This raspberry cheesecake stands out for its rich cream cheese filling combined with the fresh, fruity zing of raspberries. The silky texture melts in your mouth, while the graham cracker crust adds a slightly crunchy base. The swirling raspberry sauce creates a stunning visual and enhances every bite. Perfect for celebrations, date nights, or simply to indulge in a special dessert, it’s a showstopper every time.
Easy Raspberry Cheesecake Recipe
Raspberry cheesecake is a dessert lover’s dream come true! This creamy, luscious cheesecake is swirled with a vibrant homemade raspberry sauce for a perfect balance of tart and sweet. Nestled on a buttery graham cracker crust, this dessert skips the fuss of a water bath while delivering a smooth, crack-free result. Whether for a holiday gathering or a quiet evening treat, this raspberry cheesecake will impress everyone who takes a bite.
Why Our Raspberry Cheesecake Is the Best
Our raspberry cheesecake combines a velvety texture with a fresh burst of raspberry in every bite. It’s made without a water bath, making it approachable for bakers of any level. The homemade raspberry sauce is easy to prepare and elevates this dessert to bakery-quality perfection.
Ingredients Notes for Raspberry Cheesecake
Every ingredient in this raspberry cheesecake recipe plays an essential role in its success:
Raspberry Sauce:
- 12 oz raspberries (fresh or frozen): Provide the fruity base of the sauce.
- ¼ cup granulated sugar: Sweetens the tart berries.
- ¼ cup water: Helps create a smooth sauce.
- 1 tablespoon lemon juice: Enhances the raspberry flavor.
Crust:
- 1 ½ cups graham cracker crumbs: Forms the classic base of the cheesecake.
- 2 tablespoons granulated sugar & 1 tablespoon light brown sugar: Add sweetness and depth.
- 7 tablespoons unsalted butter (melted): Binds the crust together.
Cheesecake:
- 24 oz cream cheese (softened): The creamy heart of the cheesecake.
- 1 cup granulated sugar: Balances the tang of the cream cheese.
- ½ cup sour cream: Adds a slight tang and enhances the texture.
- 1 teaspoon vanilla extract: Provides a subtle aromatic note.
- 3 large eggs: Bind the filling and create its smooth consistency.
Kitchen Tools Needed for Raspberry Cheesecake
- Saucepan
- Fine mesh strainer
- 9″ springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
How to Make Raspberry Cheesecake
Get ready to create a dessert masterpiece! Follow these steps for the perfect raspberry cheesecake:
1. Prepare the Raspberry Sauce
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat. Stir frequently until the berries release their juices.
- Increase heat and simmer until the sauce thickens slightly. Strain through a fine mesh strainer, reserving 2 tablespoons of seeds for texture. Let cool.
2. Make the Crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugars, and melted butter until combined.
- Press into the base and slightly up the sides of a 9″ springform pan. Set aside.
3. Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add sour cream and vanilla extract; mix on low speed.
- Lightly beat the eggs in a small bowl. Add one at a time, mixing until just combined. Scrape down the bowl as needed.
4. Assemble the Cheesecake
- Pour half the filling over the crust. Drizzle â…“ cup raspberry sauce on top and swirl gently.
- Add the remaining batter, smoothing the surface. Drizzle and swirl another â…“ cup sauce over the top.
5. Bake and Cool
- Bake at 325°F for 45-55 minutes, until the center jiggles slightly but is mostly set.
- Turn off the oven, crack the door, and let cool for 1 hour. Transfer to room temperature for another hour, then chill in the refrigerator for at least 6 hours or overnight.
6. Serve
- Top with reserved raspberry sauce and enjoy!
How to Store Raspberry Cheesecake
Keep your raspberry cheesecake fresh by storing it in the springform pan, covered with plastic wrap. It will last up to 5 days in the refrigerator. For longer storage, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Raspberry Cheesecake Variations
- Chocolate Raspberry Cheesecake: Use an Oreo crust for a chocolatey base.
- Berry Medley Cheesecake: Substitute half the raspberries with blueberries or strawberries.
- Gluten-Free Cheesecake: Use gluten-free graham crackers for the crust.
- Lemon Raspberry Cheesecake: Add 1 teaspoon of lemon zest to the filling for a citrus twist.
What to Serve with Raspberry Cheesecake
Pair this indulgent dessert with a glass of Moscato or a hot cup of coffee. Add a dollop of whipped cream or a sprinkle of white chocolate shavings for extra decadence. For a refreshing contrast, serve alongside a light fruit salad.
Top Tips for Perfect Raspberry Cheesecake
- Room Temperature Ingredients: Ensures a smooth, lump-free filling.
- Avoid Overmixing: Prevents cracks by keeping air out of the batter.
- Cool Gradually: Reduces the risk of cracking and maintains texture.
- Use a Springform Pan: Makes it easy to release the cheesecake.
Tips from Well-Known Chefs
- Ina Garten: Always sift sugar for a smoother filling.
- Mary Berry: Use a water bath alternative—place a pan of water on the oven’s lower rack to add moisture.
- Gordon Ramsay: Taste and adjust the raspberry sauce for balance.
Frequently Asked Questions (FAQ)
1. Can I use frozen raspberries?
Yes! Frozen raspberries work perfectly for the sauce; no need to thaw beforehand.
2. How can I prevent cracks in my cheesecake?
Use room temperature ingredients, avoid overmixing, and cool gradually.
3. Can I make this cheesecake ahead?
Absolutely! It’s best made a day in advance to allow the flavors to meld.
4. How do I know when the cheesecake is done?
The center should jiggle slightly while the edges are set.
5. What can I use instead of a springform pan?
A deep cake pan can work, but you’ll need to line it with parchment for easy removal.
Raspberry Cheesecake
Equipment
- Saucepan
- Fine Mesh Strainer
- 9″ Springform pan
- Mixing bowls
Ingredients
Raspberry Sauce
- 12 oz raspberries fresh or frozen (about 2 ½ cups)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 Tablespoon lemon juice
Crust
- 1 1/2 cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 7 Tablespoons unsalted butter melted
Cheesecake
- 24 oz cream cheese softened (use brick-style full fat)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Instructions
- Prepare the raspberry sauce by cooking raspberries, sugar, water, and lemon juice in a saucepan until thickened. Strain and reserve 2 tablespoons of seeds. Let cool.
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, sugars, and melted butter. Press into the bottom and sides of a 9-inch springform pan. Set aside.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time. Mix gently.
- Pour half the batter over the crust. Drizzle with 1/3 cup raspberry sauce. Add remaining batter, top with another 1/3 cup raspberry sauce, and swirl.
- Bake for 45-55 minutes. Turn off oven and let cheesecake cool for 1 hour inside, then cool completely at room temperature. Chill for at least 6 hours.
- Serve with reserved raspberry sauce on the side.
