Raspberry Swirl Cheesecake
In short: A creamy baked vanilla cheesecake rippled with a thick, seedless raspberry sauce, on a buttery biscuit crust. Make it a day ahead for clean slices. It takes about 2 h in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 1 h 15 min
- Resting
- 8 h
- Total
- 2 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 455 kcal
A swirl of tart raspberry sauce is the best answer to a rich cheesecake, because the fruit cuts through the cream. The sauce here is simmered and sieved so it is thick, seedless and bright, and then it is rippled through the batter with a knife. Baking takes about an hour in a moderate oven, followed by a long rest to finish setting. Made a day ahead, it slices cleanly.
Instructions
- Simmer the raspberries, 55 g sugar and lemon juice in a small pan over medium heat for 8 to 10 minutes, mashing with a spoon, until jammy. Press through a fine sieve, discard the seeds and cool the sauce completely. It should coat the back of a spoon.
- Heat the oven to 160°C (325°F). Grease a 23 cm (9 inch) springform pan and line the base with parchment paper.
- Mix the crumbs and melted butter until they look like wet sand. Press firmly over the base and 2 cm (3/4 inch) up the sides. Bake for 10 minutes, then cool.
- Beat the cream cheese and 170 g sugar on low speed for 2 minutes, until smooth. Beat in the eggs one at a time, then the sour cream, cornstarch, vanilla and salt, mixing just until blended.
- Pour half of the batter into the crust. Spoon one third of the sauce over it, then add the remaining batter and smooth the top.
- Drop the rest of the sauce in small spoonfuls over the top. Drag a knife through the sauce in loose S-shapes, once or twice only, to make ripples.
- Bake for 55 to 65 minutes, until the edge is set and the center 6 cm (2 1/2 inches) still wobbles slightly. A thermometer should read about 65°C (150°F) in the middle.
- Turn off the oven, prop the door open with a wooden spoon and leave the cheesecake inside for 1 hour. Cool on a rack until room temperature.
- Run a thin knife around the edge, cover loosely and chill for at least 6 hours, or overnight. Release the pan side and slice with a hot, dry knife.
Tips
- Cool the sauce completely before using it. Thick, cold sauce stays in clear red ribbons, while warm sauce sinks and bleeds into the batter.
- Do not stir the sauce into the batter. One or two passes with a knife is enough, and more passes turn the whole top an even pink.
Questions and answers
Can I use frozen raspberries?
Yes. Use them straight from the freezer and add 2 minutes to the simmering time. Cook until the sauce coats a spoon, since frozen berries can give a looser result.
Can I swap in another fruit?
Yes. Blackberries, strawberries or cherries all work. Use the same weight, sieve out any seeds or skins, and simmer until thick, adjusting the sugar to taste.
How do I get clean slices?
Chill it overnight, then dip a long knife in hot water, wipe it dry and cut. Wipe the blade clean after every slice.
How long does it take to make Raspberry Swirl Cheesecake?
About 2 h in total: 45 min of preparation and 1 h 15 min of cooking.
How many calories are in Raspberry Swirl Cheesecake?
About 455 kcal per serving, with 7 g of protein, 36 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 36 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 26 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
