Welcome to the easiest, most impressive dessert you’ll ever make: Raspberry Swirl Basque Cheesecake! If you’re looking for a show-stopping treat that’s surprisingly simple, you’ve come to the right place. This Raspberry Swirl Basque Cheesecake is not your average cheesecake; it’s rustic, deeply flavorful, and utterly delicious. Get ready to fall in love with the slightly burnt top, the creamy interior, and the beautiful swirls of sweet and tangy raspberry jam.
Why You Will Love This Recipe
This Raspberry Swirl Basque Cheesecake is truly special for so many reasons. First off, it’s incredibly easy to make. Unlike traditional cheesecakes, there’s no water bath needed and no crust to fuss with. The “burnt” top isn’t a mistake – it’s actually what gives Basque cheesecake its signature caramelized flavor and beautiful appearance. The raspberry swirl not only adds a gorgeous visual element but also provides a burst of fruity sweetness that perfectly complements the rich, creamy cheesecake. It’s a unique dessert that’s guaranteed to impress, but simple enough for even beginner bakers to master. Plus, it tastes even better the next day, making it perfect for making ahead of time!
Ingredients
Here’s everything you’ll need to make this amazing Raspberry Swirl Basque Cheesecake. Make sure your cream cheese is nice and soft for easy mixing!
- 2 pounds cream cheese, softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup raspberry jam
Step-by-Step Instructions
Let’s bake this Raspberry Swirl Basque Cheesecake together! Follow these simple steps, and you’ll have a stunning dessert in no time.
Step 1: Get Ready to Bake
First things first, let’s get our oven ready. Preheat your oven to 400°F (200°C). Place the oven rack in the middle of the oven. Now, grab a 9-inch springform pan. We need to line it with parchment paper. Don’t just place it at the bottom; make sure the parchment paper goes up and over the sides of the pan. This will help you lift the cheesecake out easily later, and it gives that lovely, rustic look to the Basque cheesecake. Don’t worry about making it perfect – a little crinkled and messy is part of the charm!
Step 2: Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer, beat these together until they are completely smooth and creamy. You want to make sure there are no lumps of cream cheese left. Keep mixing for a couple of minutes until it’s perfectly combined and fluffy.
Step 3: Add the Eggs
Now, it’s time to add the eggs. Crack the eggs one at a time into the bowl, mixing after each one until just combined. Don’t overmix at this stage; just make sure each egg is fully incorporated before you add the next. Mix until everything is just smooth.
Step 4: Stir in Heavy Cream and Vanilla
Pour in the heavy cream and add the vanilla extract to the mixture. Gently stir everything together until it’s well combined. You can use the electric mixer on low speed or a spatula to do this. We want a smooth, liquid batter.
Step 5: Add Flour
Sprinkle the all-purpose flour over the wet ingredients. Gently fold the flour into the batter using a spatula until it’s just mixed in. Be careful not to overmix – just make sure you don’t see any streaks of flour.
Step 6: Swirl in Raspberry Jam
Take your raspberry jam and spoon dollops of it over the top of the cheesecake batter in the pan. Then, use a knife or a toothpick to gently swirl the jam into the batter. Don’t over-swirl; you want to see distinct ribbons of raspberry throughout the cheesecake.
Step 7: Bake the Cheesecake
Carefully place the springform pan in the preheated oven. Bake for 50-60 minutes, or until the top of the cheesecake is deeply golden brown, almost burnt-looking, and the center is still a little jiggly. This “burnt” top is exactly what we’re going for!
Step 8: Cool Completely
Once baked, take the Raspberry Swirl Basque Cheesecake out of the oven and let it cool completely in the pan on a wire rack. This is important! As it cools, the cheesecake will set and firm up. It might seem wobbly when it comes out of the oven, but that’s normal. Let it cool to room temperature, and then refrigerate it for at least 4 hours, or preferably overnight. Chilling is key for the best texture and flavor.
Step 9: Serve and Enjoy
When you’re ready to serve, gently remove the cheesecake from the springform pan. Peel away the parchment paper. Your Raspberry Swirl Basque Cheesecake is ready to be sliced and enjoyed!
Serving Suggestions
This Raspberry Swirl Basque Cheesecake is delicious all on its own, but you can make it even more special with a few simple serving ideas. It’s fantastic served slightly chilled straight from the fridge, or you can let it sit at room temperature for about 15-20 minutes before serving if you prefer a softer texture. For an extra touch of freshness, add a dollop of whipped cream or a scoop of vanilla ice cream alongside a slice. A few fresh raspberries or a drizzle of extra raspberry jam on top can also enhance the presentation and flavor.
Storage and Reheating
To store your leftover Raspberry Swirl Basque Cheesecake, simply cover it loosely with plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it will stay fresh and delicious for up to 3-4 days. In fact, many people think it tastes even better on the second day!
Basque cheesecake is best enjoyed cold or at room temperature, so there’s really no need to reheat it. If you prefer it a bit softer, you can let a slice sit out at room temperature for about 20-30 minutes before serving. Avoid reheating it in the microwave or oven, as this can change the lovely creamy texture.
Key Details
Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 10-12 slices
Equipment: 9-inch springform pan, parchment paper, large mixing bowl, electric mixer, rubber spatula.
Enjoy making and sharing this wonderful Raspberry Swirl Basque Cheesecake! It’s a dessert that’s sure to become a new favorite.
Raspberry Swirl Basque Cheesecake
Ingredients
- 2 pounds cream cheese softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup raspberry jam
Instructions
- Preheat your oven to 400°F (200°C). Place the oven rack in the middle of the oven. Line a 9-inch springform pan with parchment paper, ensuring it goes up and over the sides.
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Crack eggs one at a time into the bowl, mixing after each until just combined. Mix until smooth.
- Pour in heavy cream and vanilla extract. Gently stir until well combined.
- Sprinkle all-purpose flour over wet ingredients. Gently fold in with a spatula until just mixed.
- Spoon dollops of raspberry jam over the batter in the pan. Swirl gently with a knife or toothpick.
- Bake in the preheated oven for 50-60 minutes, until the top is deeply golden brown and the center is slightly jiggly.
- Cool completely in the pan on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Remove cheesecake from pan, peel away parchment paper, slice and serve.
