Indulge in the perfect combination of sweet and tart with this raspberry cheesecake. It's hard not to go back for seconds!
Raspberry Cheesecake
Published on Oct. 15, 2024
Don’t let its elegant appearance fool you—this raspberry cheesecake is surprisingly simple to make. The tangy sweetness of the fresh raspberries paired with the creamy richness of the cheesecake filling and the buttery graham cracker crust creates the perfect balance of flavors.
Whether you’re hosting a special occasion or simply treating yourself to something extraordinary, get ready to savor each bite of this raspberry cheesecake and bask in the admiration of your lucky guests! Plus, this recipe yields a generous 16 servings, making it perfect for feeding a crowd at your next family gathering, potluck or holiday celebration.
Raspberry Cheesecake Ingredients
- Graham cracker crumbs: These crackers form the base of the buttery and slightly sweet crust.
- Sugar: Use granulated sugar in the crust, filling and topping to provide the right amount of sweetness, balancing out the tangy cream cheese and tart raspberries.
- Butter: Melted butter binds the graham cracker crumbs together to form a sturdy crust.
- Cream cheese: Soften the cream cheese so the cheesecake filling is silky smooth.
- Eggs: This recipe calls for five large eggs and two additional egg yolks, all at room temperature.
- Sour cream: Sour cream adds extra tanginess and contributes to the cheesecake’s smooth texture.
- Lemon zest: A tablespoon of grated lemon zest brightens the overall flavor.
- Vanilla extract: Use real vanilla extract to enhance flavors.
- Cornstarch: The cornstarch helps thicken the raspberry sauce, giving it a glossy, jam-like consistency.
- Raspberries: Fresh raspberries are used to make the cheesecake topping, adding a pop of color and a burst of sweet-tart flavor to the dessert.
Directions
Step 1: Prepare the crust
Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan with three layers of aluminum foil.
In a large bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture firmly into the bottom of the prepared pan, pushing it about one inch up the sides. Place the pan on a baking sheet. Bake for 8 to 10 minutes until lightly browned, then cool completely.
Editor’s Tip: For a good homemade graham cracker crust, use a flat-bottomed glass or measuring cup to firmly press the crust into the pan and create an even bottom layer.
Step 2: Make the cheesecake filling
Increase the oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, four to five minutes. Add the sugar and beat until fluffy.
Mix in the eggs one at a time, followed by the egg yolks. Beat in the sour cream, lemon zest and vanilla extract until the cheesecake filling is smooth and fluffy.
Step 3: Bake the cheesecake
Pour the filling over the cooled crust. Place the springform pan inside a larger baking pan and add an inch of hot water to the larger pan to create a water bath. Bake for 15 minutes, then reduce the oven temperature to 225° and bake for an additional 1-1/4 hours.
Step 4: Cool the cheesecake
Turn off the oven and open the oven door slightly. Let the cheesecake cool in the oven for 30 minutes, or until the center is completely set. Remove it from the oven and refrigerate overnight, covering when completely cooled.
Step 5: Prepare the raspberry topping
In a small saucepan, combine the sugar and cornstarch, then stir in the water and 1-1/2 cups of fresh raspberries. Bring to a boil, then cook and stir for two minutes or until thickened. Transfer to a bowl and refrigerate until chilled.
Step 6: Finish the cheesecake
Carefully loosen the cheesecake from the springform pan using a knife, then remove the pan’s rim. Spread the chilled raspberry topping over the cheesecake and garnish with the remaining fresh raspberries.
Recipe Variations
- Add a chocolate swirl: For a decadent cocoa twist, swirl melted chocolate into the cheesecake filling before baking.
- Zest extra lemon: Add more lemon zest or two tablespoons of fresh lemon juice to the filling for a citrusy kick.
- Make no-bake raspberry cheesecake: For a quicker version, try one of our no-bake cheesecake recipes.
- Mix up the berries: Use a combination of raspberries, blueberries and blackberries in the topping for a colorful berry cheesecake.
How to Store Raspberry Cheesecake
Store leftovers of this raspberry cheesecake recipe in an airtight container in the fridge for up to a week.
Can you freeze raspberry cheesecake?
Yes! To freeze, wrap individual-sized portions of raspberry cheesecake—minus the topping—first in plastic wrap then in aluminum foil. Transfer to freezer-safe bags and store in the freezer for up to three months. Thaw in the refrigerator overnight before adding the raspberry topping.
Can you make raspberry cheesecake ahead of time?
It’s best to make this raspberry cheesecake recipe at least 24 hours in advance to allow it to set properly. Add the topping just before serving.
Raspberry Cheesecake Tips
How do you prevent cracks in raspberry cheesecake?
To avoid cracks from forming in your raspberry cheesecake, avoid overmixing the batter, use a water bath while baking and allow the cheesecake to cool slowly in the oven with the door slightly open.
Can I use frozen raspberries instead of fresh in raspberry cheesecake?
If fresh raspberries aren’t available, use frozen raspberries for the topping. Drain any excess liquid after thawing the raspberries before cooking them down in the sauce.
What’s the best way to cut slices of raspberry cheesecake?
For clean slices, slice the cheesecake when it’s cold. Dip a sharp knife in hot water and wipe it dry between each cut to help prevent the cheesecake from sticking to the knife.
How to tell when raspberry cheesecake is done baking?
A perfectly baked raspberry cheesecake should still have a slight jiggle in the center when you gently shake it. This is normal and the center will continue to set as the cake cools.
Raspberry Cheesecake
Prep Time
45 min
Cook Time
1 hour 30 min
Yield
16 servings
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons butter, melted
- FILLING:
- 5 blocks (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sour cream
- 1 tablespoon grated lemon zest
- 1-1/2 teaspoons vanilla extract
- TOPPING:
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2-1/2 cups fresh raspberries, divided
Directions
- Preheat oven to 350°. Wrap the bottom of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
- In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
- Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
- In a small saucepan, combine sugar and cornstarch; stir in the water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
- Loosen sides from springform pan with a knife. Remove rim from pan. Spread topping over filling. Garnish with remaining 1 cup berries and serve.
Nutrition Facts
1 slice: 505 calories, 33g fat (18g saturated fat), 167mg cholesterol, 325mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 8g protein.
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The first time I made this luscious cheesecake, I took it to a friend's house and everyone who tasted it had high words of praise for how smooth and silky it was. Savor each bite of this raspberry cheesecake and bask in the admiration of your lucky tasters. —Tina Moffett, Fort Wayne, Indiana
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