Raspberry Cheesecake
A decadent, velvety cheesecake topped with vibrant raspberry sauce that strikes the perfect balance between creamy sweetness and fruity tartness. This show-stopping dessert combines a buttery graham cracker crust with a luxurious cream cheese filling and a glossy homemade raspberry topping.
Easy Raspberry Cheesecake Recipe
There’s something undeniably special about a homemade Raspberry Cheesecake. This classic dessert has graced family gatherings and special occasions for generations, and for good reason. The contrast between the rich, creamy cheesecake and the bright, tangy raspberry topping creates a perfect harmony of flavors that’s simply irresistible.
Summer brings an abundance of fresh raspberries, making this the ideal seasonal dessert for warm weather entertaining. However, using frozen berries means you can enjoy this Raspberry Cheesecake recipe any time of year with equally delicious results.
THIS RECIPE:
- Creates a perfectly smooth, crack-free cheesecake with a velvety texture
- Uses simple ingredients you likely already have in your pantry
- Features a foolproof water bath method for even baking
- Balances creamy richness with bright raspberry flavor
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour 10 minutes |
| Cooling Time | 6 hours minimum |
| Total Time | 7 hours 40 minutes |
| Servings | 12 slices |
| Yield | One 9-inch cheesecake |
Don’t let the time investment intimidate you—this easy Raspberry Cheesecake recipe is surprisingly straightforward. Most of the time involved is hands-off cooling and chilling, which is essential for achieving that perfect creamy texture. The active preparation is simple enough for beginners while producing results that will impress even the most discerning dessert connoisseurs.
Ingredients for Raspberry Cheesecake
The secret to an exceptional Raspberry Cheesecake lies in using high-quality ingredients. Since this dessert has relatively few components, each one plays a crucial role in the final result. Room temperature dairy ingredients are essential for a smooth, lump-free batter that bakes evenly.
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 15-16 whole crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons all-purpose flour
For the Raspberry Topping:
- 3 cups fresh or frozen raspberries (no need to thaw if frozen)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 teaspoon vanilla extract
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Cream Cheese | 32 ounces (4 blocks) | Use full-fat cream cheese blocks, not spreadable varieties. Philadelphia brand produces consistently good results. |
| Raspberries | 3 cups | Choose brightly colored, plump berries if using fresh. For frozen, select unsweetened varieties without added syrup. |
| Graham Crackers | 15-16 whole crackers | Honey graham crackers offer the best flavor, but chocolate graham crackers make a delightful variation. |
| Eggs | 4 whole + 1 yolk | Farm-fresh, large eggs at room temperature incorporate more smoothly into the batter. |
| Sour Cream | 1/2 cup | Full-fat sour cream adds richness. Greek yogurt works as a tangier alternative. |
How to Make Raspberry Cheesecake
Creating a perfect homemade Raspberry Cheesecake requires patience and attention to detail, but each step is straightforward. The water bath method might seem intimidating, but it’s the secret to achieving that professional-quality, crack-free surface that distinguishes exceptional cheesecakes.
Preparing the Crust:
- Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven.
- Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 2 inches up the sides. This prevents water from seeping in during baking.
- Combine graham cracker crumbs, sugar, and salt in a medium bowl. Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup for a smooth, even surface.
- Bake the crust for 10 minutes, then remove and cool on a wire rack while preparing the filling. Keep the oven on.
Making the Cheesecake Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until completely smooth and free of lumps, about 4 minutes. Scrape down the sides and bottom of the bowl frequently.
- Gradually add the sugar and beat until well incorporated and the mixture is smooth, about 2 minutes.
- Add the sour cream, vanilla extract, and lemon juice. Beat on low speed until smooth.
- Add the flour and mix until just combined.
- Add the eggs and egg yolk, one at a time, beating on low speed just until each is incorporated. Do not overmix after adding eggs as this can introduce too much air into the batter.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
Baking the Cheesecake:
- Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan.
- Carefully transfer to the preheated oven and bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the water bath and peel off the foil. Cool completely on a wire rack.
- Once cooled to room temperature, cover and refrigerate for at least 6 hours, preferably overnight.
Preparing the Raspberry Topping:
- Combine raspberries, sugar, cornstarch, lemon juice, and water in a medium saucepan.
- Bring to a simmer over medium heat, stirring frequently.
- Reduce heat to medium-low and cook for about 8-10 minutes, stirring occasionally, until the sauce has thickened and coats the back of a spoon.
- Remove from heat and stir in vanilla extract.
- Allow to cool completely before spreading over the chilled cheesecake.
Tips for Making Raspberry Cheesecake
Getting your homemade Raspberry Cheesecake just right requires attention to a few key details that professional bakers always follow.
Pro tip: To prevent cracks in your cheesecake, avoid overmixing after adding the eggs, as this incorporates air that can expand and contract during baking and cooling.
