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Raspberry Swirl Cheesecake

This beautiful and colorful cheesecake has raspberry flavor through and through. From its vanilla wafer crust to the pretty swirled effect you can easily create yourself, luxury is baked directly into the cake. Serve as a dessert for any special occasion—it won't be soon forgotten.

Serves 16
Ready in 240 mins
Prep time 30 mins
Cooking time 90 mins
Chill time 120 mins
230 calories per serving


> 40 vanilla wafers
> 1 tbsp canola oil
> 2 1/2 cups low-fat (1%) cottage cheese
> 12 oz reduced fat cream cheese (not nonfat) cut into pieces
> 1 cup granulated sugar
> 1/4 cup cornstarch
> 3 large eggs
> 1 cup nonfat plain yogurt
> 2 tsp vanilla extract
> 1/3 cup seedless raspberry jam
> 2 tsp fresh lemon juice
> 1 tsp lemon zest


Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil.
In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth. Add eggs, yogurt and vanilla; process until smooth.
Combine jam, lemon juice and lemon zest in a small saucepan over low heat, stirring often, until melted and smooth.
Pour half of the cheesecake batter into center of the crust. Drizzle 1/4 of the jam mixture in over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam. To create a marbled effect, gently swirl a knife or skewer through the fillings.
Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set.
Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour. Remove cheesecake from water bath.
Refrigerate, uncovered, until chilled, about 2 hours.

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