Here’s a classic and decadent Raspberry Cheesecake recipe — smooth, creamy, and rich with a sweet-tart raspberry swirl or topping. It’s elegant enough for special occasions but simple enough to make anytime you want to impress.
🍰 Raspberry Cheesecake (Baked, with Swirl or Topping)
🧾 Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tablespoons melted butter
For the raspberry sauce:
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1 ½ cups fresh or frozen raspberries
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2–3 tablespoons sugar
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1 teaspoon lemon juice
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1 teaspoon cornstarch (optional, for thickening)
For the cheesecake filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs
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1 cup sour cream or heavy cream
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Zest of ½ a lemon (optional, but brightens the flavor)
👩🍳 Instructions:
1. Make the crust:
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Preheat oven to 325°F (160°C).
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Combine crumbs, sugar, and melted butter in a bowl.
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Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the raspberry sauce:
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In a small saucepan, combine raspberries, sugar, and lemon juice.
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Simmer on medium heat for about 10 minutes. Optional: Add cornstarch mixed with a little water for a thicker sauce.
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Strain through a fine sieve to remove seeds. Let cool.
3. Prepare the cheesecake batter:
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Beat cream cheese until smooth and creamy.
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Add sugar and vanilla, mix until well incorporated.
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Beat in eggs one at a time, scraping the bowl between each.
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Fold in sour cream and lemon zest.
4. Assemble and swirl:
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Pour cheesecake batter into the cooled crust.
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Dollop raspberry sauce over the top and swirl gently with a knife or skewer for a marbled effect.
(Alternatively, reserve the sauce to serve on top after baking.)
5. Bake:
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Place cheesecake in a water bath (wrap pan with foil and place in a larger pan with hot water).
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Bake for 55–65 minutes, until edges are set but the center slightly jiggles.
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Turn off the oven, crack the door, and let cheesecake sit inside for 1 hour.
6. Chill:
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Cool completely at room temperature, then chill for at least 4 hours or overnight.
7. Serve:
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Top with remaining raspberry sauce, fresh raspberries, and optional powdered sugar or whipped cream.
🌟 Tips:
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Room temp ingredients ensure a smoother filling.
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No water bath? Bake at 300°F for a gentler bake, and cool slowly to prevent cracks.
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Want to skip the oven? I can share a no-bake raspberry cheesecake version too.