Martha Stewart’S Raspberry-Swirl Cheesecake

If you love rich, creamy desserts with a fresh berry finish, this Martha Stewart’s Raspberry-Swirl Cheesecake is a beautiful recipe to add to your baking collection. It combines a buttery biscuit crust with a silky vanilla cheesecake filling and vibrant raspberry swirls that add both sweetness and a slight tang. The texture is luxuriously smooth, while the raspberry topping creates an elegant bakery-style finish that looks impressive without being difficult to make.

This cheesecake is ideal for special occasions, holidays, dinner parties, or whenever you want a dessert that feels both classic and refined. Although baked cheesecakes require a little patience during cooling and chilling, the steps are straightforward and beginner-friendly. From start to finish, expect around 7 hours including chilling time.

Ingredients

For the Biscuit Base

• 200g digestive biscuits, finely crushed
• 100g unsalted butter, melted

For the Raspberry Swirl

• 250g fresh raspberries
• 2 tablespoons caster sugar

For the Cheesecake Filling

• 900g full-fat cream cheese, softened
• 200g caster sugar
• 240ml sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 tablespoon plain flour
• Pinch of salt

For Decorating

• Fresh raspberries

How to Make Martha Stewart’S Raspberry-Swirl Cheesecake

• Prepare the oven: Preheat the oven to 160°C fan or 180°C conventional. Grease a 23cm springform tin and line the base with baking parchment.
• Make the crust: Combine the crushed digestive biscuits and melted butter in a bowl until the crumbs are evenly coated and resemble wet sand.
• Press into the tin: Firmly press the biscuit mixture into the base of the prepared tin using the back of a spoon or measuring cup. Chill in the refrigerator while preparing the filling.
• Prepare the raspberry sauce: Place the raspberries and caster sugar into a small saucepan over medium heat. Cook for 5 to 6 minutes until softened and juicy. Blend until smooth, then strain through a sieve to remove the seeds. Allow to cool slightly.
• Mix the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and caster sugar together until completely smooth and creamy.
• Add the remaining ingredients: Mix in the sour cream, vanilla extract, plain flour, and salt until fully incorporated.
• Add the eggs: Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to help prevent cracks during baking.
• Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top evenly.
• Create the raspberry swirl: Spoon the raspberry sauce over the cheesecake in small pools. Use a skewer or butter knife to gently swirl the raspberry mixture through the filling.
• Bake the cheesecake: Place the cheesecake into the oven and bake for 65 to 70 minutes. The edges should look set while the centre still has a slight wobble.
• Cool slowly: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This gradual cooling helps prevent cracks.
• Chill before serving: Transfer the cheesecake to the refrigerator and chill for at least 5 hours or overnight before slicing.

Tips for the Best Raspberry Cheesecake

How do I prevent cracks in cheesecake?

Use room temperature ingredients and avoid overmixing the batter once the eggs are added. Cooling the cheesecake slowly inside the oven also helps prevent sudden temperature changes that cause cracking.

Can I use frozen raspberries?

Yes, frozen raspberries work well in this recipe. Thaw them first and drain away excess liquid before cooking into the sauce.

Why is my cheesecake still wobbly?

The centre should still wobble slightly when removed from the oven. It will continue setting as it cools and chills.

How do I get neat cheesecake slices?

Dip a sharp knife into hot water and wipe it clean between each cut for smooth, professional-looking slices.

Serving Suggestions

• Serve chilled with extra fresh raspberries
• Add lightly whipped cream for an elegant finish
• Pair with hot coffee or espresso
• Dust lightly with icing sugar before serving
• Serve with a small drizzle of raspberry sauce

Storage

Room Temperature

This cheesecake should not sit at room temperature for more than 2 hours because of the dairy filling.

Refrigerator

Store covered in the refrigerator for up to 5 days. The flavour often improves after the first day as the cheesecake fully sets.

Freezing

Freeze individual slices or the whole cheesecake wrapped tightly in cling film and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 7g
• Fat: 31g
• Saturated Fat: 18g
• Sodium: 290mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’S Raspberry-Swirl Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

12

slices

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Total time

7

hours

Calories

420

kcal

1

hour 

40

minutes

Creamy baked vanilla cheesecake with a buttery biscuit crust and vibrant raspberry swirls. Rich, smooth, and perfect for entertaining or special occasions.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 250g fresh raspberries

• 2 tbsp caster sugar

• 900g cream cheese, softened

• 200g caster sugar

• 240ml sour cream

• 1 tsp vanilla extract

• 4 large eggs

• 1 tbsp plain flour

• Pinch of salt

• Butter for greasing

• Baking parchment

• Extra raspberries for decorating

Directions

• Preheat the oven to 160°C fan. Grease and line the base of a 23cm springform tin with baking parchment.
• Mix the crushed digestive biscuits with melted butter until evenly coated.
• Press the biscuit mixture firmly into the base of the tin and chill while preparing the filling.
• Cook raspberries with 2 tablespoons caster sugar over low heat until softened. Blend and strain to remove seeds.
• Beat cream cheese and caster sugar together until smooth and creamy.
• Add sour cream, vanilla extract, flour and salt, then mix until combined.
• Add eggs one at a time, mixing gently after each addition.
• Pour filling over the chilled crust and spoon raspberry sauce over the top.
• Swirl the raspberry sauce through the cheesecake using a skewer or knife.
• Bake for 65 to 70 minutes until the edges are set but the centre still has a slight wobble.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Chill for at least 5 hours before slicing and serving.

Notes

• Use room temperature cream cheese for the smoothest filling.
• A slow cooling process helps prevent cracks.
• The cheesecake tastes even better after chilling overnight.