This raspberry cheesecake is a sweet treat that combines a creamy filling with a tasty raspberry topping. It’s perfect for satisfying your dessert cravings!
The vibrant color and fruity flavor make it a showstopper at any gathering. Trust me, your friends will be coming back for seconds! 🍰
I love making this cheesecake because it’s easy to whip up, and the taste is simply refreshing. Plus, it looks beautiful on the table—who can resist a slice?
Key Ingredients & Substitutions
Graham cracker crumbs: The base for the crust is often made from graham crackers. If you can’t find them, digestive biscuits are a great alternative. You can also use crushed Oreos for a chocolatey twist!
Cream cheese: Full-fat cream cheese gives a rich and creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese. Just keep in mind it may change the texture a bit.
Sour cream: This adds a nice tang to the filling. If you want to replace it, Greek yogurt or plain yogurt work well in a pinch while maintaining that creamy quality.
Raspberries: Fresh raspberries offer the best flavor, but frozen ones work too! Just thaw them before use, and be sure to drain off any excess liquid.
How Do I Ensure My Cheesecake Doesn’t Crack?
A common struggle with cheesecakes is preventing cracks! A water bath is the secret here. This method ensures the cheesecake bakes evenly and gently. Here’s how to do it:
- Wrap the outside of your springform pan with foil to keep water out.
- Place the springform pan in a larger baking dish and fill it with hot water halfway up the sides of the springform.
- Make sure not to open the oven door too early, as sudden temperature changes can cause cracks.
Letting the cheesecake cool inside the oven with the door cracked also helps—this gradual cooling keeps it from shrinking too quickly, which leads to cracks. Follow these tips, and your cheesecake should come out smooth and beautiful!
How to Make Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, crushed
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1 cup fresh or frozen raspberries (reserve some for inside the filling)
For the Raspberry Sauce and Topping:
- 1 cup fresh raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- Fresh raspberries and rosemary sprig for garnish (optional)
How Much Time Will You Need?
This delicious raspberry cheesecake will take about 20 minutes of prep time, plus around 50-60 minutes of baking, followed by at least 4 hours to chill (or overnight for the best flavor). So, in total, you should plan for around 5 hours and 30 minutes, including cooling time, before serving. But don’t worry—most of that time is just letting it chill in the fridge!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and wrap the outside with foil to protect against leaks while baking.
2. Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Press this mixture firmly onto the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes, then take it out and let it cool.
3. Prepare the Filling:
Using a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s creamy and smooth. Gradually add the sugar while continuing to mix until well combined. Add the eggs one at a time, ensuring they are mixed well after each addition. Finally, stir in the vanilla extract and sour cream.
4. Add Raspberries:
Gently fold in the raspberries you set aside for the filling. This will distribute the fruit throughout the mixture nicely.
5. Pour and Bake:
Pour the filling into the cooled crust. For a water bath, place the springform pan in a larger baking pan and fill the larger one with hot water halfway up the sides of your cheesecake pan. This helps it bake evenly and prevents cracks! Bake for about 50-60 minutes or until the center is set but still has a little jiggle.
6. Cooling Time:
Once done, turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to avoid sudden temperature changes. After that, remove it from the oven and the water bath, and refrigerate it for at least 4 hours—overnight is even better!
7. Make the Raspberry Sauce:
While the cheesecake is chilling, prepare the raspberry sauce. In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down and the sauce thickens (around 10 minutes). Strain through a fine sieve to remove seeds, then allow it to cool.
8. Serve and Enjoy:
Before serving, drizzle the raspberry sauce over the cheesecake in a beautiful swirl. Top with fresh raspberries and a rosemary sprig for an added touch of elegance, if you’d like. Slice, serve chilled, and enjoy your delightful raspberry cheesecake!
This cheesecake boasts a creamy texture complemented by the vibrant bursts of raspberry, and the graham cracker crust brings a delightful crunch. It’s a classic dessert you’ll love sharing!
Can I Use Different Types of Berries?
Absolutely! You can substitute the raspberries with other berries like blueberries, strawberries, or blackberries. Just keep in mind that different berries may require slight adjustments in sweetness based on their natural tartness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze individual slices, but be sure to wrap them tightly in plastic wrap and foil to prevent freezer burn.
Can I Make This Cheesecake Gluten-Free?
Yes, you can easily make this cheesecake gluten-free by using gluten-free graham crackers or alternative crust options like almond flour mixed with melted butter. Just make sure all your other ingredients are gluten-free as well!
What If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! The taste will still be delicious. To prevent it next time, use a water bath when baking and avoid overmixing the batter. Cooling it gradually in the oven also helps maintain its structure. You can cover cracks with raspberry sauce for a pretty presentation!