Raspberry Swirl Cheescake
Just shy of a year ago, my friend Heather posted some amazing Key Lime Swirl Cheesecake Bars on my site.
She guest posted for me because my husband and I were in New York City celebrating our wedding anniversary. It was magical. We walked a lot, ate a lot of food and none of the calories even counted because we were on vacation.
This year, we are celebrating our anniversary by driving 2 1/2 hours to Tulsa and eating at the Cheesecake Factory. I realize that my husband doesn’t really care about Cheesecake Factory, but I’m pregnant, so I am the boss of all things. I am quick to remind him that nothing can take away the pain my body will endure in November, so he’s really getting out easy.
Also, I am dedicating the next 6 1/2 months to figuring out how to wish a baby to just appear out of a belly. I’m thinking if I push on my belly button and think magical thoughts hard enough, it can probably happen. I mean, I can buy movie tickets on my phone, so surely this isn’t stretching the limits of the imagination too terribly far.
Back to the Key Lime Swirl Cheesecake Bars. Lately, I had been wondering if it would be possible to make a raspberry version. Heather originally used Key Lime Curd for the swirl, which made me ask…is Raspberry Curd a thing?
It is!!
I made my Raspberry Curd the night before (super easy), and baked my cheesecake thicker than Heather did in her recipe, simply because I didn’t have a 10 inch pan and didn’t want to buy one. The result was a bit thicker than a “bar” but delicious all the same. And there was a bit of raspberry curd leftover, which is perfect for spreading on an English Muffin.
This cheesecake would be awesome with any kind of fruit curd, and it’s gorgeous too!!Raspberry Swirl Cheescake
Adapted from Sprinkle Bakes
Raspberry Curd from Food.com
INGREDIENTS
- Raspberry Curd:
- 1/2 cup unsalted butter
- 1 pint ripe raspberries (or 12 oz. pkg. frozen raspberries, thawed)
- 5 large egg yolks, lightly beaten
- 3/4 cup sugar
- Pinch of salt
- Crust:
- 2 cups graham cracker crumbs (roughly two individual packets, crushed)
- 1/4 cup sugar
- 1 stick of melted butter
- Filling:
- 2 blocks of cream cheese, softened
- 1/2 cup sugar
- 2 eggs plus one egg white
- 2 TBS flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup raspberry curd
INSTRUCTIONS
1. Prepare Raspberry Curd: In a saucepan over medium heat, melt butter. Add raspberries, egg yolks, sugar, and salt. Cook, mashing the berries and stirring constantly until thick — about 10 minutes. Pour the mixture in a strainer set over a bowl, pressing to extract as much as possible. Allow to cool to room temperature, then refrigerate. Raspberry Curd will thicken as it cools.
2. Prepare Crust: Preheat oven to 350. Line at 8×8 pan with parchment paper that hangs over the edges. Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan and bake for about 10 minutes or until set and fragrant. Let cool completely.
3. Prepare Filling: Beat cream cheese and sugar in the bowl of a mixer on medium speed until smooth. Change the mixer to low speed and add the eggs and egg white one at a time until well mixed. Beat in the sour cream and vanilla, then the flour until just blended. Set a cup of the batter aside and spread the rest evenly over the crust.
4. Mix 1/2 cup of the Raspberry Curd with the cup of reserved cheesecake batter. Spoon randomly over the cheesecake. Spoon the remaining 1/4 cup Raspberry Curd over that, and use a skewer or sharp knife to swirl the two together.
5. Bake for about 50-55 minutes, or until center is set. Remove from oven and allow to cool completely, then remove by the parchment paper hanging over edges and cut into squares.
Enjoy and have a happy Tuesday!!
Thanks for visiting my blog! I realize you could be doing more important things with your time. Like watching the news or washing socks. I hope you stay awhile. Much more fun than socks, I promise. 
One word – yummmmmmmm!
