Raspberry Swirl Cheesecake

Serves 10-15


Graham Cracker Crust

  • 1 stick unsalted butter, melted
  • 2 cups graham cracker crumbs
  • nonstick cooking spray

Raspberry Swirl

  • 1 tsp cornstarch
  • ¾ cup raspberry purée (or fresh or frozen/thawed raspberries, puréed & strained)

Cheesecake Batter

  • 24 oz cream cheese, room temperature
  • 1⅓ cups sugar
  • ¼ cup cornstarch
  • 2 eggs
  • 1 tbsp vanilla bean paste or vanilla extract
  • ½ cup heavy cream


  • 9" springform pan
  • stand mixer & paddle attachment
  • plastic wrap
  • foil
  • roasting pan
  • toothpicks or skewers

Garnish (optional)

  • fresh raspberries


Make Crust

  1. Preheat oven to 350º
  2. Coat a 9" springform pan with nonstick cooking spray
  3. In a medium bowl, add graham cracker crumbs to melted butter and mix with a fork until combined
  4. Press mixture into the pan evenly and bake 10 minutes
  5. Remove from oven and set aside to cool

Mix Raspberry Swirl

  1. Whisk together raspberry purée and cornstarch until combined and there are no lumps
  2. Set aside to thicken while you mix the cheesecake batter

Mix Batter

  1. Preheat oven to 350º
  2. Mix the cream cheese and sugar in a mixer until smooth and creamy
  3. Add cornstarch and mix to incorporate
  4. Add eggs and mix at a low speed to not incorporate too much air
  5. Mix in vanilla bean paste or vanilla extract. Scrape down the sides of the bowl once and mix until ingredients are incorporated
  6. Stir in heavy cream by hand

Wrap, Fill & Bake

  1. Wrap the bottom and sides of the springform pan containing the crust in plastic wrap, then foil
  2. Pour half of the cheesecake batter into into cooled crust
  3. Spoon on half of the thickened raspberry purée and swirl with a toothpick
  4. Add the remaining cheesecake batter and swirl in the remaining raspberry purée with a toothpick on top
  5. Place the springform in a roasting pan and fill the pan halfway with hot water (it is helpful to place the roasting pan and cheesecake on an oven rack, then pour hot water around it. This helps prevent the hot water from sloshing around while placing it into the oven)
  6. Bake 1 - 1¼ hours, until cheesecake sets up and starts to brown slightly around the edges
  7. Remove from the oven and cool in the water bath until the pan can be handled
  8. Remove from the water bath and place pan on a cooling rack
  9. Run a knife around the edge of the pan to loosen the cheesecake but do not remove it from the pan. Allow the cheesecake to sit and cool to room temperature for about 2 hours

Chill, Garnish & Serve

  1. Then refrigerate overnight, still in the springform pan
  2. Remove the sides of the pan, place cheesecake on a serving platter and garnish with fresh raspberries (optional)