Tall Creamy Cheesecake With Raspberry Swirl

Tall Creamy Cheesecake with Raspberry Swirl is a gorgeous show stopping dessert. A Tall Creamy Cheesecake in a graham cracker crust has fresh stained raspberry puree swirled in. The rich creamy cheesecake is perfectly complimented by the fresh raspberry swirl that is slightly sweet and tart. 

It's a delicious make ahead dessert since it needs to chill for summer barbecues and potlucks. It's also always a favorite at Thanksgiving, Christmas, and Easter. You can never go wrong with Raspberry Swirl Cheesecake.

I asked Colt last week what he wanted for dessert and he requested a Lemon Cheesecake With Raspberry Swirl. 

So, I took my favorite Tall and Creamy Lemon Cheesecake  and added a luscious Raspberry Swirl.

Then I remembered why I don't make cheesecake very often because over the next few days I found myself in the fridge for a slice of cheesecake here, and a slice of cheesecake there.

So, I told Colt he better take the remaining cheesecake to share at work because otherwise I was finishing it off, and by it I meant a remaining half a cheesecake! 

This Cheesecake is that good!  

Tall and Creamy Cheesecake With Raspberry Swirl is light and airy and melts on your tongue like butter with every bite. The gorgeous Raspberry Swirl not only looks elegant but adds a nice contrast of flavor.  This is the perfect dessert for company, or the holidays, and it's fairly easy to make, but so elegant.

Tall and Creamy Cheesecake With Raspberry Swirl just happens to be one of my all time favorite Cheesecakes.

Grease a 9"x3" spring form pan with butter. Wrap bottoms and sides of pan with a double layer of aluminum foil.

In a medium sized bowl stir together 1 3/4 cup Fine Graham Cracker Crumbs, 3 tablespoons Granulated Sugar and 1 pinch Salt. Slowly drizzle in 1/2 cup melted butter to coat crumbs evenly.

Add graham cracker mixture to pan and use a measuring cup to press crumbs across the bottom and up the sides of the pan. 

Bake in a 350 degree oven on a baking sheet for 10 minutes. Allow to cool and bring a kettle of water to a boil.

Reduce oven temperature to 325 degrees.

In a mixer fitted with a paddle attachment beat 32 ounces Room Temperature Cream Cheese for 5 minutes or until creamy and smooth. 

Scrape down sides of bowl and slowly add 1 1/3 cup Sugar and 1/2 teaspoon Salt while mixer is running.

Add:

•  Zest Of 1 Lemon
• 2 teaspoon Pure Vanilla Extract

Scrapes sides of bowl and beat for another 5 minutes.

Add 4 whole Room Temperature Eggs one at a time beating well between each addition.

Turn mixer to low and stir in: 

• 1/4 cup Lemon Juice
• 1 1/3 cup Greek Yogurt

Scrape sides and bottom of bowl well and make sure mixture is well combined.

Cheesecake mixture should be smooth and creamy. Pour into baked graham cracker crust.

In a food processor or blender puree 1 cup Raspberries with 3 tablespoons Sugar until smooth.

Use a fine mesh sieve to strain seeds out of raspberry puree.

Evenly drop raspberry puree onto cheesecake leaving space between each drop. You will more then likely have extra puree that can be used for drizzling on plate later.

Using a toothpick draw swirls through dots. Try not to over swirl. I find 2 passes through each dot maximum is plenty.

Place cheesecake in a pan that is larger and carefully fill bottom pan with boiling water to about halfway up the sides being careful not to get water on cheesecake or inside of foil.

Bake for 1 hour 30 minutes. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.

Carefully remove spring form pan out of the larger pan. Carefully remove foil.

Allow cheesecake to cool to room temperature. 

Cover cheesecake, and refrigerate cheesecake overnight before enjoying.

Serve Tall and Creamy Cheesecake With Raspberry Swirl with Fresh Raspberries and any remaining raspberry puree.

Close your eyes and savor every luscious bite! 

Other Cheesecake Recipes we love:

• Tall Lemon Cheesecake
• Creamy Lemon Cheesecake Crumb Bars
• Key Lime Cheesecake Crumb Bars 

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American

Yield: 14

Author: Serena Bakes Simply From Scratch

Tall Creamy Cheesecake with Raspberry Swirl

Tall Creamy Cheesecake with Raspberry Swirl is a gorgeous show stopping dessert. A Creamy Cheesecake in a graham cracker crust has fresh stained raspberry puree swirled in.

Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour

Ingredients

Graham Cracker Crust

• 1 3/4 cup Fine Graham Cracker Crumbs
• 3 tablespoons Sugar
• 1 generous pinch Salt
• 1/4 cup Butter, Melted

Tall Lemon Cheesecake

• 32 ounces Cream Cheese, Room Temperature
• 1 1/3 cup Granulated Sugar
• 1/2 teaspoon Salt
• 2 teaspoons Lemon Zest
• 2 teaspoons Pure Vanilla Extract
• 4 whole Eggs, Room Temperature
• 1/4 cup Lemon Juice
• 1 1/3 cup Greek Yogurt Or Sour Cream

Raspberry Swirl

• 1 cup Raspberries
• 3 tablespoons Sugar

Instructions

1. Preheat oven to 350 degrees.

Graham Cracker Crust

1. Combine graham cracker crumbs, 3 tablespoons sugar, and 1/2 teaspoon salt. Slowly drizzle in butter until crumbs are well coated.
2. Butter a 9 inch by 3 inch spring form pan with butter. Cover the bottom and sides with a double layer of aluminum foil.
3. Add graham cracker mixture to pan and use a measuring cup to press crumbs evenly across the bottom of the pan and up the sides.
4. Place spring form pan on a cookie sheet and bake for 10 minutes. Set crust aside to cool while making cheesecake mixture.

Tall Lemon Cheesecake

1. Reduce oven to 325 degrees.
2. Bring a kettle of water to a boil.
3. In a mixer fitted with a paddle attachment beat cream cheese at medium speed, until smooth and creamy. About 5 minutes.
4. Slowly add 1 1/3 cup sugar, and 1/2 teaspoon salt while beating.
5. Add lemon zest and vanilla. Scrape sides of bowl and beat an additional 5 minutes.
6. Add eggs one at a time beating for 1 minute between each addition, and scrape sides of bowl before adding additional egg.
7. Turn mixer to low. Add greek yogurt and lemon juice. Mix until thoroughly blended and smooth.
8. Pour batter into graham cracker crust.

Raspberry Swirl

1. In a food processor add raspberries, and 3 tablespoons sugar. Puree until smooth. Using a sieve strain seeds from puree, and discard seeds.
2. Evenly drop raspberry puree onto cheesecake leaving space between each drop.
3. Using a toothpick draw swirls through raspberry puree dots being careful not to over swirl. I find 2 passes through each dot maximum is plenty.
4. Place spring form pan in a pan larger pan then the spring form pan with a little space.
5. Pour boiling water halfway up the sides of spring form pan.
6. Bake for 1 hour 30 minutes. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.
7. Carefully remove spring form pan out of the larger pan. Carefully remove foil.
8. Allow cheesecake to cool to room temperature.
9. Cover cheesecake and refrigerate cheesecake overnight before enjoying.
10. Serve with additional raspberries.

Nutrition Facts

Calories

427.88

Fat

28.22 g

Sat. Fat

15.83 g

Carbs

36.57 g

Fiber

0.99 g

Net carbs

35.58 g

Sugar

28.84 g

Protein

8.84 g

Sodium

392.26 mg

Cholesterol

128.39 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2015 Serena Bakes Simply From Scratch

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