Swirled Raspberry Cheesecake

A fluffy Oreo-crust cheesecake with decadent raspberry swirls.

Servings

Calories 333kcal

Author Sara

In a medium bowl, mix crushed cookies and butter.
Press into the bottom of 8-inch baking dish; refrigerate.
With an electric mixer, beat cream cheese, powdered sugar, vanilla and lemon juice.
Mix in whipped topping with spoon.
Pour into prepared crust.
Make holes throughout cheesecake (I used the end of a wooden spoon); place jam in holes.
Gently swirl jam with a knife.
Refrigerate cheesecake for at least 2 hours.
Garnish with mint leaves and raspberries before serving, if desired.

Crust Consistency: Ensure a firm and stable crust for your swirled raspberry cheesecake by thoroughly mixing the crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of the baking dish using the back of a spoon or measuring cup. Refrigerate the crust while preparing the filling to help it set and hold its shape when slicing the cheesecake.
Filling Preparation: Achieve a smooth and creamy texture for the cheesecake filling by using softened cream cheese and incorporating powdered sugar, vanilla, and lemon juice. Beat the cream cheese mixture with an electric mixer until it's fluffy and well combined. Gently fold in the whipped topping with a spoon to maintain the light and airy texture of the filling.
Jam Swirling Technique: Create beautiful swirls of raspberry jam throughout the cheesecake by making holes in the filling with the end of a wooden spoon or a skewer. Spoon the raspberry jam into the holes and gently swirl it with a knife for a marbled effect. Be careful not to overmix, as you want distinct swirls of raspberry throughout the cheesecake. Refrigerate the cheesecake for at least 2 hours to allow it to set before garnishing with mint leaves and raspberries for a fresh and vibrant presentation.