If you’re craving a dessert that feels like a warm hug on a plate, this Raspberry Cheesecake Recipe is exactly what you need. Creamy, luscious cream cheese layers nestled on a buttery graham cracker crust combine beautifully with a vibrant, tangy raspberry sauce made from fresh or frozen raspberries. It’s the perfect balance of sweet and tart, silky and crumbly, making every bite an irresistible treat. Whether you’re celebrating a special occasion or just indulging yourself, this cheesecake promises to become one of your go-to favorites long after the last slice is gone.
Ingredients You’ll Need
Preparing this Raspberry Cheesecake Recipe is delightfully simple, requiring staple ingredients that come together to create a stunning flavor and texture profile. Each component plays a key role: from the rich cream cheese that gives the cheesecake its velvety texture, to the fresh raspberries that add a pop of color and freshness in the sauce.
- 12 oz raspberries (fresh or frozen): Use ripe raspberries for the freshest flavor in your sauce.
- ¼ cup granulated sugar (for sauce): Balances the tartness of the berries perfectly.
- ¼ cup water: Helps the raspberries cook down smoothly into sauce.
- 1 Tablespoon lemon juice: Adds a bright, zesty note to elevate the raspberry flavor.
- 1 ½ cups graham cracker crumbs: Forms a crunchy, buttery crust base.
- 2 Tablespoons granulated sugar (for crust): Sweetens the crust while enhancing texture.
- 1 Tablespoon light brown sugar: Adds a hint of caramel richness to the crust.
- 7 Tablespoons unsalted butter (melted): Holds the crust together and adds moistness.
- 24 oz cream cheese (softened): Brick-style full fat cream cheese is key for that classic creamy cheesecake texture.
- 1 cup granulated sugar (for cheesecake): Sweetens the filling to silky perfection.
- ½ cup sour cream: Adds creaminess and a subtle tang to balance the sweetness.
- 1 teaspoon vanilla extract: Enhances the overall flavor complexity with its warm aroma.
- 3 large eggs: Room temperature eggs help create a smooth, cohesive cheesecake batter.
How to Make Raspberry Cheesecake Recipe
Step 1: Prepare the Raspberry Sauce
Start by making the raspberry sauce so it has time to cool and thicken slightly while you work on the rest of the cheesecake. In a small saucepan over medium-low heat, combine raspberries, sugar, water, and lemon juice. Stir frequently until the raspberries release their vibrant juices. Then increase the heat to medium and bring to a gentle simmer, cooking until the sauce deepens in color and thickens just a little. Strain it through a fine mesh strainer, catching some seeds back to stir in for texture. Let it cool while you move on to the crust.
Step 2: Make the Graham Cracker Crust
Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Pour in the melted butter and combine until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan, using the bottom of a glass or measuring cup to help get a smooth, even crust. This crunchy foundation is what sets the stage for your creamy masterpiece.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and sugar together until smooth and free of lumps. Add sour cream and vanilla extract, mixing on low speed until fully combined. Beat in the eggs one at a time, stirring each in gently to keep the batter silky and light. Be sure to scrape down the bowl’s sides to capture every bit of that creamy goodness.
Step 4: Assemble and Bake
Pour half of the cheesecake batter evenly over your crust. Spoon about one-third cup of the cooled raspberry sauce over the batter, spreading gently. Dollop the remaining cheesecake batter over the sauce and smooth it out with a spatula. Drizzle another one-third cup of raspberry sauce on top and use a toothpick or knife to swirl it beautifully into the batter. Bake on the center rack at 325°F for 45 to 55 minutes, until mostly set but still a little jiggly in the center.
Step 5: Cooling and Chilling
Once baking is done, turn off the oven and crack the door open slightly to let the cheesecake cool slowly for one hour, which helps avoid cracks. Then bring it to room temperature for about another hour before refrigerating it. Chill for at least 6 hours, preferably overnight, to let the flavors meld and the texture set into that perfect creamy consistency.
How to Serve Raspberry Cheesecake Recipe
Garnishes
Top your cheesecake with a generous spoonful of the reserved raspberry sauce served on the side, letting everyone tailor their sweetness and tartness. Fresh raspberries, a sprinkle of powdered sugar, or even a few mint leaves make elegant and delicious garnishes that add a burst of freshness or visual sparkle.
Side Dishes
This cheesecake pairs wonderfully with lightly whipped cream to add a soft, airy contrast. For a little savory balance, consider serving alongside a mild cheese plate or sliced nuts, which complement the richness and bring variety to your dessert experience.
Creative Ways to Present
Try serving individual portions in small jars layered with extra raspberry sauce or a crunchy graham cracker crumble on top for a rustic yet elegant look. Or, create a cheesecake platter with fresh berries and edible flowers, turning your Raspberry Cheesecake Recipe into a centerpiece that’s almost too pretty to eat—almost!
Make Ahead and Storage
Storing Leftovers
Cover your leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, making it a great treat for the week after you make it.
