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Raspberry Cheesecake

Raspberry Cheesecake

Maria G. Brooks
This Raspberry Cheesecake is the ultimate dessert, featuring a creamy, tangy filling on a buttery graham cracker crust, topped with a vibrant raspberry sauce.
It’s perfect for special occasions or as a decadent treat to satisfy your sweet tooth.
Nutrition Facts (per serving - 1 slice):
Calories: 380 kcal, Protein: 6 g,Carbohydrates: 38 g, Dietary Fiber: 2 g,Sugars: 26 g, Fat: 24 g, Saturated Fat: 13 g, Cholesterol: 85 mg, Sodium: 320 mg, Potassium: 100 mg, Calcium: 50 mg, iron: 1 mg, Vitamin A: 10% of daily value, Vitamin C: 10% of daily value
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • 1 9-inch Springform Pan
  • 1 Mixing Bowl (Large)
  • 1 Mixing Bowl (Medium)
  • 1 Electric Mixer or Stand Mixer
  • 1 Saucepan (small)
  • 1 Wire Rack
  • 1 Baking Sheet
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Rubber Spatula
  • 1 Spoon or Flat Glass (for pressing crust)
  • 1 Aluminum Foil Roll

Ingredients
  

For the Crust

  • 2 cups Graham Cracker Crumbs
  • 6 tbsp Unsalted Butter melted
  • 2 tbsp Granulated Sugar

For the Cheesecake Filling

  • 24 oz Cream Cheese softened
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • ½ cup Heavy Cream

For the Raspberry Topping

  • 2 cups Raspberries fresh or frozen
  • ¼ cup Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon Juice

Instructions
 

Step 1: Prepare the Crust

  • Preheat the oven to 325°F (163°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  • In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and heavy cream until the filling is creamy and uniform.
  • Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

  • Wrap the outside of the springform pan with aluminum foil to prevent leaks.
  • Place the pan in a large baking sheet and fill with hot water halfway up the sides.
  • Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.

Step 4: Prepare the Raspberry Topping

  • In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
  • Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy (5-7 minutes).
  • Remove from heat and allow the topping to cool completely.

Step 5: Assemble and Chill

  • Once the cheesecake is cool, spread the raspberry topping evenly over the surface.
  • Cover and refrigerate for at least 4-6 hours, or overnight, to set fully.

Step 6: Serve

  • Remove the cheesecake from the springform pan.
  • Slice into 12 pieces, garnish with whipped cream or fresh raspberries, and serve chilled.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • To avoid cracks, do not overmix the batter and use a water bath during baking.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices for up to 2 months for easy future indulgence.
  • Adjust the sweetness of the topping based on the tartness of your raspberries.
Keyword Raspberry Cheesecake