Raspberry Cheesecake
Hello sweet friends! Indulge in the rich, tangy, and perfectly sweet flavors of this Raspberry Cheesecake! With its buttery graham cracker crust, creamy cheesecake filling, swirls of homemade raspberry sauce, and a finishing touch of whipped cream, this dessert is as stunning as it is delicious. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is guaranteed to impress.
If you are new to making cheesecakes, make sure to read this post. I highlight really useful cheesecake tups to make sure your dessert comes out perfectly every time!
Best Raspberry Cheesecake Recipe
In this post, I’ll guide you through creating this luscious raspberry cheesecake step-by-step. From preparing the raspberry sauce to assembling and baking the cheesecake, every detail is covered for a perfect result!
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All ingredients and instructions can be found in the recipe card below. Feel free to use fresh or frozen raspberries!
What Pan Should I Use?
Using the right pan is very important for making a good cheesecake. For this recipe, an 8” or 9” springform pan works best. If using an 8” pan, ensure it’s deep, at least 3 inches. A springform pan is ideal for easy removal and serving. I use Fat Daddios cheesecake pan.
Line your springform pan with parchment paper and spray it with oil. Ensure the sides and bottom are well-lined to prevent sticking.
Raspberry Sauce
Place the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes. Press the raspberries against the side of the pan to help break them down. If the mixture begins to stick or dry out, add 1 tablespoon of water or more as needed.
In a small bowl, mix the cornstarch and water until dissolved. Add this mixture to the saucepan and stir immediately. Cook for 2 minutes, or until the sauce thickens.
Remove from heat and strain through a fine-mesh strainer into a bowl to remove the seeds. You should have about 1 cup of smooth and tangy raspberry sauce.
Removing the seeds is optional, if you like the texture of the seeds, you can keep them.
Graham Cracker Crust
Preheat your oven to 325ºF. Use a food processor to process graham crackers into fine crumbs. Combine the crumbs with brown sugar and melted butter, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of an 8” or 9” springform pan. If using an 8” pan, ensure it’s deep enough.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Cheesecake Batter
Grease the sides of the springform pan. Beat softened cream cheese on medium speed for 3 minutes until creamy. Add granulated sugar and beat for another 2 minutes, scraping down the bowl as needed. Incorporate the sour cream, mixing until smooth.
Add eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add vanilla extract and salt. Be careful not to overmix at this stage, as it can cause the cheesecake to crack during baking.
Assembling the Raspberry Cheesecake
Grease the exposed sides of the springform pan to prevent sticking. Pour one-third of the cheesecake batter into the cooled crust. Add one-third of the raspberry sauce in spoonfuls on top of the batter and use a knife to gently swirl the sauce. Repeat this layering and swirling process with the remaining batter and sauce.
We will be baking this cheesecake in a water bath to achieve that classic texture and to prevent cracks. Wrap the bottom of the springform pan in several layers of aluminum foil to prevent water from seeping in. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water to create a water bath.
Bake the cheesecake in the preheated 325ºF oven for 60–75 minutes. The edges should look set, while the center should jiggle slightly when the pan is gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour.
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight before decorating.
Whipped Cream
When it’s time to decorate, make the raspberry whipped cream! In a large bowl or the bowl of a stand mixer, combine heavy whipping cream and powdered sugar. Whip on high speed for about 3 minutes, or until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a decorative tip.
Decorating the Raspberry Cheesecake
Once the cheesecake has chilled, remove it from the springform pan. Use a cake lifter to carefully transfer the cheesecake to a serving plate. Pipe the whipped cream on top in your desired pattern and garnish with fresh raspberries for an elegant finish.
Storage Tips
Refrigeration: Store the cheesecake in an airtight container in the refrigerator for 4–5 days.
Freezing: Freeze the cheesecake for up to 2 months. First, chill it in the fridge, then wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the fridge overnight before serving.
Tips & Tricks
- Room Temperature Ingredients: It’s important to always use room temperature ingredients when making cheesecakes to make sure all of the ingredients get fully incorporated and there are no large chunks!
- Mini Cheesecakes: Use cupcake tins to make 24 mini cheesecakes. Bake for about 25 minutes. No water bath required.
- Crust Substitution: Swap graham crackers for digestive biscuits if preferred.
- Greasing the Pan: Grease the sides after baking the crust to ensure easy removal without making the crust soggy.
- Baking Temperature: If using a convection oven, lower the temperature to 300ºF and adjust baking time as needed.
