Cream Cheese Raspberry Cheesecake Recipe
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Cream Cheese Raspberry Cheesecake Recipe

ByLily Carter
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If you’re anything like me, you know that few things compare to the creamy, dreamy satisfaction of a well-made cheesecake. This Cream Cheese Raspberry Cheesecake Recipe hits all those notes perfectly—silky cream cheese filling with just the right balance of sweet and tangy, resting on a buttery graham cracker crust, and topped with fresh, juicy raspberries. It’s the kind of dessert that feels special but isn’t intimidating to make, so you’ll want to bring it out for birthdays, holidays, or even when you just want to treat yourself and your loved ones.

What makes this Cream Cheese Raspberry Cheesecake Recipe stand out for me is how the raspberries provide a burst of freshness that cuts through the rich cream cheese beautifully. Plus, the lemon zest and juice add a little zing that wakes up the flavors without overpowering the natural sweetness. I’ve made it a handful of times now, and every time I pull it out of the fridge, people ask for the recipe—it’s genuinely that good and surprisingly easy to nail at home with a few simple tips.

Ingredients You’ll Need

The ingredients for this cheesecake come together to balance richness, sweetness, and a touch of tartness. I always recommend using room temperature cream cheese and eggs—it really helps the filling blend smoothly without lumps. Also, fresh raspberries make all the difference for that bright topping.

  • Graham crackers crumbs: Go for classic graham crackers or any crunchy buttery biscuit to get that perfect crust texture.
  • Granulated sugar: Sweetens both crust and filling—make sure to measure carefully for balance.
  • Unsalted butter: Melted butter binds the crust; unsalted lets you control the salt level better.
  • Cream cheese: Softened fully to room temperature for easy mixing and smooth texture.
  • Sour cream or plain full fat yogurt: Adds creaminess and slight tanginess to the filling.
  • Lemon: Both zest and fresh juice add brightness and depth to the flavor.
  • Vanilla extract: Enhances the overall aroma and flavor complexity.
  • Large eggs: Also at room temperature to help the filling set beautifully without cracks.
  • Fresh raspberries: Key for the topping—don’t substitute with frozen here for same freshness and texture.
  • Boiling water: For the water bath that ensures even baking and keeps the cheesecake creamy.

Variations

I love making this recipe mine by switching things up depending on the season or my mood. Don’t hesitate to personalize it—you’ll find the flavors you enjoy most!

  • Mixed berry topping: I sometimes swap raspberries for a combo of blueberries and blackberries, which brings a fun variety of flavors and color.
  • Gluten-free crust: Use gluten-free graham crumbs or almond flour mixed with butter for a tasty allergy-friendly version.
  • Lower sugar: I’ve cut sugar by about 1/4 cup in the filling before with no one noticing—it’s still creamy and luscious!
  • Lemon-swirl cheesecake: Before baking, swirl in some lemon curd for an extra citrus pop; super pretty and delicious.

How to Make Cream Cheese Raspberry Cheesecake Recipe

Step 1: Prepare that buttery graham cracker crust

Start by crushing your graham crackers finely—about 15 whole crackers should do—and then mix them with sugar and your melted butter. Press this mixture firmly into the bottom of a springform pan. I find using a flat-bottomed glass or measuring cup works wonders to get the crust evenly packed. Pop it into the fridge to chill while you get the filling ready. This tight chilling step helps keep the crust crisp once the filling bakes.

Step 2: Whip up the creamy filling

Make sure your cream cheese is fully softened—this is key to avoiding lumps. Beat it on medium speed with sugar until smooth and creamy. Then add the sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract, mixing gently. Finally, add eggs one at a time, mixing just until combined after each addition. Over-mixing once the eggs go in can cause cracks, so be gentle and patient here.

Step 3: Assemble and bake in a water bath

Pour the filling over your pre-chilled crust. Now, place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath keeps the cheesecake moist and prevents overbaking and cracking. Bake at 325°F (160°C) for approximately 55–65 minutes, until the edges are set but the center has a slight jiggle.

Step 4: Cool and add fresh raspberry topping

After baking, turn off the oven and crack it open slightly, letting the cheesecake cool inside for about an hour. This slow cooling prevents sudden temperature changes that cause cracks. Remove it carefully from the water bath and chill in the fridge for at least 4 hours or ideally overnight. Just before serving, toss fresh raspberries with lemon juice and spread them atop your cheesecake. That fresh zingy topping is what really brings the whole dessert together.

How to Serve Cream Cheese Raspberry Cheesecake Recipe

The image shows seven distinct items arranged on a white marbled surface: a white bowl on the top left filled with light brown sugar with a grainy texture, a white bowl on the top right filled with smooth, white whipped cream, three brown eggs placed together near the center right, a small white plate on the bottom left with two bright yellow lemon wedges, a white rectangular plate in the middle holding a block of smooth cream cheese, a small white bowl on the bottom left filled with fine white granulated sugar, and a white bowl on the bottom right packed with fresh, red raspberries showing their bumpy texture clearly photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love keeping it simple and fresh here—just a handful of fresh raspberries and a tiny sprinkle of lemon zest over the top. Sometimes I add a dollop of lightly sweetened whipped cream for an extra silky touch, especially if I’m serving guests who adore that classic combo.

