• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

Widgets In Tabs

  • Social

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Search

  • Archives

  • Home
  • Recipes
  • Text Index
  • Cookbooks
    • The Classic Slow Cooker
    • The Cupboard To Table Cookbook
  • Recipe Box
  • About Me
    • Media/PR
    • Contact
    • Privacy
Home » Cakes » Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

December 2, 2018 by Judith Hanneman

As an Amazon Associate I earn from qualifying purchases.

834shares
  • 817
  • 8
  • 9
Jump to Recipe Print Recipe

A cheesecake topped with a raspberry swirl and ending with a chocolate crust. Perfection!

Cheesecake topped with a tart raspberry swirl on top of a decadent chocolate crust.

Easy To Make

It’s hard to believe that such an elegant dessert can be so easy, but it is!

This cheesecake goes together 1-2-3 and that makes it perfect when you’re pressed for time during the holidays. You can make the raspberry sauce ahead of time as well as the crust. All that leaves is the quick and easy cheesecake and that’s pretty much a “dump-and-go” operation.

Raspberries have been on sale quite a lot lately so this cheesecake won’t break the bank either. I always buy lots of them and freeze them. Since the sauce is cooked and sieved, the change in texture after freezing doesn’t matter one bit.

Cheesecake topped with a tart raspberry swirl on top of a decadent chocolate crust.

Chocolate And Raspberry: A Winning Combo

What goes better together than chocolate and raspberry?  The answer to that is not much! It’s a very high-toned combination and a feature in many gourmet desserts and candies.

The crust is made with chocolate wafers. I will admit that they are not the easiest cookies to find, especially in smaller stores. However, you should be able to find them in larger food stores and most big-box stores.  The crust is nice and buttery too. I usually use a bit of sugar when I make this, but if you want a more dark-chocolate taste, you can leave it out. I also recommend using unsalted butter; not just in this but in all baked goods and any time you cook with butter.

The amount of raspberry sauce you swirl in is up to you too. However, I wouldn’t advise drowning the top in sauce because the cake may not set up.  I used a half cup of sauce and that flavored it nicely and created a nice swirl on top. If you want it to have more raspberry accents, the leftover sauce may be drizzled on top when you serve it.

Cheesecake topped with a tart raspberry swirl on top of a decadent chocolate crust.

Cheesecake Is A Custard

This cheesecake, like most of the cheesecakes I make is baked in a water bath. Cheesecake, because of the amount of eggs is actually a custard. So I tend to bake it as such.

The water bath baking also results in a cheesecake that’s creamy from stem to stern. You never have to worry about hard, dry edges.

Watch The Video


 

The Recipe

 

Cheesecake topped with a tart raspberry swirl on top of a decadent chocolate crust.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Raspberry Swirl Cheesecake

A cheesecake topped with a raspberry swirl and ending with a chocolate crust. Perfection!
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, raspberries
Servings: 12
Calories: 533kcal
Author: Judith Hannemann

Ingredients

  • 24 oz cream cheese at room temp
  • 2 cups sour cream at room temp
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract
  • 3 large eggs at room temp
  • 1/2 cup raspberry sauce

Crust:

  • 1 1/2 cups chocolate wafer crumbs see NOTES
  • 5 tbs butter melted
  • 2 tbs sugar

Instructions

  • Preheat oven to 325 degrees F. Grease a 9-inch springform pan and wrap it in a double thickness of aluminum foil.
  • Mix all the crust ingredients together in a small bowl. Press into the bottom of the springform pan.
  • Beat cream cheese and sugar until light and fluffy. Beat in the sour cream and vanilla. Add the eggs, one at a time, beating well after each addition.
  • Pour cream cheese mixture into prepared pan. Drop raspberry sauce randomly over top of cream cheese mixture; use a knife to swirl it through the batter—do not overmix!!
  • Set the pan in a large roasting pan and pour about 2-inches of water in the roasting pan (making a water bath).
  • Bake for 70-80 minutes, or until center is almost set. Remove from the oven and set the pan on a rack. Cool 10 minutes then run a knife along the outside of the cake loosening it from the sides. Cool an additional hour then cover and refrigerate until completely chilled, preferably overnight.

Nutrition

Serving: 1g | Calories: 533kcal | Carbohydrates: 50g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 375mg | Potassium: 188mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1225IU | Vitamin C: 2.3mg | Calcium: 112mg | Iron: 1.1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Cheesecake topped with a tart raspberry swirl on top of a decadent chocolate crust.
834shares
  • 817
  • 8
  • 9

More from The Midnight Baker!

Filed Under: Cakes, Desserts Tagged With: cheesecake, chocolate, raspberry

Previous Post: « Salmon Fennel Risotto
Next Post: Chicken Meatballs »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2019. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

“Must Try” Recipes

Juicy chicken breast cooked in a sauce like hot spinach dip!

Hot Spinach Dip Chicken Casserole

These boneless skinless thighs are stuffed with a mild sausage mixture and wrapped in bacon. They're easy and totally delicious.

Stuffed Chicken Thighs

Dinner's on the table in 20 minutes with this tasty chicken in a delicious tarragon butter sauce.

20-Minute Chicken In Tarragon Butter Sauce

Slow Cooker Sichuan Beef & Carrots

Follow by Email

Subscriber exclusive: e-cookbook with subscription*

*Link to download will be in your confirmation email.

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery my photos on tastespotting my foodepix gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2019 • BAKEATMIDNITE.COM