Raspberry Swirl Cheesecake

Slow cooked cheesecake is one of the best desserts to make in Suvie. The gentle constant heat ensures a perfectly cooked filling without any cracking or splitting. In this recipe we swirl sweet and tangy raspberry puree into traditional cheesecake batter that has been pumped up with a small amount of goat cheese. This unconventional addition adds extra tang and flavor; be sure to use soft goat cheese logs, not pre crumbled pieces. 

Raspberry Swirl Cheesecake

  • Servings: 6
  • Difficulty: 3 hours, plus chilling time
  • Print


  • 4 tbsp (½ stick) unsalted butter, melted
  • 1 cup graham cracker crumbs, from about 9 graham crackers
  • 1 pinch kosher salt 
  • 12 oz cream cheese, room temperature
  • 4 oz fresh goat cheese, room temperature
  • 2 tsp vanilla extract
  • ⅔ cup granulated sugar, plus 1 tbsp, separated
  • 2 large eggs 
  • 1 cup fresh or frozen raspberries 
  • ½ tsp fresh lemon juice 


1) Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil. In a large bowl, stir together 4 tbsp melted butter, 1 cup graham cracker crumbs, and 1 pinch kosher salt until combined. 

2) Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating the pan halfway through cooking, and watching closely to avoid burning. 

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 10 minutes

Top Zone: None

3) Remove pan from Suvie and allow to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 12 oz cream cheese, 4 oz goat cheese, and 2 tsp vanilla extract. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed. 

4) With the mixer running, add  ⅔ cup sugar and mix until just combined, about 30 seconds. Add the eggs one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl. 

5) In the bowl of a food processor, combine 1 cup raspberries, ½ tsp lemon juice, and remaining 1 tbsp sugar. Puree until smooth, about 1 minute. Strain mixture through a fine mesh sieve into a medium bowl, pressing on the pulp to extract as much liquid as possible; discard solids. 

6) Pour cheesecake batter over the cooled crust and tap pan a few times on the counter to remove bubbles. Dollop 1 tsp raspberry sauce over the batter and use a skewer or chopstick to swirl the filling into the batter. Transfer pan to Suvie, input settings, and cook now. 

Suvie Cook Settings

Bottom Zone: Slow Cook on Low for 2 hours

7) Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight. When ready to serve, remove cheesecake with foil sling, cut into squares, and serve.


Nutritional Information per serving (6 servings per recipe): Calories 520, Total Fat 35g, Total Carbohydrates 43g, Total Sodium 450mg, Total Protein 11g.

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