Raspberry Swirl Cheesecake

I’ll come right out and say it: Cheesecake is not something that makes me swoon. I find it tolerable at best. That said, I will gladly tolerate anything that looks as impressive as this treat, with its lovely swirl of raspberry preserves swimming through a smooth, creamy cake.

Taste-wise, she ain’t too shabby either. The subtle sweet-tartness of the raspberries really does a lot to balance out the tangy cream cheese. Plus, there’s that deliciously buttery graham cracker crust to complete the effect.

The possibilities for variations are many. You could melt down whatever preserves, jams, or jellies you have on hand; strawberry would be amazing. I’ve even melted a little peanut butter and chocolate and made swirls using each:

I use berries all the time in my baking (I feel like they’re featured in at least half of my recipes), but I wanted to take this opportunity to showcase a dessert that I so often avoid making since I don’t personally care for it. More cheesecake for all (…except for me, thanks)!