Raspberry Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
• 1/4 cup granulated sugar
• 1/2 cup melted butter
• Pinch of salt

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/4 cup heavy cream

For the Raspberry Topping:

• 2 cups fresh raspberries (or frozen raspberries, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, to thicken)

How to Make Raspberry Cheesecake

1. Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix everything until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8–10 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool.

2. Make the Cheesecake Filling

While the crust cools, make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Add the sugar and vanilla extract, then continue to beat until the mixture is light and fluffy.

Next, add the eggs one at a time, beating well after each addition. Once all the eggs are incorporated, add the sour cream and heavy cream, mixing until everything is smooth and fully combined.

3. Bake the Cheesecake

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. If you want to prevent cracks in the top, you can place a small dish of water on the bottom rack of the oven while baking to create steam.

Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

4. Prepare the Raspberry Topping

While the cheesecake chills, make the raspberry topping. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5–7 minutes. If you prefer a thicker topping, dissolve the cornstarch in a little water and stir it into the raspberry mixture. Continue to cook for another 1–2 minutes, until the sauce thickens.

Once the raspberry sauce has cooled, you can strain it through a fine mesh sieve to remove the seeds, or leave it as-is for a more rustic texture.

5. Assemble the Cheesecake

Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving platter. Spoon the cooled raspberry topping over the cheesecake, spreading it evenly. You can either leave the topping as a layer or swirl it slightly into the cheesecake for a marbled effect.

Optional: Garnish with extra fresh raspberries for a pop of color and a touch of elegance.

6. Serve & Enjoy

Slice the cheesecake into wedges and serve chilled. Enjoy the delightful combination of creamy cheesecake and sweet, tangy raspberry topping in every bite!

Tips for the Perfect Raspberry Cheesecake

• Room Temperature Ingredients: Be sure to let your cream cheese, eggs, and sour cream come to room temperature before using them. This helps to create a smooth and lump-free filling.
• Water Bath (Optional): If you’re worried about cracks, you can bake your cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in, then place the pan in a larger baking dish filled with hot water. This creates a humid environment that helps the cheesecake bake more evenly and reduces the risk of cracks.
• Adjusting Sweetness: If you prefer a sweeter cheesecake, you can add an extra tablespoon or two of sugar to the filling or topping. The tartness of the raspberries provides a nice balance, but feel free to adjust the sweetness to your liking.
• Make Ahead: Raspberry cheesecake is a great make-ahead dessert! You can prepare the cheesecake up to a day in advance and top it with raspberries right before serving.

Why You’ll Keep Coming Back to This Recipe

This Raspberry Cheesecake strikes the perfect balance between creamy, rich cheesecake and the refreshing, tangy flavor of ripe raspberries. It’s a treat that looks as impressive as it tastes, making it an ideal choice for birthdays, holidays, or any occasion where you want to wow your guests. Plus, it’s a versatile recipe that can be easily customized with different fruits, so you can enjoy a fresh twist every time.

The smooth cheesecake, crisp crust, and fruity topping make every bite of this dessert a moment of pure bliss. It’s a recipe you’ll keep in your rotation for years to come—one that everyone will eagerly look forward to. Whether you’re serving it after a special dinner or just treating yourself, Raspberry Cheesecake is sure to become a family favorite.