New York Style Raspberry Cheesecake
If you’ve ever dreamed of indulging in a slice of creamy, rich cheesecake topped with a vibrant raspberry sauce, then this New York Style Raspberry Cheesecake is your ticket to dessert heaven. With its buttery crust, velvety filling, and the perfect tang of raspberries, this cheesecake is an impressive yet approachable dessert ideal for any occasion. Whether it’s a special celebration or simply a weekend treat, this cheesecake will surely wow your family and friends.
What Makes This Recipe Special
This New York Style Raspberry Cheesecake stands out because of its unique combination of cream cheese, ricotta, and quark cheeses, resulting in a rich yet light texture. The addition of fresh orange zest brightens the flavor profile, while the frozen raspberries offer a burst of tartness that perfectly balances the sweetness of the sugars. The use of a digestive biscuit or graham cracker crust adds a delightful crunch, making each bite a harmonious blend of flavors and textures.
Ingredient Breakdown
- 500g/18oz digestive cookies or graham crackers: These form the base of your cheesecake, providing a sweet and crunchy texture.
- 85g/3oz melted butter: Helps bind the crust together and adds richness.
- Pinch of fleur de sel: Enhances the flavors of the crust and filling.
- Cooking spray: Ensures easy removal of the cheesecake from the pan.
- 500g/18oz cream cheese: Creates the rich, creamy filling that is characteristic of New York style cheesecake.
- 200g/7oz ricotta cheese: Adds a lightness to the filling and balances the density of the cream cheese.
- 200g/7oz quark cheese: This soft cheese contributes to the cheesecake’s creamy texture and unique flavor.
- 130g/4.7oz white sugar: Sweetens the filling without overpowering the other flavors.
- 70g/2.5oz brown sugar: Adds a hint of caramel flavor to the cheesecake.
- 1 vanilla pod, scraped: Infuses the filling with a warm, vanilla aroma.
- 4 free-range eggs: Provides structure and richness to the cheesecake.
- Zest of 1 orange: Brightens the flavor profile with a refreshing citrus note.
- Pinch of fleur de sel: Again, enhances overall flavor.
- 300g frozen raspberries: Offers a tart contrast to the sweet filling.
- 75ml/2.5fl oz water: Used to create the raspberry sauce.
- 70g/2.3oz white sugar: Sweetens the raspberry sauce.
- 2 teaspoons corn starch: Thickens the raspberry sauce for a perfect drizzle.
- 1 tablespoon warm water: Used to dissolve the corn starch.
Toolbox for This Recipe
- Springform pan: Essential for easy removal of the cheesecake after it’s baked.
- Mixing bowls: For combining the crust and filling ingredients.
- Electric mixer: Makes it easy to achieve a smooth and creamy filling.
- Spatula: For scraping down the sides of the mixing bowl and folding ingredients.
- Saucepan: Necessary for preparing the raspberry sauce.
- Measuring cups and spoons: To ensure precise ingredient measurements.
New York Style Raspberry Cheesecake — Do This Next
Step 1: Prepare the Crust
Begin by preheating your oven to 180°C (350°F). In a food processor, crush the digestive cookies or graham crackers until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter and a pinch of fleur de sel. Mix until the crumbs are evenly coated.
Step 2: Form the Crust
Spray the bottom and sides of your springform pan with cooking oil. Press the cookie mixture into the bottom of the pan, creating an even layer. Bake the crust in the preheated oven for about 10 minutes or until slightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 3: Make the Filling
In a large mixing bowl, combine the cream cheese, ricotta cheese, quark cheese, white sugar, brown sugar, and the scraped seeds from the vanilla pod. Using an electric mixer, beat the ingredients on medium speed until smooth and creamy.
Step 4: Add the Eggs and Flavorings
Add the free-range eggs to the cheese mixture one at a time, mixing well after each addition. Then, fold in the orange zest and a pinch of fleur de sel. Continue mixing until the filling is perfectly smooth.
Step 5: Bake the Cheesecake
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula. Bake in the oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for about 1 hour.