Side Dishes

Pair your cheesecake with a cup of strong coffee or a light, fruity white wine like Riesling. If you’re going all out for a party, a few shortbread cookies or almond biscotti on the side work wonders to add a little crunch contrast.

Creative Ways to Present

I’ve made mini cheesecakes by halving the recipe and using a muffin tin lined with parchment; they’re perfect for individual servings at a bridal shower. Another fun presentation is using edible flowers as a delicate garnish along with the raspberries—makes any occasion feel special and festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cheesecake tightly covered in the fridge. It keeps beautifully for up to 4 days and honestly, it tastes even better the next day as the flavors meld. Keep any raspberry topping separate if you’re not serving it right away to preserve freshness.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and then foil with great success. Just thaw overnight in the fridge before serving. Freezing can slightly change the texture of the berries if frozen on top, so I recommend freezing the plain cheesecake and adding fresh raspberries after thawing.

Reheating

Honestly, cheesecake is best served chilled, so I usually don’t reheat it. If you prefer it slightly less cold, just let it sit at room temperature for 15-20 minutes before serving to soften the texture.

FAQs

  1. Can I use frozen raspberries for the topping in the Cream Cheese Raspberry Cheesecake Recipe?

    While fresh raspberries offer the best texture and flavor for the topping, you can use frozen raspberries if fresh aren’t available. Just thaw and drain them very well to avoid excess moisture that could make the cheesecake soggy.

  2. How do I prevent cracks in my Cream Cheese Raspberry Cheesecake Recipe?

    To prevent cracks, make sure to bake in a water bath to keep the baking environment moist and even. Also, avoid over-mixing once you add the eggs, bake at a moderate temperature, and let the cake cool gradually inside the oven with the door ajar.

  3. Do I need a special pan to make this cheesecake?

    The best option is a springform pan, which lets you remove the cheesecake cleanly without damaging the sides or crust. A 9-inch springform pan works perfectly for this recipe.

  4. Can I use low-fat cream cheese for this recipe?

    I recommend using full-fat cream cheese for the rich, smooth texture classic to cheesecake. Low-fat versions may result in a less creamy filling and might affect how the cake sets.

  5. How long does the cheesecake need to chill before serving?

    Chilling for at least 4 hours is essential, but overnight chilling is ideal. This firm-up period ensures the cheesecake sets nicely and the flavors mesh perfectly.

Final Thoughts

This Cream Cheese Raspberry Cheesecake Recipe has become one of my go-to desserts when I want to impress without stress. Whether it’s a family gathering or a cozy night in, this cheesecake delivers every single time—with that luscious smooth filling and fresh fruity topping that just hits the sweet spot. I genuinely hope you enjoy baking and savoring it as much as I do. Trust me, once you make it, it might just become your new favorite too.

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Cream Cheese Raspberry Cheesecake Recipe

Cream Cheese Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 52 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This creamy and decadent Cream Cheese Raspberry Cheesecake combines a buttery graham cracker crust with a rich, smooth cream cheese filling, enhanced by a hint of lemon zest and fresh raspberries on top. Perfect for special occasions or a delightful dessert treat, this cheesecake balances tangy and sweet flavors in a classic baked style.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups (230 grams) graham cracker crumbs (about 15 whole graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

For the Filling:

  • 32 ounces (907 grams) cream cheese, completely softened to room temperature
  • 1 1/4 cups (250 grams) granulated sugar
  • 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature

For the Topping:

  • 12 ounces (340 grams) fresh raspberries
  • 1 teaspoon lemon juice
  • Boiling water for the water bath

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour the melted unsalted butter over the mixture and stir until all crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy. Gradually add the granulated sugar and continue beating until fully incorporated. Mix in the sour cream (or plain yogurt), lemon zest, lemon juice, and vanilla extract until combined. Add eggs, one at a time, beating on low speed after each addition just until combined to prevent excess air in the batter.
  3. Assemble and Bake: Pour the cream cheese filling over the prepared crust in the springform pan. To ensure even baking and prevent cracking, place the filled pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in a preheated oven at 325°F (163°C) for approximately 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
  4. Cool and Chill: Remove the cheesecake from the water bath and pan ring. Allow it to cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
  5. Prepare the Topping: In a small bowl, gently toss the fresh raspberries with lemon juice. Before serving, spoon or arrange the raspberries atop the chilled cheesecake for a fresh, tangy garnish.

Notes

  • Using room temperature ingredients ensures a smooth and creamy filling without lumps.
  • The water bath helps the cheesecake bake evenly and prevents cracking on the surface.
  • Do not overbeat the eggs into the cream cheese mixture to avoid incorporating too much air, which can cause cracks.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • You can substitute sour cream with full-fat plain yogurt for the filling if preferred.
  • Fresh raspberries add a lovely burst of tartness; avoid using frozen raspberries as topping to prevent excess moisture.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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