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closeup shot of cheesecake slice with graham cracker crust, cheesecake filling and raspberry swirl

Baked Raspberry Swirl Cheesecake Recipe

Try this cheesecake which comes together so quickly - just about 30 minutes of baking time. Simple ingredients, but extremely delicious- the best part? you can make it in advance. This is that perfect recipe that you will go back to once you try it!



  • 130 grams graham cracker crumbs
  • 30 grams granulated sugar
  • 75 grams butter melted + a little extra to grease the springform pan
  • teaspoon salt

Raspberry Puree

  • 50 grams frozen raspberries
  • 1-2 teaspoon sugar
  • 1 teaspoon water


  • 452 grams cream cheese at room temperature (two 8 ounce packages)
  • 2 large eggs at room temperature
  • 150 grams granulated sugar
  • 1 teaspoon vanilla extract


how to make baked raspberry swirl cheesecake


    • Preheat the oven to 350°F. Grease a 9-inch springform pan with butter. Line with parchment paper on the base and on the sides.
    • Crush graham crackers using a rolling pin or by using a food processor.
    • Add the crushed graham crackers to a small mixing bowl, followed by sugar (30 grams), salt, and melted butter. Mix well to combine. The mixture will resemble wet sand.
    • Pour the mixture into the prepared springform pan. Even out using a spatula. Press firmly using a coffee tamper (or a flat bottomed drinking glass.
    • Our crust is ready. Let's prepare the raspberry puree.

    Raspberry Puree

    • Add the raspberries, sugar, and water to a microwave-safe bowl. Microwave on HIGH in 30-second bursts until raspberries are liquified. This should take about a minute or a minute and a half.
    • Sieve the puree to remove all seeds. You might have to sieve a couple of times to remove all seeds.
    • Our quick raspberry puree is ready. Let's move on to make the filling.


    • To a larger mixing bowl, add cream cheese (at room temperature) and sugar (150 grams). Mix well using a whisk until smooth. Add the rind of a lime, eggs(at room temperature), and vanilla essence. Beat at low speed until smooth and creamy.

    Assemble & bake

    • Place the springform pan on a baking sheet. Pour the cream cheese filling on top of the crust. Drop spoonfuls of raspberry puree on top of the filling (as shown in the video). Gently make swirls using a skewer or a toothpick.
    • Bake at 350°F for 30 minutes total. If required, add a crust shield (using Aluminum foil) around 20 minutes into baking.
    • The center will be slightly wobbly at the end of the baking. A digital thermometer should read between 165°F and 170°F.
    • Remove from the oven. Cool the cheesecake (still in the pan) on a rack. Once cooled, cover and chill in the refrigerator until ready to serve. [Note: I chill the cheesecake for about 4-5 hours or overnight].
    • Gently unclutch the springform pan. Remove the parchment paper from the sides.
    • Cut to wedges and serve. Refrigerate the remaining cheesecake.



    • 1 CUP = 240 ML. (Indian cups are typically 250 ml. You can use Indian cups with no significant change to the dish). If you can weigh the ingredients rather than measure by volume, you will get the best results.
    • make sure the eggs and cream cheese and eggs are at room temperature to avoid a lumpy filling. This is crucial.
    • make sure that you do not go too deep into the filling that the skewer or toothpick or knife you are using while making the swirls. If you go too deep, that might scrape the top of the graham cracker crust.
    • line your cheesecake tin with parchment paper to ensure that you can remove the cheesecake easily. I apply a little butter before placing the parchment paper (as shown in the video) to keep the parchment paper in place.
    • beat the cream cheese filling at low speed.
    • the total bake time is just 30 minutes making it such an easy recipe. Keep an eye out at around 20 minutes into baking. If you see, the top of the cheesecake browning a little too much, use a crust shield - Aluminium foil - to protect the crust from browning too much.
    • place the springform pan on a baking sheet. this will prevent the base of the crust from over baking.
    • Do not remove the cheesecake from the pan right out of the oven. Cool it on a rack, chill it in the refrigerator before removing the side of the pan and ultimately removing it from the tin.
    • In case the cheesecake is stuck to the parchment paper on the side, run a sharp knife along the edge before you remove the springform pan and then the parchment paper.