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
- 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.
- 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.
- 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.
- 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.
- 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.