Freezing
If you want to save your Raspberry Cheesecake Recipe for longer, you can freeze it. Wrap it securely with plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve its creamy texture and fresh flavors.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it slightly warmer, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving as it can curdle the texture and diminish the creaminess you love about this recipe.
FAQs
Can I use frozen raspberries for this Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work perfectly for the sauce and taste just as vibrant once cooked down. Just thaw them slightly before starting your sauce to help them release their juices evenly.
Do I need a springform pan to make this cheesecake?
Using a 9-inch springform pan is highly recommended because it allows you to remove the cheesecake easily without disturbing the delicate crust and filling. If you don’t have one, a regular cake pan lined with parchment on the bottom could work, but be extra careful when removing it.
Why should the eggs be at room temperature?
Room temperature eggs incorporate more smoothly into the cream cheese batter. They help prevent over-mixing and reduce the chances of cracks in the finished cheesecake.
Can I make the raspberry sauce ahead of time?
Yes! The raspberry sauce can be prepared up to three days before baking. Just store it covered in the refrigerator until you’re ready to assemble your cheesecake.
How do I prevent cracks on top of my cheesecake?
Slow cooling is key. Leaving the cheesecake in the oven with the door cracked after baking and then allowing it to cool gradually at room temperature greatly reduces cracking and keeps your cheesecake looking picture-perfect.
Final Thoughts
This Raspberry Cheesecake Recipe is truly a dessert that brings joy and comfort with every bite. The fruity sauce and creamy filling dance together in the most delightful way, making it a staple for gatherings, holidays, or anytime you want to treat yourself. I can’t wait for you to try it and discover how this recipe might just become your new all-time favorite!
Print
Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Raspberry Cheesecake features a creamy, smooth cream cheese filling with a graham cracker crust, beautifully paired with a fresh raspberry sauce that both decorates and complements the dessert. The raspberry sauce is simmered to enhance its flavor and swirled into the batter for a delightful tart contrast, then baked to a perfect silky texture. Chilling overnight ensures the perfect firm yet creamy consistency, making it a stunning and delicious dessert for any occasion.
Ingredients
Raspberry Sauce
- 12 oz raspberries (fresh or frozen, about 2 ½ cups)
- ¼ cup granulated sugar
- ¼ cup water
- 1 Tablespoon lemon juice
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 7 Tablespoons unsalted butter (melted)
Cheesecake Filling
- 24 oz cream cheese (softened, use brick-style full fat cream cheese)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature preferred)
Instructions
- Prepare the raspberry sauce: In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium-low heat. Stir frequently until the berries release their juices, which takes several minutes. Increase heat to medium and bring to a simmer, stirring constantly until the berries break down, sauce deepens in color, and thickens slightly.
- Strain the sauce: Remove the saucepan from heat and pour the sauce through a fine mesh strainer into a heatproof bowl. Collect 2 tablespoons of the raspberry seeds left in the strainer and add back to the sauce; discard the remaining seeds. Let the sauce cool while you continue preparing the cheesecake.
- Preheat oven and prepare crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs with both sugars. Add the melted butter and stir until all crumbs are moistened evenly.
- Form the crust: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup for an even, compact crust. Set aside.
- Make cheesecake filling: In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer until completely smooth and lump free. Add sour cream and vanilla extract, mixing on low speed until combined.
- Add eggs: Lightly beat one egg in a small bowl and incorporate it into the cream cheese mixture on low speed until just combined. Repeat this step for the remaining two eggs, then scrape the sides and bottom of the bowl to ensure a thorough mix.
- Assemble cheesecake layers: Pour half of the cheesecake batter evenly over the prepared crust. Drizzle about â…“ cup (80 ml) of the cooled raspberry sauce over the batter. Gently dollop the remaining cheesecake batter evenly on top of the sauce layer and smooth with a spatula.
- Swirl raspberry sauce: Drizzle another â…“ cup of raspberry sauce over the top and use a toothpick or knife to create swirls through the cheesecake surface. Reserve the remaining sauce for serving.
- Bake the cheesecake: Place the pan on the center rack of the preheated oven and bake for 45 to 55 minutes. The edges should be set, but the center will remain slightly jiggly to ensure creaminess.
- Cool gradually: Once baking is complete, turn off the oven, crack the door open a few inches, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
- Final cooling and chilling: After an hour, remove the cheesecake from the oven and cool at room temperature for an additional hour or until it is no longer warm. Then refrigerate the cheesecake for at least 6 hours, preferably overnight, to set properly.
- Serve: Remove the cheesecake from the springform pan and serve topped or accompanied by the reserved raspberry sauce, allowing guests to choose their desired amount.
Notes
- Using brick-style full-fat cream cheese ensures the best texture and creaminess.
- Room temperature eggs help avoid curdling and ensure a smooth batter.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Chilling the cheesecake overnight allows it to set properly and develop rich flavor.
- Raspberry sauce can be prepared up to 3 days in advance and stored refrigerated.
- If using frozen raspberries, thaw them before making the sauce for best results.
- Be careful not to overbake; the center should remain slightly jiggly when done.