Step 6: Prepare the Raspberry Sauce
While the cheesecake is cooling, prepare the raspberry sauce. In a saucepan, combine the frozen raspberries, water, and white sugar. Cook over medium heat until the raspberries break down and the mixture begins to bubble. In a small bowl, mix the corn starch with warm water until smooth. Stir this mixture into the raspberry sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and let it cool.
Step 7: Chill the Cheesecake
Once the cheesecake has cooled in the oven, transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, to set the flavors and texture.
Step 8: Serve
When you’re ready to serve, remove the cheesecake from the springform pan. Drizzle the cooled raspberry sauce over the top. Slice into generous pieces and savor each bite of this decadent New York Style Raspberry Cheesecake.
Substitutions by Category
- Cheese: If you can’t find quark, you can substitute with additional ricotta or mascarpone cheese.
- Sweeteners: Coconut sugar can replace brown sugar for a different flavor profile.
- Fruit: Feel free to use fresh raspberries when in season, or swap for strawberries or blueberries.
- Crust: For a gluten-free version, use gluten-free graham crackers or almond flour.
Notes from the Test Kitchen
- Ensure all your ingredients are at room temperature before mixing for a smoother filling.
- Don’t overmix the filling once the eggs are added, as this can incorporate too much air and lead to cracks during baking.
- If the cheesecake cracks, don’t worry! A drizzle of raspberry sauce will cover it beautifully.
- For a touch of elegance, garnish with fresh raspberries or a dollop of whipped cream before serving.
Keep It Fresh: Storage Guide
This New York Style Raspberry Cheesecake can be stored in the refrigerator for up to 5 days. Ensure it is covered with plastic wrap or stored in an airtight container to maintain its freshness. If you want to store it for a longer period, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
Your Top Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used. Just be sure to wash and dry them thoroughly before using them in the sauce.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will continue to set as it cools.
What can I do if my cheesecake cracks?
A few cracks are normal. You can cover them with the raspberry sauce or a layer of whipped cream for a beautiful presentation.
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making a day or two in advance, allowing the flavors to develop even more.
Weekend Projects
- Sally’s Baking Addiction: Classic Cheesecake – A timeless cheesecake recipe that never disappoints.
- Pinch of Yum: No-Bake Strawberry Cheesecake – A lighter, no-bake alternative perfect for summer.
- Minimalist Baker: Vegan Cheesecake – A plant-based twist on the classic dessert.
- Bakerella: Mini Cheesecakes – Individual cheesecakes that are perfect for parties.
Bring It to the Table
There’s nothing quite like a stunning New York Style Raspberry Cheesecake to impress your guests. With its creamy filling and vibrant sauce, this dessert not only tastes divine but also looks magnificent. Serve it at your next gathering, and watch as everyone reaches for a second slice. With each bite, you’ll experience the perfect balance of rich cheesecake and tart raspberry flavor, making this recipe a true showstopper. Enjoy your baking adventure, and remember—great desserts are made with love!
New York Style Raspberry Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 180°C (350°F). Crush the digestive cookies or graham crackers in a food processor until fine. Mix with melted butter and a pinch of fleur de sel.
- Step 2: Form the Crust - Spray the springform pan with cooking oil. Press the cookie mixture evenly into the bottom of the pan and bake for about 10 minutes. Cool.
- Step 3: Make the Filling - In a large bowl, combine cream cheese, ricotta, quark, white sugar, brown sugar, and vanilla seeds. Beat until smooth.
- Step 4: Add the Eggs and Flavorings - Add eggs one at a time, mixing well after each addition. Fold in orange zest and fleur de sel until smooth.
- Step 5: Bake the Cheesecake - Pour filling into the cooled crust and smooth the top. Bake for 60-70 minutes until edges are set. Cool in the oven for 1 hour.
- Step 6: Prepare the Raspberry Sauce - In a saucepan, combine raspberries, water, and sugar. Cook until bubbling. Mix corn starch with warm water, stir into the sauce, and cook until thickened.
- Step 7: Chill the Cheesecake - Transfer cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Step 8: Serve - Remove cheesecake from the pan, drizzle with raspberry sauce, slice, and enjoy!
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- Don't overmix after adding eggs to avoid cracks.
- Cover cracks with raspberry sauce for a beautiful presentation.
- Garnish with fresh raspberries or whipped cream for elegance.
