Why You’ll Love This Recipe

Raspberry Cheesecake is a show-stopping dessert that combines the smooth, creamy richness of cheesecake with the sweet and slightly tart flavor of fresh raspberries. The tangy raspberry topping adds a refreshing burst of flavor that perfectly complements the richness of the cheesecake, making every bite a delightful treat. Whether you’re serving it for a special occasion, a holiday gathering, or just a weekend indulgence, this cheesecake is sure to impress. The buttery graham cracker crust and velvety filling create the perfect balance of textures, while the raspberry topping adds an elegant, fruity twist.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour (optional, for added stability)

For the Raspberry Topping:

2 cups fresh raspberries (or frozen, thawed and drained)
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch (optional, for thicker topping)
1/4 cup water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon to pack it down tightly.
Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 3-4 minutes).
Add the vanilla extract and mix until combined.
Add the eggs, one at a time, beating well after each addition. Be sure not to overmix to avoid too much air in the filling.
Stir in the sour cream and heavy cream until smooth. If using flour, mix it in now for added structure.
Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is just slightly jiggly. If using a water bath, wrap the pan in aluminum foil to prevent water from leaking into the pan.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour. This helps prevent cracking.
After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.

4. Make the Raspberry Topping:

In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Bring to a simmer over medium heat.
If you prefer a thicker topping, whisk in the cornstarch with a little water until smooth, then add it to the saucepan. Continue simmering until the mixture thickens, about 3-5 minutes.
Once thickened, remove from the heat and let the topping cool to room temperature. If you prefer a smoother topping, you can strain the mixture to remove the seeds.
Refrigerate the raspberry topping until ready to serve.

5. Assemble the Cheesecake:

Once the cheesecake has fully chilled and set, remove it from the springform pan.
Spoon the raspberry topping evenly over the cheesecake. You can also swirl the topping for a marbled effect or drizzle it in a decorative pattern.

6. Serve:

Slice the cheesecake and serve chilled. Garnish with additional fresh raspberries or mint leaves if desired.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Chilling Time: 4+ hours (or overnight)
Total Time: 5 hours 20 minutes

Variations

Fruit Topping: Use other berries like strawberries, blueberries, or blackberries for a different fruity topping.
Chocolate Raspberry Cheesecake: Add a layer of chocolate ganache between the crust and the cheesecake filling for a rich chocolate flavor.
No-Bake Version: If you prefer a no-bake version, use a no-bake cheesecake filling (made with cream cheese, whipped cream, and powdered sugar) and skip the baking steps.
Crust Variation: Try using an Oreo crust or a mix of graham cracker and crushed nuts for added texture and flavor.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Cheesecake freezes well! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: Cheesecake is best served chilled and should not be reheated.

FAQs

1. Can I use frozen raspberries for the topping?

Yes, frozen raspberries work perfectly fine. Just thaw and drain them before using them in the topping.

2. Can I make this cheesecake without sour cream?

Yes, you can substitute the sour cream with more heavy cream or use Greek yogurt for a tangy flavor.

3. How can I prevent the cheesecake from cracking?

To prevent cracking, avoid overmixing the batter and let the cheesecake cool slowly in the oven before refrigerating it. Using a water bath can also help prevent cracks.

4. Can I make this cheesecake in a larger or smaller pan?

Yes, you can adjust the recipe to fit a different-sized pan. If using a larger pan, the cheesecake may need less time to bake, and if using a smaller pan, it may take longer.

5. How do I make the cheesecake extra creamy?

Use full-fat cream cheese and be careful not to overbake the cheesecake. Baking until it’s just set in the center and then letting it cool slowly will ensure a creamy texture.

6. Can I use a different crust for this cheesecake?

Yes, you can use a different crust, such as an Oreo crust, graham cracker and nut crust, or even a gluten-free crust.

7. How do I get the cheesecake out of the pan?

Using a springform pan makes it easy to remove the cheesecake. After it’s chilled, just release the sides of the springform pan carefully.

8. Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator until ready to serve.

9. Can I add more raspberries to the filling?

Yes, you can add fresh or pureed raspberries to the cheesecake filling for extra flavor. Just ensure that the filling remains smooth and creamy.

10. Can I use other fruit for the topping?

Yes, you can use other fruits like strawberries, blueberries, or even a mix of berries for a different twist on the classic raspberry topping.

Conclusion

Raspberry Cheesecake is a stunning dessert that brings together the creamy texture of cheesecake with the fresh, vibrant flavor of raspberries. Whether you’re serving it for a special occasion or just enjoying a treat at home, this cheesecake is sure to impress. The buttery graham cracker crust, smooth and rich filling, and refreshing raspberry topping make it a perfect balance of flavors and textures. With this easy-to-follow recipe, you’ll be able to create a delicious, show-stopping dessert that everyone will love!

Raspberry Cheesecake

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Raspberry Cheesecake is a stunning and indulgent dessert that combines the creamy richness of cheesecake with the sweet and slightly tart flavor of fresh raspberries. The buttery graham cracker crust, smooth cheesecake filling, and tangy raspberry topping create a perfect balance of textures and flavors. Ideal for any special occasion or as a delightful treat, this cheesecake will impress guests and satisfy your sweet tooth. It’s a luxurious, easy-to-make dessert that’s sure to be a hit at your next gathering.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour (optional, for added stability)

For the Raspberry Topping:

2 cups fresh raspberries (or frozen, thawed and drained)
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch (optional, for thicker topping)
1/4 cup water

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan. Bake for 8-10 minutes or until golden. Let it cool while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix. Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until smooth. Optionally, add flour for extra stability. Pour the mixture over the cooled crust.
Bake the Cheesecake: Bake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours, or overnight.
Make the Raspberry Topping: In a saucepan, combine raspberries, sugar, lemon juice, and water. Simmer over medium heat. For a thicker topping, whisk cornstarch with water and add to the mixture. Continue to simmer for 3-5 minutes until thickened. Cool to room temperature, and refrigerate.
Assemble the Cheesecake: Once the cheesecake is fully chilled, remove from the springform pan. Spoon the raspberry topping over the cheesecake and swirl or drizzle it in a decorative pattern.
Serve: Slice the cheesecake and serve chilled. Optionally, garnish with fresh raspberries or mint leaves.

Notes

For a smoother topping, strain the raspberry mixture to remove seeds.Add other fruits like strawberries or blueberries for a mixed berry topping.Use an Oreo or nut-based crust for a different flavor.This cheesecake can be made ahead of time and stored in the fridge for up to 2 days.