Wowsa, these look amazing! Congrats on your anniversary and on your new peanut! :)
OMG! I was just looking for a dessert to take to my aunts tomorrow…FOUND IT! I think I am going to try oreos or chocolate graham crackers as I love chocolate and raspberry! Thanks!
Not pee in your cheerios but may I just throw out a a word of caution … remember you are still early trimester preggy… a 2 1/2 hour drive may cause a bit of car sickness and the Cheesecake factory after being sick may not live up to your expectations and then it’s a 2 1/2 hour ride home UNLESS you stay at a hotel… then if you aren’t feeling all that well you could lay down for a bit Then go to Cheesecake Factory… and if you really like it you could go again the next day..
Calories definitely do not count on vacation. And on that note, they never seem to count when I am at my parent’s house, or at my in-laws house. These cheesecakes definitely wouldn’t count either. Probably because I might eat the whole pan…L.O.V.E. these.
oh yay! When I saw this on IG (the raspberry curd), I was getting so excited about it! this looks awesome! calories don’t count on vacation — e.v.e.r., I just got back from one and I ate like a pig. omg..
Have you already thought about what you’re going to have at the cheesecake factory…. you’ll need more than one desert, I mean, you are eating for two ;)
I never knew raspberry curd existed …. it’s happening – tonight!! and then I’ll have no choice but to make this cake :) ~ yum!
This looks sensational and the raspberry just pops out of the cheesecake. Great recipe and I love Sprinkles Bakes website. Looks like you’ve just improved upon that recipe IMO. Thanks for sharing.
When is your due date? My deliveries were both quick. The first in in 2 hours and my second in literally 30 minutes from the time I left my home when the water broke to deliver. So quick. Hope yours is quick and easy like mine were.
Ooohh, this looks fantastic!!! Just think of all the options if you used different flavored curds!
ughhh this looks so good Kristan, you’re removing all of my dieting willpower. And the cheesecake factory is a totally worthy anniversary destination. It’s THE BEST!
Thanks for this! We must be pretty much the same gestation time! Yay! :) I just wanted to say that labour is definitely not as bad as all the horror stories you see and hear. People love a bit of horror and trauma. The more relaxed and chilled you are the easier it becomes. Imagine yourself all tense and uptight waiting for this horrendous pain everyone claims you are going to feel, you are not gonna get a baby out very easily that way! Now imagine what happens when you laugh too hard, the old saying ‘I’m gonna wee myself!’ This is a great tool to use in labour, it opens you ups up your cervix and releases endorphins you need to help you along the way. Birth is something we have been bred to fear in the western world. We are the only species who fear birth and the only species who suffer through it – there is a connection there. If you can have a read of Ina Mays Guide To Child Birth. This book explains very easily what happens and why our bodies are perfectly able to birth our babies without the near death experience many women talk about!
Ah apologies, I’m a pregnancy and birth therapist, get carried away when I start… Thank you again for this recipe, it will be next on my ‘To Make’ list :)
I’m so glad you got him to take you to Cheese Cake Factory! Good job figuring out how to get there!! I have a husband that doesn’t see the point of things a lot too. I seldom win the logic battle. I was rooting for you!!! :D
Raspberry curd is a thing? So going to make this!!!
I lover raspberries almost as much as I love cheesecake, so I’m kind of smitten with these!
I have always been fundamentally against anything called “curd” for obvious rhyming word reasons. BUT if you say it’s good then I will believe you.
HA mine is more because it is too close to cottage cheese, but I get this!
This sounds so freaking delicious! Yum!
Who ever counts calories on vacation? I thought that vacation was all about ‘all you can eat’! ; ) I am a huge sucker for cheesecake so I will be making these soon. And congrats to you on your anniversary!
I agree, you’re so the boss of all things. I’m so excited you’re getting to go to the Cheesecake Factory! Lemme tell you, don’t be fooled by their ‘light’ menu. Just don’t even look at it. You’re driving 2.5 hours, order the real deal! Don’t save room for cheesecake, just eat it even though you’re already full. Baby wants cheesecake!
