Raspberry cheesecake

Raspberry cheesecake

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Raspberry cheesecake combines rich, creamy cheesecake with the tart sweetness of fresh raspberries. This homemade cheesecake is great for special events or when you’re in the mood for something sweet. It never fails to impress.

This recipe includes a rich graham cracker crust, a creamy cheesecake filling, and a tasty raspberry topping. Follow this guide for expert tips, variations, and answers to frequently asked questions.

Raspberry cheesecake

Why You’ll Love This Recipe

  • Perfect balance of flavors – Creamy cheesecake with tangy raspberries.

  • Make-ahead dessert – Tastes even better the next day.

  • Customizable – Try different crusts, toppings, or add-ins.

  • Crowd-pleaser – Always a hit at parties, birthdays, and holidays.

Ingredients List

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • 1 tablespoon lemon juice

For the Raspberry Topping:

  • 2 cups fresh raspberries

  • ½ cup granulated sugar

  • 1 tablespoon cornstarch

  • ¼ cup water

  • 1 teaspoon lemon juice

Timing

  • Prep Time: 25 minutes

  • Cook Time: 55 minutes

  • Cooling Time: 4 hours (or overnight)

  • Total Time: 5 hours 20 minutes

  • Servings: 12 slices

Step-by-Step Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).

  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

  3. Press the mixture firmly into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes, then remove and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

  2. Add eggs one at a time, mixing well after each addition.

  3. Mix in vanilla extract, sour cream, and lemon juice until fully combined.

  4. Pour the batter over the crust and spread evenly.

Step 3: Bake the Cheesecake

  1. Place the cheesecake in the oven and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.

  2. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

  3. Remove from the oven and let cool to room temperature.

Step 4: Prepare the Raspberry Topping

  1. In a small saucepan, combine raspberries, sugar, cornstarch, and water over medium heat.

  2. Stir constantly until the mixture thickens and comes to a light boil (about 5 minutes).

  3. Remove from heat and stir in lemon juice. Let cool.

Step 5: Assemble the Cheesecake

  1. Once the cheesecake is completely cool, spread the raspberry topping evenly over the top.

  2. Refrigerate for at least 4 hours or overnight before serving.

Raspberry cheesecake

Tips for the Perfect Raspberry Cheesecake

  • Use room temperature ingredients – Ensures a smooth and creamy filling.

  • Avoid overmixing – Too much air can cause cracks in the cheesecake.

  • Bake in a water bath – Helps prevent cracks and keeps the texture moist.

  • Let it cool gradually – Sudden temperature changes can cause cracks.

  • Refrigerate overnight – The flavors meld together for an even better taste.

You Can Try These Different Variations

1. Chocolate Raspberry Cheesecake

  • Add ½ cup melted chocolate to the cheesecake batter for a decadent twist.

2. No-Bake Raspberry Cheesecake

  • Skip baking and use a whipped cream and gelatin-based filling for a quick version.

3. Raspberry Swirl Cheesecake

  • Swirl raspberry sauce into the batter before baking for a marbled effect.

4. Keto Raspberry Cheesecake

  • Use almond flour for the crust and a sugar substitute in the filling.

5. Raspberry White Chocolate Cheesecake

  • Mix white chocolate chips into the batter and top with fresh raspberries.

6. Mini Raspberry Cheesecakes

  • Make individual cheesecakes using a muffin tin for easy serving.

What to Serve with Raspberry Cheesecake

  • Whipped Cream – Adds a light, airy contrast to the dense cheesecake.

  • Chocolate Sauce – A drizzle of chocolate enhances the flavor.

  • Coffee or Tea – A perfect pairing for a creamy, rich dessert.

  • Fresh Berries – Blueberries or strawberries complement the raspberries.

How to Store and Freeze Raspberry Cheesecake

Storing in the Refrigerator

  • Keep cheesecake covered and refrigerated for up to 5 days.

Freezing Instructions

  1. Freeze cheesecake without the raspberry topping for best results.

  2. Wrap tightly in plastic wrap and aluminum foil.

  3. Freeze for up to 2 months.

  4. Thaw overnight in the fridge and add raspberry topping before serving.

Nutritional Information (Per Slice)

  • Calories: 420

  • Protein: 6g

  • Carbohydrates: 38g

  • Fat: 28g

  • Saturated Fat: 16g

  • Sugar: 26g

Frequently Asked Questions

1. Why did my cheesecake crack?

Cracks can happen due to overmixing, overbaking, or cooling too quickly. Using a water bath and letting it cool gradually helps prevent cracks.

2. Can I use frozen raspberries for the topping?

Yes! Just thaw and drain them before cooking to remove excess liquid.

3. How do I know when my cheesecake is done baking?

The edges should be set, but the center should still jiggle slightly. It will firm up as it cools.

4. Can I make this cheesecake gluten-free?

Yes! Use gluten-free graham crackers for the crust.

5. Can I make this cheesecake without a springform pan?

A deep-dish pie pan or cake pan can work, but a springform pan makes it easier to remove.

Conclusion

Raspberry cheesecake is a rich, creamy, and fruity dessert that’s perfect for any occasion. With its buttery graham cracker crust, smooth filling, and sweet-tart raspberry topping, it’s sure to be a hit with family and friends. Try out this recipe and enjoy a slice of indulgence.