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Swirled Raspberry & Chocolate Cheesecake Recipe

Swirled Raspberry & Chocolate Cheesecake Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling YIELD:12 servings


  • 4 eggs
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter, melted
  • 1 cup fresh raspberries
  • 1/2 teaspoon sugar
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • Additional fresh raspberries, optional


  • 1. Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds.
  • 3. Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate.
  • 4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust.
  • 5. Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl.
  • 6. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  • 7. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • 8. Remove rim from pan. Serve cheesecake with additional raspberries if desired. Yield: 12 servings.

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.

Reviews for Swirled Raspberry & Chocolate Cheesecake

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Reviewed Oct. 3, 2015

"This cheesecake is AMAZING! The texture is wonderful, it's not too chocolately, and all the flavors blend beautifully. I made this when having guests, and they raved about it. A definite make-again recipe."

Reviewed Dec. 25, 2012

"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 Aug. 15, 2012

"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 Jul. 23, 2012

"I made this for a family dinner everyone loved it."

Reviewed Apr. 23, 2012

"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 Apr. 17, 2012

"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 Apr. 12, 2012

"did not like the crust and directions were not clear, not worth the time or trouble"

Reviewed Apr. 10, 2012

"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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