Raspberry Swirl Basque Cheesecake
This Raspberry Swirl Basque Cheesecake is incredibly creamy on the inside with a beautifully caramelized, almost burnt top. The raspberry swirl adds a burst of fruity flavor and a lovely visual appeal. It's a showstopper that's surprisingly easy to make and perfect for any occasion.
Ingredients
- 2 pounds cream cheese softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 1 ½ cups heavy cream
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar for raspberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper, ensuring it sticks up above the sides.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each. Pour in heavy cream and vanilla extract; mix until just combined.
- Add flour and mix until just incorporated and smooth.
- In a small saucepan, cook raspberries and 2 tablespoons of sugar over medium heat for 5-7 minutes, until softened and juices are released. Mash raspberries slightly and let cool.
- Pour cheesecake batter into the prepared pan. Dollop raspberry mixture over the top and gently swirl into the batter with a knife or skewer.
- Bake 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, then chill in the refrigerator for at least 4 hours or overnight.
- Remove from springform pan, peel away parchment paper, slice and serve.