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
Scale
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.
