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One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
This recipe is:
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Nutritional Facts 1 slice equals 505 calories, 35 g fat (21 g saturated fat), 157 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Swirled Raspberry & Chocolate Cheesecake in Taste of Home April/May 2012, p65
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Reviewed on Dec. 25, 2012 by savyd
After reading some of the reviews, I was a little nervous to try this. But I'm glad I did! The crust is simple, yet yummy. Several people thought it tasted like it had toffee in it. The cheesecake itself was a good consistency. After the other reviews I decided not to use all of the egg whites, but when I make this again, I think I will. The raspberry flavor was perfect. I used cake decorating tips to put homemade whipped cream on top to hide the cracks and put raspberries for the finishing touch. It looked like a professional cheesecake. I had many requests to make this again next Christmas for the in-laws.
Reviewed on Aug. 15, 2012 by juicyfruit007
Where to start ... Though I am not a novice cheesecake maker, some of my issues are probably not the recipe's fault -- leaky water bath, uncooked center, and cracks like the Grand Canyon. At least the cracks were right along the raspberry swirl fault lines. Otherwise, I found the texture to be strangely moussey, yet tasty. The addition of the whipped egg whites caused lumps in batter, which were glaringly obvious later when the top started to brown. Perhaps I made my egg whites too stiff. Also of interest: I found the raspberry flavor to be plenty intense, unlike a previous reviewer. Perhaps our berries or our expectations differed.
Reviewed on Jul. 23, 2012 by Regina930
I made this for a family dinner everyone loved it.
Reviewed on Apr. 23, 2012 by kristinscotth
I thought this cheesecake was okay, but not fabulous. The reason I was interested in making this particular recipe is because I wanted to see how folding egg whites changed the texture of the cheesecake. The texture of this cheesecake isn't awful, but not what I'm looking for when I'm eating a cheesecake. It's difficult to describe what the texture was like, but it wasn't that perfectly smooth and creamy texture that I associate with cheesecake. I also thought the raspberry flavor was too subtle for me. I don't think I would ever make this again, because I have 2 other delicious chocolate/white chocolate raspberry cheesecake recipes. I would probably think this was a really delicious dessert if I were new to baking cheesecakes, but since I've made so many, this one was just "okay."
Reviewed on Apr. 17, 2012 by forgotgingkoba
Would I make this again? After the first bite we had a list of people to make this for! My non-dessert eating daughter told me that this was her favorite dessert ever. My other kids were fighting over the last pieces. I have found our new go-to dessert!
Reviewed on Apr. 12, 2012 by annkrock
did not like the crust and directions were not clear, not worth the time or trouble
Reviewed on Apr. 10, 2012 by Coryskitchen
Love this recipe! So good and worth the work. I made a raspberry sauce and whip cream to compliment it. :D
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