Raspberry Cheesecake
My raspberry cheesecake is swirled with fresh raspberry flavor throughout. It's baked on a classic graham cracker crust without a water bath!
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.
Notes
Cheesecake can be stored in the fridge for up to 5 days or frozen for several months. Keep in the springform pan and covered with plastic wrap.