This raspberry cheesecake is a sweet and creamy delight, topped with fresh, juicy raspberries. The bright color makes it stand out, and it’s perfect for any celebration!
I love how the tartness of the raspberries balances the rich cheesecake. Plus, this treat looks so fancy that you’ll feel like a kitchen superstar without all the fuss! 🎉
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give this cheesecake its classic base. If you’re gluten-free, you can use almond flour or gluten-free cookies instead. Some like to use Oreo crumbs for an added flair!
Cream Cheese: Use full-fat cream cheese for the best texture and flavor. If you want a lighter version, consider Neufchâtel cheese. However, avoid fat-free cream cheese as it may yield a grainy result.
Sour Cream: This adds creaminess and a hint of tang. You can substitute it with Greek yogurt for a healthier option or even crème fraîche for a richer taste.
Raspberries: Fresh are fantastic, but if they’re out of season, frozen raspberries work well too. Just thaw and drain them before using, as they can be a bit watery.
How Do You Prevent Cracking in Your Cheesecake?
Cracking can be a common issue, but there are steps to avoid it. First, mixing your filling on low speed helps prevent incorporating too much air. Another tip is to bake slowly and gently. Here’s how:
- Use a water bath: Wrap the springform pan in foil and place it in a larger pan with hot water. This keeps the temperature consistent.
- Don’t overbake: A slight jiggle in the center is a sign it’s just right. It will set more as it cools.
- Cool gradually: Leaving the cheesecake in the oven (turned off) with the door ajar for an hour helps it adjust to the cooler air.
- Chill: Let it cool completely at room temperature before refrigerating it.
Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 sheets, crushed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup sour cream
For the Raspberry Swirl Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
- Powdered sugar (for dusting)
Total Time Needed:
This delicious raspberry cheesecake will take about 15 minutes of prep time and about 1 hour of baking time, plus cooling and chilling time. Plan for at least 4 hours in the fridge before serving, or even better, leave it overnight for enhanced flavors!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan well to prevent sticking. This will make your cheesecake easier to remove later!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until all the crumbs are moist. Press this mixture evenly into the bottom and a little up the sides of your springform pan, creating a sturdy base. Pop this in the oven for 10 minutes, then take it out and let it cool.
3. Prepare the Raspberry Sauce:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook this mixture until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. When done, remove it from the heat and strain it through a fine sieve to get rid of the seeds. Let this sauce cool while you make the filling.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s creamy and smooth. Gradually add the granulated sugar and mix until well combined. Stir in the vanilla extract. Add the eggs one at a time, beating just until combined after each one. Finally, blend in the sour cream until the filling is smooth and ready.
5. Layer the Cheesecake:
Pour half of the cheesecake batter over your crust. Then, spoon some of the cooled raspberry sauce over this layer. Next, carefully pour the remaining cheesecake batter on top. Finish off by adding the rest of the raspberry sauce on the surface. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake batter for a beautiful design.
6. Bake the Cheesecake:
Place the cheesecake in the oven and bake for about 55-65 minutes. You want the edges to be set while the center still has a slight jiggle. When it’s done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent any cracks from forming.
7. Cool and Chill:
After an hour, take the cheesecake out of the oven and let it cool completely at room temperature. Once cooled, cover it and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together perfectly.
8. Garnish and Serve:
When you’re ready to serve, remove the cheesecake from the fridge. Top it with fresh raspberries and lightly dust with powdered sugar to make it visually stunning. Slice and enjoy your raspberry cheesecake chilled!
This Raspberry Cheesecake is a crowd-pleaser, perfect for gatherings or just a sweet end to a lovely day. Enjoy every creamy, tangy bite!
Can I Use Low-Fat Cream Cheese?
While low-fat cream cheese can be used, it might alter the texture slightly, making the cheesecake less creamy. For the best results, stick with full-fat cream cheese for a rich and smooth dessert.
How Do I Store Leftovers?
Store any leftover raspberry cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in an airtight container for up to 2 months.
Can I Make This Cheesecake Without Eggs?
Yes, you can make an eggless version by using a combination of silken tofu or yogurt as an alternative. Keep in mind that the texture may differ slightly, but it’ll still be delicious!
What Can I Substitute for Raspberries?
If you don’t have raspberries, feel free to use strawberries, blueberries, or blackberries. You can also create a mixed berry swirl by combining several berry types for a colorful and flavorful twist!
