Raspberry Swirl Vanilla Cheesecake

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Raspberry Swirl Vanilla Cheesecake Hey you guys! I know that I have been totally slacking in the blogging department here and I am so sorry.

Raspberry Swirl Vanilla Cheesecake'

I feel like I am juggling a bazillion different things at once right now. For one, I am planning to take my driver’s test on monday to get my license. It feels so different driving an automatic after driving a stick for so long. I still need some practice with that but I will learn eventually.

Raspberry Swirl Vanilla Cheesecake.

Then there is a lot of things that my family and I are trying to accomplish while we are back in the States. Lots of shopping.

Raspberry Swirl Vanilla Cheesecake,  Then trying to squeeze in blog posts while cooking/baking enough for 14 people and trying not to make a huge mess because it isn’t my kitchen is also hard. I am also trying to spend as much time as possible with my family. We have been doing all kinds of things like riding ATVs and berry picking. There are a ton of wild huckleberries if you know where to look.

Raspberry Swirl Vanilla Cheescake[

Plus, I have been trying to learn my new camera. Honestly, I feel really bad that I have not had time to spend getting to know it. I absolutely love it, don’t get me wrong, but it is still kind of a stranger that I need to figure out. Raspberry Swirl Vanilla Cheesecake;

If I have not just bored you to tears then let me tell you about this cheesecake (quickly). I have been dying to make a cheesecake since we got here. I sort of cheated more than I usually would by using raspberry preserves. I have just been so excited to be able to buy organic and all natural products in so many different varieties again. Short-cuts are my friend right now.

Raspberry Swirl Vanilla Cheesecakew

I wanted to get better pictures but, like I already mentioned, there were 14 people who wanted a piece so I didn’t get to spend much time on pics.

Raspberry Swirl Vanilla Cheesecake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 - 12 pieces

Raspberry Swirl Vanilla Cheesecake


  • 1 1/2 cups cookie or graham cracker crumbs
  • 5 tablespoons butter, melted
  • Cheesecake:
  • 3 (8 oz) packages of cream cheese at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup organic raspberry preserves
  • Optional Toppings:
  • whipped cream
  • 1 cup fresh raspberries


  1. Preheat oven to 350 degrees F (180 C).
  2. Mix cookie crumbs with butter and press into a 9 inch pie pan.
  3. Beat cream cheese until smooth scraping sides and bottom at least once.
  4. Add sugar and sour cream. Beat in eggs one at a time then add vanilla and salt.
  5. Pour into crust and dot the top with preserves. Use a knife to swirl it into cheesecake.
  6. Bake for 35 - 45 minutes until set (You'll know it's set if it doesn't jiggle when you pick it up and the edges turn golden brown.)
  7. Remove from oven and cool for about 30 minutes until cool enough to handle. Then chill in refrigerator until completely cool, about 4 hours.
  8. Serve with whipped cream and fresh raspberries on top.

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