I just love how you always indulge me. We need to meet in real life!!!
Those are gorgeous!! Love the swirl pattern on top! Too pretty!
I hope that you have a wonderful anniversary with you hubby! Feed that baby!
I make Raspberry swirl cheesecake all the time, but I just use raspberry preserves that are very lightly warmed in the microwave to make them easy to stir through the cheesecake. Happy Anniversary!!
Be still my heart. Never thought of making raspberry curd. Think it sounds great even without the cheescake. When is your birthday? Sending you wishes for happiness, health and oodles of pink sparkling sugar and sprinkles. And lots of cheesecake. p.s. Is a “block” of cream cheese 8 oz.?
Ooh lah lah! These are speaking to me!!
You just made me realize that I haven’t done a search yet to see where the closest Cheesecake Factory is to our new home of Mississippi. Looks like Birmingham is the winner…about 4 hours away. :( Have a great time, and order me a Carrot Cake Cheesecake while you’re there. I’m sure it’ll still be good 5 years from now when we finally meet. ;)
You get to call ALL the shots while you are pregnant…and after too:) Love this cheesecake-so pretty!
I just LOVE everything about this. The colors, the flavor oh my raspberry curd, I think I’m in LOVE!
Okay, this looks incredibly incredible. I love that you made raspberry curd! I want to do that!
I will also be thinking magical thoughts for you! With today’s technology you’d think someone would have made advances in painless childbirthing instead of making “google glasses”.
xo
Amazing! I had no idea raspberry curd was a thing. Just imagine the possibilities!
This recipe looks gorgeous – pinned!
Oh I would eat the whole pan….and don’t even get me started on The Cheesecake Factory!
Oh my yumminess. I keep saying that I should not read your posts before breakfast because then all I want all day is dessert. But, I just cannot help myself.
My littles think that babies just pop out of bellies…so I am thinking that maybe you are on to something. :)
The mind is spinning with all kinds of combos for this. I made a key lime version of this over the weekend and it was so easy to serve right out of the pan. YUM!
This looks divine!
I LOVE the Cheesecake Factory! We have one in Nashville. If you get to make Blissdom next year, we HAVE to go!
I love raspberries and I love cheesecake…these look so perfect, Kristan!
Cheesecake is my life!
Wow, these bars look incredible! I’m a nutso for cheesecake and you made it perfectly here!
Oh have Mercy on me, I want this so bad!
I am a firm believer in The Stork. Like you just wake up the morning of your due date and your baby has magically appeared in a basket on your doorstep.
Keep poking that belly button!
This look so delicious!! I’ll have to add to my mile long list of “recipes to try”!
I loooove fruit curd and this one looks incredible. Also, all your talk about the Cheesecake Factory made us go the other night, LOL! Glad you’re finally having your dream fulfilled! :-)
Makes me long for raspberries even more.
Raspberry curd? YUM! Your cheesecake looks DELICIOUS!
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I’m going to okc in a week and I’m most excited about the cheesecake factory!
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Raspberry curd? Yes, please!!!
I can’t wait to hear about your Cheesecake Factory experience! There is one about 10 minutes from our house…which means, you need to come visit!
OK…this cheesecake sounds IN-credible! MUST make…and Mr. E will be in HEAVEN! Maybe I’ll whip this up BEFORE Mother’s Day for some extra presents!
Swirls and cheesecake so pretttttyyyyyyyy and lollll at your imagination! :D
Thanks for the ideas shared on the blog. Something also important I would like to express is that weight loss is not supposed to be about going on a dietary fad and
trying to shed as much weight as you’re able in a couple of days. The most effective way in losing weight is by getting it slowly and gradually and following some basic suggestions which can make it easier to make the most out of your attempt to lose fat. You may be aware and be following a few of these tips, yet reinforcing awareness never does any damage.
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