This Raspberry Cheesecake is a showstopper, blending creamy richness with the bright tang of fresh raspberries. The velvety filling, nestled in a buttery graham cracker crust, melts in your mouth, while the vibrant raspberry swirl adds a burst of fruity sweetness. Perfect for special occasions or a luxurious treat, it’s a dessert that feels indulgent yet balanced.
With just 30 minutes of prep and 50 minutes of baking, this cheesecake is surprisingly simple to make. The cooling time allows the flavors to deepen, resulting in a dessert that’s as stunning as it is delicious. Each slice offers a harmonious blend of textures and flavors, making it a dessert you’ll want to savor and share.
Ingredients for Raspberry Cheesecake
- Raspberry Sauce:
- 12 oz (340 g) raspberries (fresh or frozen, about 2 ½ cups)
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- 1 Tablespoon lemon juice
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons (25 g) granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 7 Tablespoons (100 g) unsalted butter (melted)
- Cheesecake:
- 24 oz (680 g) cream cheese (softened, use brick-style full fat)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature preferred)
Step-by-Step Instructions
- Prepare the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium/low heat. Stir frequently until berries release their juices (several minutes). Increase heat to medium, bring to a simmer, and cook until berries break down and sauce thickens slightly. Strain through a fine mesh sieve, reserving 2 Tablespoons of seeds. Add seeds back to the sauce and let cool.
- Make the Crust: Preheat oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Add melted butter and stir until crumbs are moistened. Press evenly into the bottom and sides of a 9” springform pan. Set aside.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat cream cheese and sugar until smooth and lump-free. Add sour cream and vanilla extract, mixing on low speed until combined. Beat eggs one at a time, mixing just until incorporated. Scrape the bowl to ensure everything is well combined.
- Assemble the Cheesecake: Pour half the cheesecake batter over the crust. Drizzle ⅓ cup of raspberry sauce over the batter. Gently dollop the remaining batter on top and smooth with a spatula. Drizzle another ⅓ cup of sauce over the surface and swirl with a toothpick or knife. Reserve remaining sauce for serving.
- Bake the Cheesecake: Bake on the center rack at 325°F (165°C) for 45-55 minutes. The center should be jiggly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Cool and Chill: Remove from the oven and cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
- Serve: Top with reserved raspberry sauce or serve it on the side for guests to add as desired.
Perfect Pairings: Sauce and Topping Ideas
While the raspberry sauce is a star on its own, consider adding a dollop of whipped cream or a sprinkle of fresh mint leaves for a refreshing twist. For a richer experience, drizzle melted dark chocolate over the cheesecake before adding the sauce. If you’re feeling adventurous, try pairing it with a scoop of vanilla bean ice cream for a decadent dessert.
Serve It Right: Presentation Tips
For a stunning presentation, slice the cheesecake with a warm, clean knife to ensure smooth edges. Serve each slice on a chilled plate with a small pitcher of the reserved raspberry sauce on the side. Garnish with a few fresh raspberries or a dusting of powdered sugar for an elegant touch.
Keep It Fresh: Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The raspberry sauce can be kept separately in a sealed jar for the same duration. If you’d like to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil, then store it for up to 2 months. Thaw overnight in the fridge before serving.
Mix It Up: Recipe Variations
Swap raspberries for blackberries or strawberries in the sauce for a different fruity flavor. For a nutty twist, replace graham cracker crumbs with crushed digestive biscuits or almond meal in the crust. If you’re a fan of chocolate, add 1/4 cup of cocoa powder to the cheesecake batter for a chocolatey surprise.
Quick Tips: Time-Saving Hacks
To save time, use store-bought graham cracker crumbs instead of crushing your own. You can also prepare the raspberry sauce up to 3 days in advance and store it in the fridge. For a quicker cooling process, place the cheesecake in the freezer for 1-2 hours instead of chilling it overnight.
Raspberry Cheesecake
Ingredients
Raspberry Sauce
- 12 oz raspberries fresh or frozen (about 2 ½ cups)
- ¼ cup granulated sugar
- ¼ cup water
- 1 Tablespoon lemon juice
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 7 Tablespoons unsalted butter melted
Cheesecake
- 24 oz cream cheese softened (use brick-style full fat cream cheese)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Instructions
- For the saucePrepare the sauce first so it has time to cool while you prepare the cheesecake. Sauce may be prepared up to 3 days in advance. In a small saucepan,combine raspberries, sugar, water, and lemon juice over medium/low heat. Stir frequently, and cook until the berries release their juices (will take several minutes).12 oz (340 g) raspberries, ¼ cup (50 g) granulated sugar, ¼ cup (60 ml) water, 1 Tablespoon lemon juice
- Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes until the berries break down and the sauce deepens in color and is slightly thickened (it will thicken only slightly).
- Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Measure out 2 Tablespoons of your seeds left in the strainer and add them back to the sauce, discard the rest.
- Allow the mixture to cool while you prepare the crust and the cheesecake.
- For the crustPreheat oven to 325F (165C).In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter until crumbs are all moistened.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons (25 g) granulated sugar, 1 Tablespoon light brown sugar, 7 Tablespoons (100 g) unsalted butter
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom of a glass or measuring cup to help you. Set crust aside as you prepare your cheesecake.
- For the CheesecakeCombine cream cheese and sugar in a large mixing bowl and use an electric mixer to stir together until smooth, creamy, and completely lump free.24 oz (680 g) cream cheese, 1 cup (200 g) granulated sugar
- Add sour cream and vanilla extract and stir on low speed until combined.½ cup (120 g) sour cream, 1 teaspoon vanilla extract
- In a small bowl, lightly beat one egg and add it to the cheesecake batter, stirring on low speed until egg is just combined. Repeat with the remaining eggs, then scrape the sides and bottom of bowl to ensure all ingredients are thoroughly combined.3 large eggs
- AssemblyPour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and pour evenly over the batter.
- Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and smooth it with a spatula.
- Drizzle with another ⅓ cup of raspberry sauce over the surface and use a toothpick or knife to swirl over the cheesecake. Reserve the rest of the sauce for serving (store covered in the refrigerator).
- Transfer to center rack of 325F (165C) preheated oven for 45-55 minutes. The center of the cheesecake will be jiggly but the cheesecake should be mostly set.
- When cheesecake is finished baking, turn off the oven, crack the door open a few inches and let cheesecake cool in the oven for 1 hour (this will help prevent cracks).
- After 1 hour, remove from the oven and allow to cool at room temperature for an hour or until no longer warm. Once cooled, transfer to refrigerator to chill for at least 6 hours, preferably overnight.
- Serve, topped with reserved raspberry sauce (we serve the raspberry sauce on the side so people can add as much or as little as they’d like).