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Creamy Raspberry Swirl Cheesecake Recipe Easy Homemade Berry Glaze

creamy raspberry swirl cheesecake - featured image
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A silky, creamy cheesecake with a beautiful tart raspberry swirl and fresh berry glaze, perfect for celebrations or a special treat. Easy to make with simple ingredients and a luscious texture.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 1 cup (125g) fresh raspberries, pureed and strained
  • 1 cup (125g) fresh raspberries (for glaze)
  • 1/4 cup (50g) granulated sugar (for glaze)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan (about 1 inch thick). Bake 8-10 minutes until golden. Let cool.
  2. Puree 1 cup fresh raspberries in a blender. Pass puree through a fine mesh sieve to remove seeds and set aside.
  3. Beat softened cream cheese and sugar on medium speed until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla extract, and heavy cream until fully incorporated. Do not overmix.
  4. Pour half the cream cheese mixture into cooled crust. Dollop spoonfuls of raspberry puree over batter. Pour remaining cheesecake batter on top. Use a knife or skewer to gently swirl raspberry through cheesecake creating a marbled effect.
  5. Bake at 325°F (160°C) for 50-60 minutes. Edges should be set but center will jiggle slightly. Turn off oven and leave cheesecake inside with door cracked for 1 hour to prevent cracks.
  6. Remove cheesecake and cool to room temperature. Refrigerate at least 4 hours or overnight.
  7. For the glaze, combine 1 cup raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries soften and release juices (about 5 minutes). Stir in cornstarch slurry and cook until thickened (1-2 minutes). Cool slightly.
  8. Spoon fresh berry glaze over cheesecake just before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing to prevent cracks. Swirl gently for a marbled effect. A water bath can help prevent cracks during baking. Prepare berry glaze fresh before serving for best flavor and color. Gluten-free crust option: substitute almond flour for graham crackers. Dairy-free option: use vegan cream cheese and coconut cream.

Nutrition

Keywords: raspberry cheesecake, creamy cheesecake, berry glaze, homemade cheesecake, easy dessert, swirl cheesecake, fresh raspberry glaze

Find it online: https://piperplate.com/creamy-raspberry-swirl-cheesecake-recipe-easy-homemade-berry-glaze/