Raspberry Swirl Cheesecake

I love making desserts- and I especially love making them for birthdays. It started with birthday cakes, then pies, now… Cheese cakes! My sister has always been the one to make cheesecake- and she’s awesome at it! It was her birthday month and when I asked what she wanted, she said cheesecake. I’ve never made cheesecake- ever. I told her I would, as long as she would come over and teach me. So I’ve abbreviated her lesson into this article, because it’s a great method!

I wrote this article with a raspberry cheesecake in mind but it’s pretty simple to change things up as you’d like!

First, prep your pan. You’ll need a spring form pan (I used a 10″). If you’d like, you can replace the metal bottom for a piece of cardboard and that way you can actually give it to someone without needing anything back. I had a ton of 10″ cake boards that I just shaved down a little too fit. You can just trace the ring on the cake board and cut the excess. Next, you’ll need to make your pan water proof. The cheesecake will need to be baked in a water bath. To do this, you can wrap the pan in tinfoil. Protip- they sell aluminum wrap that is extra wide for grilling and you’ll only need one layer of that. If you go the traditional aluminum, you’ll need at least 3 layers.

The crust is pretty self explanatory. Graham crackers, sugar, and butter… Done. Press into the bottom of the pan and bake@350 for 15 minutes. Remove and let cool on a wire rack.

Turn oven down to 325.

The filling. You want the cream cheese to be AT room temperature. I’ve tried using cold with different recipes (frostings and such) and it DOES NOT WORK. You’ll get lumps and it’s not great. Beat the cream cheese on a high setting until light and fluffy, about 3 minutes. Add the sugar and other flavors, then add eggs one at a time.

Pour into crust. Drop raspberry filling by spoonfuls around the cheesecake and swirl with a butter knife.

bake for about 65 minutes. It’s still going to be jiggly, but it should be kind of springy around the edges.

Then you’re going to open the oven door, turn off the oven and let the cheese cake sit until the oven has cooled down. Then let the cheesecake sit on the counter until it has reached room temp. Then it goes in the fridge. Rushing it from a hot oven to a cold fridge can cause a lot of cracking, which does not a pretty cheesecake make.

And voila! You can make cheesecake like a pro now! You’re welcome.

  • Ingredients
  • Crust
    • 1 cup Graham cracker crumbs
      2 Tbs sugar
      2 Tbs butter (melted)


    • 32 ounces cream cheese room temperature
    • 1 1/2 cups white sugar
    • 1 tsp vanilla extract
    • 4 large eggs room temperature
    • Raspberry filling (you can run the filling thru a sieve to get rid of seeds)


    • Preheat oven to 350
    • Prepare your spring form pan by wrapping the outside in at least 3 layers of aluminum foil.
    • Prepare the crust by mixing Graham cracker crumbs, sugar and butter together.
    • Press into pan and bake for 10 minutes
    • Remove and place on a wire rack to cool
    • Turn oven down to 325
    • Prepare filling by beating the cream cheese at a high speed until light and fluffy- about 3 minutes
    • Add sugar, vanilla mix to combine
    • Add eggs one at a time
    • Pour filling into prepared crust
    • Drop filling by spoonfuls around cheesecake and use a knife to swirl
    • Place in a large roasting pan or cookie sheet
    • Pour boiling hot water into roasting pan- being careful to not get water in between your tinfoil layers or in your filling.
    • Bake for about 65 minutes- or until the outer edges are set while the middle is still jiggly.

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