This Baked Raspberry Cheesecake is the ultimate indulgence for berry lovers. With its creamy cheesecake filling, buttery graham cracker crust, and swirls of sweet-tart raspberry sauce, it’s a dessert that looks as stunning as it tastes. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this cheesecake is guaranteed to impress.
Why You’ll Love This Recipe?
- Beautiful and Delicious: The vibrant raspberry swirls add a touch of elegance and a burst of flavor.
- Perfectly Creamy: The rich, velvety filling melts in your mouth with every bite.
- Make-Ahead Friendly: This cheesecake tastes even better the next day, making it ideal for prepping ahead of time.
- Versatile Dessert: Suitable for holidays, birthdays, or any occasion where dessert steals the show.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for the crust)
- 5 tablespoons unsalted butter, melted
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for the raspberry sauce)
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Full list of ingredients and measurements below.
Directions
Step 1: Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture into the bottom of a springform pan, creating an even layer. Chill in the refrigerator while you prepare the filling.
Step 2: Prepare the Raspberry Sauce
In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the berries break down and the mixture thickens slightly, about 5-7 minutes. Strain the sauce through a fine-mesh sieve to remove seeds. Let it cool completely.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, followed by the eggs, one at a time, mixing just until combined. Finally, blend in the sour cream and heavy cream until the batter is silky and smooth.
Step 4: Assemble the Cheesecake
Pour the cheesecake batter over the prepared crust. Spoon dollops of the raspberry sauce onto the batter, then use a skewer or knife to create swirls.
Step 5: Bake the Cheesecake
Preheat your oven to 325°F (160°C). Place the cheesecake in a water bath and bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Step 6: Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor and texture. Before serving, drizzle with additional raspberry sauce if desired.
Expert Tips and Tricks
- Room Temperature Ingredients: Bring all ingredients to room temperature for a smooth, lump-free batter.
- Water Bath Tips: Wrap the springform pan in foil to prevent water from seeping in during baking.
- Seedless Sauce: If you prefer a smooth raspberry sauce, straining the mixture is essential.
- Gentle Swirls: Don’t over-swirl the raspberry sauce to maintain a stunning marbled effect.
Recipe Variations
- Mixed Berry Cheesecake: Use a combination of raspberries, blueberries, and strawberries for a colorful twist.
- Chocolate Raspberry Cheesecake: Add a layer of melted chocolate between the crust and the filling for extra decadence.
- Gluten-Free Option: Swap graham crackers for gluten-free cookies to make this dessert gluten-free.
Serving Suggestions
This cheesecake pairs perfectly with:
- Whipped Cream: Add a dollop of freshly whipped cream for extra richness.
- Fresh Raspberries: Scatter fresh raspberries over the top for a vibrant presentation.
- Coffee or Tea: Serve alongside a hot cup of coffee or tea for a comforting combination.
FAQs
1. Can I use frozen raspberries?
Absolutely! Frozen raspberries work just as well as fresh ones. No need to thaw them before making the sauce.
2. How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and allow the cheesecake to cool gradually in the oven before refrigerating.
3. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
4. How long does this cheesecake last?
Store the cheesecake in the refrigerator for up to 5 days, covered to prevent it from drying out.
Conclusion
This Baked Raspberry Cheesecake is a dessert that dazzles both in appearance and taste. Its creamy filling, vibrant swirls, and sweet-tart flavor make it a standout choice for any occasion. Whether you’re treating yourself or impressing guests, this cheesecake is a guaranteed crowd-pleaser. Give it a try and enjoy the perfect blend of indulgence and elegance!
Print
Baked Raspberry Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Raspberry Cheesecake is a decadent dessert featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious raspberry swirl topping. Perfect for any special occasion, this dessert is a showstopper in both taste and appearance.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 12 full crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Swirl:
- In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the berries release their juices and begin to break down.
- Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until combined.
- Stir in sour cream, vanilla extract, and lemon juice. Mix until smooth and creamy.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Drop spoonfuls of the raspberry sauce onto the filling. Use a skewer or knife to create swirls.
- Place the springform pan in a larger baking dish and add hot water to the larger dish to create a water bath, about halfway up the side of the pan.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve:
- Remove from the oven, cool to room temperature, and refrigerate for at least 6 hours or overnight.
- Garnish with fresh raspberries or additional raspberry sauce before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth filling.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg