  1. Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  I used the bottom of a bottle to help me press the mixture evenly at the bottom of the liner. Bake until just set, 5 minutes.  Transfer to a cooling rack.
  2. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
  3. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
  4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

If baking a normal-sized cheesecake, press crumbs down in 9-inch springform pan and bake for about 10 minutes. Cool crust and fill with filling. Dot the top with the puree and swirl with a toothpick. Bake for about 30-45 minutes, or until set. Then refrigerate for at least 4 hours, preferably overnight.


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