This raspberry cheesecake is a creamy and fruity treat that brightens up any day! The tangy raspberries beautifully mix with smooth cream cheese for a delightful flavor.
I love how the bright red berries sit on top like little jewels. Plus, it’s a hit at parties, making everyone smile—who could resist a slice? 😍
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic base for the crust. If you don’t have graham crackers, crushed Digestive biscuits or even vanilla wafer cookies work well as a substitute.
Cream Cheese: Full-fat cream cheese is the best choice for a rich texture. If you prefer a lighter option, you can use reduced-fat cream cheese, but avoid low-fat as it may not set properly.
Fresh Raspberries: Fresh berries add flavor, but you can use frozen raspberries too. Just make sure to thaw and drain excess liquid before folding them in.
Sour Cream: It gives a pleasant tanginess. You can replace it with Greek yogurt for a similar taste and texture or use heavy cream for a richer filling.
How Do I Avoid a Cracked Cheesecake?
Preventing cracks in your cheesecake can be tricky, but with a few tips, you can master it. One of the main reasons cheesecakes crack is because of rapid temperature changes.
- Make sure your ingredients are at room temperature before mixing; this helps create a smooth mixture.
- After baking, let the cheesecake cool gradually in the oven with the door slightly ajar for about an hour—this avoids shock from the temperature drop.
- For the last bit, refrigerate it properly for several hours or overnight before cutting—this helps it set and reduces chances of cracking.
Delicious Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar (for filling)
- 1 tsp vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- 1 cup fresh raspberries (plus extra for garnish)
For the Topping:
- ½ cup raspberry jam or preserves
- 1 tbsp water (to thin jam if needed)
Estimated Time:
This raspberry cheesecake requires about 20 minutes of prep time and 1 hour of baking time, plus at least 4 hours of chilling. So overall, plan for around 5 hours to make and set your cheesecake, including the baking and cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Greasing a 9-inch springform pan is important to ensure your cheesecake releases easily later. If you prefer, you can also line the bottom with parchment paper for added protection!
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix everything well until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan to form an even layer for the crust. Bake for 10 minutes, then take it out and let it cool.
3. Prepare the Filling:
In a large bowl, beat the softened cream cheese using a hand mixer for about 2-3 minutes until it’s super smooth. Add in 1 ¼ cups sugar and the vanilla extract, mixing again until everything is creamy and well combined—nobody likes lumps!
4. Add the Eggs:
Now, beat in the eggs, one at a time, mixing well after each addition. This helps incorporate air and makes your cheesecake nice and fluffy. Afterward, mix in the sour cream until everything is completely combined and smooth.
5. Fold in the Raspberries:
Gently fold in 1 cup of fresh raspberries into the cream cheese mixture. Be careful not to squish them too much—it’s okay to have a few pieces intact for some lovely fruity bites!
6. Bake the Cheesecake:
Pour the cream cheese mixture over your cooled crust, smoothing it out with a spatula. Bake the cheesecake in your preheated oven for about 55-65 minutes. You’re looking for it to be set around the edges but still a bit jiggly in the center. That’s just right! When it’s done, take it out and let it cool to room temperature.
7. Add the Raspberry Topping:
For the topping, warm up the raspberry jam in a small saucepan or in the microwave. If it’s too thick, stir in a tablespoon of water to thin it out to a drizzleable consistency. Once warm, drizzle this beautiful raspberry sauce over your cooled cheesecake in a fun, decorative pattern.
8. Chill the Cheesecake:
Now comes the hard part: pat yourself on the back and refrigerate the cheesecake for at least 4 hours, or preferably overnight. This helps it set nice and firm.
9. Garnish and Serve:
When you’re ready to serve, take the cheesecake out of the fridge. Garnish the top with more fresh raspberries—they make it look exquisite! Then, slice it up, serve to your friends and family, and enjoy every creamy, fruity bite!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute raspberries with blueberries, blackberries, or strawberries for a delicious twist. Just make sure to adjust the amount based on the size and sweetness of the berries.
How Can I Prevent My Cheesecake from Cracking?
To minimize cracks, ensure your cream cheese and eggs are at room temperature before mixing. Also, avoid overbeating the mixture and bake at a lower temperature while keeping the oven door slightly ajar as it cools.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or alternative crust options like crushed almonds or oats. Just make sure all other ingredients are gluten-free as well.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cover it to keep it fresh! You can also freeze slices for up to 3 months; just be sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.
