There’s something undeniably special about a well-made cheesecake. The silky, creamy filling pairs perfectly with a variety of flavors, but raspberry cheesecake stands out with its vibrant color and sweet-tart taste. If you’re looking to impress your friends and family or simply want to indulge in a delightful dessert, raspberry cheesecake is the perfect choice. This recipe combines the richness of cream cheese with the lightness of fresh raspberries, creating a balance that’s sure to satisfy any sweet tooth.
Why We Love This Raspberry Cheesecake Recipe
One of the best aspects of this raspberry cheesecake recipe is its versatility. It’s a dessert that fits seamlessly into any occasion, whether it’s a holiday gathering, a birthday celebration, or simply a cozy night in. The bright flavor of the raspberries contrasts beautifully with the rich cream cheese, creating a treat that is not just indulgent but also refreshing. Furthermore, it’s a crowd-pleaser that appeals to both cheesecake aficionados and those who are new to this classic dessert.
What’s more, this recipe allows room for creativity. You can customize the raspberry sauce to your liking or even experiment with different toppings. And the best part? You can make it ahead of time, which means less stress when entertaining guests.
Ingredients for Raspberry Cheesecake
To create your raspberry cheesecake masterpiece, you’ll need the following ingredients:
For the Raspberry Sauce:
- 12 oz (340 g) raspberries, fresh or frozen (about 2 1⁄2 cups)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 Tablespoon lemon juice
For the Crust:
- 1 1/2 cups (170 g) graham cracker crumbs
- 2 Tablespoons (25 g) granulated sugar
- 1 Tablespoon light brown sugar, firmly packed
- 7 Tablespoons (100 g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
How to Make Raspberry Cheesecake
Creating this raspberry cheesecake is a rewarding experience that begins with the raspberry sauce. Start by placing the raspberries, sugar, water, and lemon juice in a small saucepan over medium/low heat. Stir frequently, allowing the berries to release their juices. Once the mixture begins to simmer, increase the heat slightly and continue stirring until the raspberries break down and the sauce thickens slightly. After this, strain the sauce through a fine mesh sieve to remove the seeds and let it cool.
Once you have your raspberry sauce ready, preheat your oven to 325°F (165°C). Next, it’s time to prepare the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. You want the crust to be uniform and compact to hold the delicious filling.
Now, let’s move on to the cheesecake filling. Beat the softened cream cheese and sugar together until you achieve a smooth, creamy consistency. Then, add in sour cream and vanilla, mixing until combined. It’s crucial to add the eggs one at a time, mixing just enough to incorporate each egg — this prevents overmixing, which can lead to cracks in your cheesecake.
With everything prepared, pour half of the cheesecake batter over the crust. Take about 1/3 cup of your cooled raspberry sauce and drizzle it over the batter. Then, gently pour the remaining cheesecake batter on top. Finish by swirling another 1/3 cup of raspberry sauce into the batter. This adds a beautiful design and will enhance the flavor.
Now it’s time to bake! Place the springform pan in your preheated oven and bake for 45 to 55 minutes. The center should be slightly jiggly but mostly set. Once it’s out of the oven, turn off the heat and crack the door open, letting your cheesecake cool in the oven for about an hour. After that, transfer it to room temperature until it’s cool enough to refrigerate. Chill the cheesecake for at least 6 hours, or preferably overnight. This will help it set beautifully.
Finally, serve your raspberry cheesecake topped with the reserved raspberry sauce. The sauce adds an incredible burst of flavor while enhancing the visual appeal of your dessert.
How to Serve Raspberry Cheesecake
Serving raspberry cheesecake is an art in itself. To enhance your presentation, consider slicing the cheesecake into even portions, allowing each guest to enjoy a beautiful piece topped with a generous swirl of the reserved raspberry sauce.
You might want to add a dollop of whipped cream on the side or serve it alongside fresh raspberries for an added touch of elegance. This dessert pairs beautifully with a cup of coffee or tea, making it a perfect ending to any meal.
For gatherings, consider offering raspberry cheesecake on a dessert table alongside a variety of other treats. This way, guests can choose to fully indulge or enjoy a small piece to accompany their coffee.
