Ingredients for Raspberry Swirl Cheesecake
- 16 ounces (2 packages) fat-free cream cheese
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 (9-inch) graham cracker pie crust (store-bought or homemade)
- Red Raspberry Preserves
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How to Make Raspberry Swirl Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (2 packages) of fat-free cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Add 1 teaspoon vanilla extract and beat until incorporated.
- Beat in 4 large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
- Pour the cheesecake batter into your prepared graham cracker crust (see note below for crust instructions).
- Spoon 1 cup of raspberry preserves over the top of the cheesecake batter.
- Using a butter knife or toothpick, gently swirl the preserves into the batter creating a marble effect.
- Place the cheesecake in a larger baking pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the cheesecake pan (this creates a water bath to prevent cracking).
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream and fresh raspberries before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
117g
Fat
64g
Carbs
13g
