Raspberry Cheesecake Recipe

Raspberry cheesecake is a delightful dessert that blends creamy cheese, tangy raspberries, and a crunchy crust. Whether you use fresh or frozen berries, the result is always a smooth and delicious treat. With simple ingredients like cream cheese, sour cream, and a graham cracker crust, you can create this classic dessert without any fuss.

For a more unique twist, consider adding white chocolate to your cheesecake batter. This variation brings a sweet, creamy flavor that pairs perfectly with the tartness of the raspberries. You can also skip the water bath and still get a perfectly creamy texture by following some easy tips.

This recipe is perfect for special occasions or just a simple weekend treat. The combination of raspberry and cheesecake makes for a beautiful presentation, and it’s sure to impress your family and friends. Enjoy the process and the rewarding taste of your homemade raspberry cheesecake.

Preparation and Baking

When making a raspberry cheesecake, it’s important to follow the steps carefully to get the perfect dessert. You’ll prepare the crust, create the filling, and apply the toppings for the best flavor and texture.

Making the Crust

Start by preheating your oven to 350°F (175°C).

For the crust, you’ll need graham crackers, sugar, and butter. Crush the graham crackers using a food processor or a rolling pin until they are fine crumbs.

Mix the crumbs with melted butter and a tablespoon of sugar until well-combined.

Press the mixture into the bottom of a springform pan to form the crust.

Bake for 10 minutes, then let it cool.

Creating the Filling

Ensure your ingredients are at room temperature for a smooth filling.

Use full-fat cream cheese, granulated sugar, and vanilla extract as your base.

Cream these together with an electric mixer until fluffy.

Add large eggs one at a time, mixing at low speed to avoid incorporating too much air.

Mix in sour cream and a touch of lemon zest for a subtle tang.

Fold in fresh raspberries, and pour the batter into the cooled crust.

For even baking, use a water bath by placing the springform pan in a larger pan filled with hot water. Bake at 285°F (140°C) for 60-65 minutes.

Applying the Toppings

Once the cheesecake is baked and cooled, it’s time for toppings.

You can use fresh raspberries and raspberry jam for a simple but delicious garnish.

Spread raspberry jam over the top, then arrange fresh raspberries on it.

For extra flair, add a sprinkle of lemon zest or a dollop of whipped cream.

Refrigerate the cheesecake for at least 4 hours before serving, allowing the flavors to meld and the texture to set. This will also make it easier to cut and serve.

Your raspberry cheesecake is now ready to enjoy!

Serving and Storage

A slice of raspberry cheesecake being placed on a serving plate, with the remaining cake stored in a refrigerator

The Raspberry Cheesecake is best enjoyed when served correctly and stored properly to maintain its taste and texture. Here’s how you can do that effortlessly.

Dishing Out

When ready to serve, take the cheesecake out of the refrigerator about 15 minutes beforehand.

Use a sharp knife dipped in warm water to slice the cheesecake cleanly.

Wipe the knife between slices for neat portions. A spatula can help transfer slices to plates.

A 9-inch cheesecake typically yields 12-14 slices, balancing sweetness and rich flavors perfectly for a delightful summer treat.

Pair with fresh raspberries or a drizzle of raspberry sauce for added flavor.

For special occasions or gatherings, presenting the cheesecake on a wire rack or elegant platter can make a great impression.

Preserving the Cheesecake

To store, use an airtight container to keep the cheesecake fresh.

If refrigerating, cover it with foil to prevent it from drying out and absorbing other odors. The cheesecake can last up to 5-7 days refrigerated.

For extended storage, you can freeze the cheesecake. Wrap it in plastic wrap and then in foil.

Place it in an airtight container before freezing to keep the texture intact. You can freeze it for up to 2 months.

When ready to enjoy again, thaw the cheesecake in the refrigerator overnight.

Avoid storing in the freezer for too long to prevent loss of flavor and quality.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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