Expert Tips for Perfect Raspberry Cheesecake
When it comes to making the perfect raspberry cheesecake, a few expert tips can make all the difference. First, ensure that your cream cheese is at room temperature before mixing. This makes it easier to reach a smooth consistency without lumps.
Avoid overmixing the batter once you’ve added the eggs. This helps prevent cracks from forming. Another critical tip is to use a water bath while baking. Wrapping the springform pan in aluminum foil and placing it in a larger dish filled with hot water can help maintain moisture and temperature in the oven, resulting in a smoother texture.
Chilling your cheesecake for a longer period is key. Although it might be tempting to dig in right away, allowing it to set overnight enhances the flavor and texture.
Lastly, if you face any cracks, don’t worry! Top with extra raspberry sauce or fresh raspberries to mask any imperfections.
How to Store Raspberry Cheesecake
Storing your raspberry cheesecake is straightforward. If you have leftovers, simply cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator. It’s best enjoyed within 3 to 5 days for optimal freshness.
If you want to keep your cheesecake for longer, consider freezing it. Slice it into portions and wrap each piece tightly in plastic wrap, then place them in an airtight container or freezer bag. It can be frozen for up to 2 months. When you’re ready to enjoy it, just remove a slice from the freezer and let it thaw in the refrigerator overnight.
Variations of Raspberry Cheesecake
While this raspberry cheesecake recipe is sure to impress, consider trying some variations to accompany different tastes or occasions.
Chocolate Raspberry Cheesecake: Add melted dark or milk chocolate to your cheesecake batter for a rich chocolate base. The tartness of the raspberries perfectly balances the sweetness of the chocolate.
Lemon Raspberry Cheesecake: Incorporate lemon zest into your batter and use fresh lemon juice in the sauce for an extra zesty twist. This variation is perfect for summer gatherings!
No-Bake Raspberry Cheesecake: For an easier option, you can create a no-bake variant by whipping cream instead of using eggs. Set in the fridge for several hours to firm up.
Swirled Raspberry Cheesecake Bars: Instead of baking a whole cheesecake, pour the batter into a lined baking dish. Swirl the raspberry sauce throughout for gorgeous bars that are easy to cut and serve.
Frequently Asked Questions About Raspberry Cheesecake
How long does raspberry cheesecake need to chill?
Chilling your raspberry cheesecake for at least 6 hours is crucial for it to set properly. For best results, chill it overnight.
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work well, though they may release more liquid. Just make sure to drain and adjust the sugar to account for sweetness.
What can I use as a substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt can be a great substitute as it provides a similar tanginess and creamy texture.
How can I tell when the cheesecake is done baking?
The cheesecake will be mostly set but slightly jiggly in the center when it’s done baking. It will firm up as it cools.
Can I make this cheesecake dairy-free?
Yes, you can use dairy-free cream cheese and substitute plant-based sour cream to make a dairy-free version of this beloved dessert.
Raspberry Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Saucepan
- Electric Mixer
Ingredients
- 12 oz raspberries (fresh or frozen, about 2 1/2 cups)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 1/2 cups graham cracker crumbs (170 g)
- 2 Tbsp granulated sugar (25 g)
- 1 Tbsp light brown sugar firmly packed
- 7 Tbsp unsalted butter melted (100 g)
- 24 oz cream cheese (680 g, softened)
- 1 cup granulated sugar (200 g)
- 1/2 cup sour cream (120 g)
- 1 tsp vanilla extract
- 3 large eggs room temperature
Instructions
- In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium/low heat until the raspberries break down. Strain through a fine mesh sieve to remove seeds and let it cool.
- Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by pressing the graham cracker crumbs, granulated sugar, brown sugar, and melted butter into the bottom.
- Bake the crust for 8-10 minutes until golden and let it cool.
- Beat together cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time, mixing just enough to combine.
- Pour half of the cheesecake batter over the crust. Drizzle with 1/3 cup of the raspberry sauce, then pour the remaining batter on top. Swirl in another 1/3 cup of raspberry sauce.
- Bake for 45-55 minutes until the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour.
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight. Serve topped with reserved raspberry sauce.
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