- Oven Accuracy: Use an oven thermometer for consistent results. Inaccurate temperatures can affect baking time and cause cracks.
Variations
- Mixed Berry Cheesecake: Swap half of the raspberries with blueberries, strawberries, or blackberries for a colorful twist. Use the same method to create a mixed berry sauce.
- Chocolate Raspberry Cheesecake: Add 1/4 cup cocoa powder to the cheesecake batter and top with chocolate shavings for a rich chocolate-raspberry combination.
- Lemon Raspberry Cheesecake: Add 2 tablespoons of lemon zest to the cheesecake batter and increase the lemon juice in the raspberry sauce for a bright, citrusy flavor.
- Mini Raspberry Cheesecakes: Divide the batter and crust into cupcake tins to create individual portions. Adjust the baking time to about 25 minutes, no water bath required.
Why You’ll Love This Raspberry Cheesecake
With its creamy texture, tangy raspberry swirls, and buttery crust, this cheesecake is a show-stopping dessert that’s surprisingly simple to make. Perfect for holidays, celebrations, or a decadent weekend treat, it’s a dessert that’s sure to impress every time.
If you love this recipe, you’ll love these other creations!
- New York Cheesecake
- No-Bake Strawberry Cheesecake
- Lemon Raspberry Coffee Cake
- Crème Brûlée Cheesecake
Happy baking, friends! Share your photos and let me know how your cheesecake turns out!
Raspberry Cheesecake
Equipment
- 1 8" or 9" springform pan
Ingredients
Raspberry Sauce
- 4 cups raspberries fresh or frozen 453 grams
- ⅓ cup granulated sugar 66 grams
- 1 tbsp lemon juice
- 3½ tsp cornstarch
- 1½ tbsp water
Graham Cracker Crust
- 1½ cups graham cracker crumbs 180 grams, or digestive biscuits
- ¼ cup brown sugar 55 grams
- 6 tbsp unsalted butter melted 85 grams
Cheesecake Batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1⅓ cup granulated sugar 266 grams
- ½ cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- ½ tsp salt
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Raspberry Sauce
- Place the raspberries, sugar, and lemon juice in a medium saucepan. Cook the raspberries over medium heat, stirring every so often, for about 10 minutes. Press the raspberries against the side of the pan to help break them down.
- If the mixture is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.
- Mix the cornstarch and water together in a small bowl until the cornstarch has dissolved.
- Once the raspberries have dissolved and the mixture is thick and syrupy, add the dissolved cornstarch to the pan and immediately mix with a spatula. Cook for 2 minutes, stirring until the sauce is thick.
- Remove the sauce from the heat, and pour into a fine-mesh strainer over a bowl, to strain out the seeds and the cores. Press the raspberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the jam will accumulate there.
- You should obtain about 1 cup of sauce.
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Add the brown sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be at least 3" deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cheesecake Batter
- Grease the sides of the cheesecake pan. (Read notes)
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
- Along with the last egg, add the vanilla and the salt.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Assembling the Raspberry Cheesecake
- Pour one third of the cheesecake batter on the bottom of the baked and cooled graham cracker crust.
- Add about one third of the raspberry sauce in spoonfuls on top of the batter.
- Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
- Pour another third of the cheesecake batter on top of the swirled batter and sauce.
- Pour another third of the raspberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
- Pour the remaining cheesecake batter on top, and top with the remaining raspberry sauce. Swirl it around with a spatula.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake to rest inside for 1 hour.
- Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.
Raspberry Whipped Cream
- In a large bowl, or in the bowl of a stand mixer, add the heavy cream and powdered sugar.
- Whip with the whisk attachment for about 3 minutes, or until the cream achieves stiff peaks.
- Place it in a piping bag fitted with the tip of choice. I used a tip 4B.
To Decorate
- After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
- You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
- Pipe the whipped cream on top of the cheesecake and decorate with fresh raspberries if desired.
Storage
- You can store the Raspberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
- The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Hey! I’ve done your cinnamon roll cheesecake hundreds of times- it’s def my go to! But I wanted to try something new. Would it be possible to substitute strawberries for this one? Will it bake all the same? And should I make it the way it is instructed here or by making a puree like in the no bake strawberry cheesecake you made?
I’d make the puree in the no bake strawberry cheesecake and use it with this recipe 🙂 it will work great!! I’m so glad you enjoy the recipes. Thank you so much!