- Always bring dairy ingredients to room temperature for a smooth, lump-free batter
- Use the water bath method for gentle, even heating that prevents cracks
- Cool the cheesecake gradually to prevent the surface from sinking or cracking
- Chill thoroughly (at least 6 hours) for the best texture and easy slicing
| Technique | Recommendation |
|---|---|
| Mixing | Use low speed after adding eggs to prevent incorporating excess air |
| Water Bath | Double-wrap springform pan with heavy-duty foil to prevent leaks |
| Doneness Test | Center should still jiggle slightly when gently shaken |
| Cooling | Cool gradually in turned-off oven, then at room temperature, before refrigerating |
The water bath is non-negotiable for a professional-quality cheesecake. It regulates the temperature and provides humidity during baking, resulting in a creamy texture throughout and preventing the dreaded crack in the center. If you’re concerned about leaks, place your foil-wrapped springform pan inside an oven-safe silicone bag for foolproof protection.
Make-Ahead Instructions
One of the greatest advantages of this Raspberry Cheesecake recipe is its make-ahead potential, making it perfect for entertaining or holiday preparations.
The graham cracker crust can be prepared and baked up to 2 days in advance. Store it tightly covered at room temperature until ready to fill.
The cheesecake filling is best made just before baking, but the entire baked and cooled cheesecake (without topping) can be refrigerated for up to 5 days. Simply wrap it tightly with plastic wrap once it has completely chilled.
The raspberry topping can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Warm it slightly before spreading if it becomes too firm.
For the complete dessert, assemble with the topping up to 24 hours before serving for the best presentation. The raspberry layer will begin to seep into the cheesecake if left longer, though it will still taste delicious.
Storing Leftovers
Proper storage extends the life of your Raspberry Cheesecake while maintaining its quality and food safety.
Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. The plastic wrap should touch the surface of the cheesecake or the topping to prevent it from drying out or forming a skin.
Properly stored, Raspberry Cheesecake will maintain its best quality for up to 5 days in the refrigerator. After that, the texture may begin to deteriorate, though it will remain safe to eat.
For individual servings, slice the cheesecake with a clean, sharp knife dipped in hot water and wiped clean between cuts. Store slices in separate containers to make grabbing a quick dessert easier.
Allow refrigerated cheesecake to sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
Freezing Raspberry Cheesecake
This Raspberry Cheesecake freezes beautifully, making it perfect for advance preparation or preserving leftovers.
For best results, freeze the cheesecake without the raspberry topping. Cool the baked cheesecake completely and chill thoroughly in the refrigerator for at least 6 hours. Remove from the springform pan and place on a cardboard round. Wrap the cheesecake tightly in a double layer of plastic wrap, followed by a layer of aluminum foil.
Frozen cheesecake maintains excellent quality for up to 2 months. Beyond that, the texture may begin to deteriorate, though it remains safe to eat.
To thaw, transfer the wrapped cheesecake to the refrigerator and allow it to thaw overnight, approximately 8-12 hours. Once thawed, remove the wrapping and apply the fresh raspberry topping before serving.
Pro tip: If you want to freeze individual slices, place them on a baking sheet until firm, then wrap each piece individually. This allows you to thaw only what you need.
Serving Suggestions
A slice of homemade Raspberry Cheesecake is a treat on its own, but a few thoughtful touches can elevate it to restaurant-quality presentation.
Serve each slice with a dollop of lightly sweetened whipped cream and a few fresh raspberries for a beautiful contrast in texture and a professional appearance. For added luxury, shave a bit of white chocolate over the top or add a sprig of fresh mint for color.
For special occasions, create a dessert bar with various toppings in small bowls—chocolate sauce, caramel drizzle, toasted nuts, and additional berry varieties let guests customize their slice.
Pair your Raspberry Cheesecake with:
- A small espresso or coffee for traditional elegance
- Dessert wine like Sauternes or ice wine for sophisticated entertaining
- Champagne or Prosecco for celebrations
- Berry-infused tea for a light, complementary pairing
Serve chilled but not ice-cold—15-20 minutes at room temperature allows the flavors to fully bloom and the texture to soften to creamy perfection.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly for the topping! There’s no need to thaw them first—simply use them directly from the freezer. The cooking process will thaw and break them down. This makes this homemade Raspberry Cheesecake a year-round possibility.
Why did my cheesecake crack?
Cracks typically form when cheesecakes are baked at too high a temperature, cooled too quickly, or overmixed after adding eggs. To prevent cracks: ensure your ingredients are room temperature, use the water bath method, avoid overmixing, and cool gradually in the turned-off oven with the door slightly ajar.
Can I make this Raspberry Cheesecake without the water bath?
While you can technically skip the water bath, it’s not recommended for best results. The water bath provides gentle, even heat and moisture that prevents cracks and ensures a creamy texture throughout. If you absolutely must skip it, bake at 325°F and place a pan of water on the oven rack below your cheesecake to create humidity.
What can I substitute for graham crackers in the crust?
If graham crackers aren’t available, digestive biscuits make an excellent substitute. Other options include vanilla wafers, shortbread cookies, gingersnaps, or even chocolate cookies for a different flavor profile. Maintain the same ratio of crumbs to butter for the right texture.
How do I know when my cheesecake is done baking?
A properly baked cheesecake will appear mostly set but still have a slight jiggle in the center when gently shaken. The edges should be slightly puffed and may have just begun to pull away from the sides of the pan. The surface should be flat, not sunken or soufflé-like. An instant-read thermometer inserted in the center should read 150°F.
