This Raspberry Cheesecake is a creamy treat with a tasty mix of sweet and tangy flavors. The fresh raspberries on top add a pop of color and yummy goodness!
Let’s not forget the velvety layer of cheesecake that melts in your mouth. I love serving it with a dollop of whipped cream to really make it special. Who can resist that? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for a classic cheesecake crust. If you don’t have graham crackers, you can substitute with digestive biscuits, vanilla wafers, or even crushed Oreos for a twist.
Cream Cheese: Ensure it’s softened to mix in easily. If you’re looking for a lighter option, try using reduced-fat cream cheese or Neufchâtel. Non-dairy cream cheese can also work well for a vegan version.
Sour Cream: This adds richness and tang. Greek yogurt is a great substitute if you’re short on sour cream, giving a similar creaminess.
Raspberries: Fresh raspberries are fantastic, but you can use frozen ones too. Just thaw and drain excess moisture before using. If raspberries are out of season, blueberries or strawberries would also make a lovely swirl!
How Do You Bake a Cheesecake Without Cracks?
A dense and creamy cheesecake is delicious, but cracks can be frustrating. To prevent this, follow these steps:
- Make sure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps them blend smoothly.
- Don’t overmix your filling. Over-mixing can introduce air, leading to cracks as the cake bakes.
- Use a water bath. Place the springform pan in a larger baking dish filled with water to keep the temperature gentle and even.
- Allow the cheesecake to cool gradually. After baking, turning off the oven and letting it sit with the door ajar for an hour helps prevent rapid temperature changes.
With these tips, you’ll have a cheesecake that’s not only delicious but also beautifully smooth! Enjoy baking!
Raspberry Cheesecake Recipe
Ingredients for Your Scrumptious Cheesecake:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
For the Raspberry Swirl:
- 1 1/2 cups (200g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, to thicken)
Time Needed to Create This Delight:
This delicious Raspberry Cheesecake requires about 20 minutes of prep time, plus approximately 60 minutes of baking time. You’ll need to chill it for at least 4 hours, but letting it sit overnight is best for flavor and texture. Total time investment: around 5 hours, including cooling and refrigeration!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the preheated oven for about 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Raspberry Swirl:
In a small saucepan, combine the fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries start breaking down and the mixture becomes a bit thicker, around 5-7 minutes. If you like a thicker sauce, mix a teaspoon of cornstarch with a little water and add that to the pan for an extra minute. Once done, allow it to cool slightly, then strain it through a fine mesh sieve to remove any seeds. Set this tasty swirl aside.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the granulated sugar while continuing to beat. Add the eggs one at a time, mixing on low speed after each addition. Finally, blend in the sour cream, vanilla extract, and lemon juice until it’s all incorporated and creamy.
4. Assemble the Cheesecake:
Pour half of the creamy filling over the baked crust. Spoon half of the raspberry sauce over that layer, and use a knife or skewer to swirl it gently for a marbled effect. Pour the remaining cream cheese filling on top and repeat with the rest of the raspberry swirl, creating those beautiful swirls again!
5. Bake the Cheesecake:
Place your springform pan on a baking sheet (to catch any drips) and bake in the oven at 325°F (163°C) for 50-60 minutes. You’ll know it’s done when the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake sit in there with the door closed for about 1 hour—this helps prevent cracks.
6. Cool and Chill:
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, pop it in the fridge for at least 4 hours; letting it chill overnight is even better for the flavors.
7. Serve:
When you’re ready to serve, gently remove the springform pan rim. Slice the cheesecake into pieces and enjoy it chilled. You can garnish with fresh raspberries or a dollop of whipped cream for a delightful presentation.
Enjoy your creamy, tangy, and beautifully marbled Raspberry Cheesecake!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can substitute low-fat cream cheese, but keep in mind that the texture might be slightly different, and it may not be as creamy as the full-fat version. Ensure it is at room temperature for easier mixing.
What Can I Use Instead of Graham Crackers for the Crust?
If you’re out of graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolatey twist. Just make sure to adjust the amount of sugar if your alternative is sweeter than graham crackers.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake is perfect for making ahead of time. Prepare it a day or two in advance, chill it, and it’ll be even better as the flavors meld together. Just remember to let it sit at room temperature for a few minutes before slicing for easier cutting!
