Raspberry Cheesecake
Raspberry cheesecake is a delightful dessert that captures the essence of summer with its vibrant color and tangy-sweet flavor. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this raspberry cheesecake is sure to impress. With a creamy filling nestled in a crisp graham cracker crust and topped with fresh raspberries, it’s a dessert that looks as good as it tastes. Perfect for gatherings or a cozy night in, let’s dive into how to create this luscious dessert from scratch.
Why It Deserves a Spot
Raspberry cheesecake deserves a coveted spot in your dessert repertoire for several reasons. First, the combination of rich cream cheese and tart raspberries creates a perfect balance of flavors. The creamy texture of the cheesecake contrasts beautifully with the juicy berries, making each bite a delightful experience. Additionally, this cheesecake is versatile enough to be enjoyed year-round, whether served chilled in the summer or warmed slightly in the winter. Plus, it’s a showstopper for any gathering, sure to leave your guests raving about your baking skills.
Ingredient Checklist
- 1 Graham cracker pie crust*
- 4 cups cream cheese, softened
- 1 cup sour cream
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, whisked
- 22 ounces raspberries, divided
- 2 tablespoons cornstarch
- 1 cup sugar
*Notes: You can use a pre-made graham cracker crust or make your own by crushing graham crackers and mixing with melted butter.
Kitchen Gear Checklist
- Springform pan: Ideal for cheesecakes to ensure easy removal.
- Mixing bowls: For combining ingredients smoothly.
- Electric mixer: To beat the cream cheese and incorporate air for a fluffy texture.
- Spatula: For scraping down the sides of the bowl and folding in ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheet: To catch any drips from the springform pan.
Raspberry Cheesecake Made Stepwise
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). If you are making your own graham cracker crust, crush the graham crackers and mix them with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form an even layer. Bake for about 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, mixing until fully incorporated. Next, add the sour cream and vanilla extract, mixing until well combined.
Step 3: Add the Eggs
Whisk the eggs in a separate bowl. Gradually add the whisked eggs to the cream cheese mixture, mixing on low speed to avoid incorporating too much air. Be careful not to over-mix; just blend until no streaks remain.
Step 4: Incorporate the Raspberries
Gently fold in 18 ounces of the raspberries into the mixture. In a small bowl, toss the remaining raspberries with cornstarch. This will help them maintain their shape when baked.
Step 5: Assemble and Bake
Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula. Scatter the cornstarch-coated raspberries evenly on top of the filling. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Step 6: Chill and Serve
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to set perfectly. When ready to serve, slice and enjoy the creamy, tart goodness!
Texture-Safe Substitutions
- For the cream cheese: Use a dairy-free cream cheese alternative for a vegan option.
- For the sour cream: Substitute with plain Greek yogurt for a healthier option.
- For the sugar: Coconut sugar or agave nectar can be used as alternatives.
- For the eggs: Replace with flaxseed meal mixed with water for a vegan binding agent.
Author’s Commentary
This raspberry cheesecake is one of my absolute favorites to make. The vibrant color of the raspberries not only makes it visually appealing but also imparts a refreshing flavor that cuts through the richness of the cheesecake. I always keep a stash of fresh raspberries in the freezer so I can whip this up at a moment’s notice. It’s truly a crowd-pleaser, and I can’t tell you how many compliments I’ve received when I serve it. Just be prepared to share the recipe; everyone will want to make it after trying a slice!
Leftovers & Meal Prep
This raspberry cheesecake stores beautifully in the refrigerator for up to 5 days. If you have leftovers, simply cover the cheesecake or transfer slices to an airtight container. For meal prep, you can make the cheesecake a day in advance, allowing it to chill overnight, which enhances its flavor. It’s perfect for entertaining, as you can prepare it ahead of time and focus on enjoying your guests.
Ask the Chef
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before adding them to the cheesecake to prevent excess moisture.
What should I do if my cheesecake cracks while baking?
Cracks can happen, especially if the cheesecake is overbaked or the oven temperature is too high. To prevent this, ensure you bake it at a low temperature and avoid overmixing. If it cracks, you can cover it with a fruit topping or whipped cream to hide the imperfections!
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, simply use gluten-free graham crackers for the crust. Many brands offer gluten-free options that work perfectly in this recipe.
Can I freeze the raspberry cheesecake?
Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
More Recipes You’ll Love
- Classic New York Cheesecake
- No-Bake Chocolate Cheesecake
- Lemon Blueberry Cheesecake Bars
- Strawberry Shortcake Cheesecake
Final Thoughts
Making raspberry cheesecake from scratch may seem daunting, but with a little attention to detail and a dash of love, you can create a dessert that’s not only delicious but also visually stunning. The creamy filling, the tart raspberries, and the buttery crust come together to create a symphony of flavors that will have everyone coming back for seconds. Whether it’s a celebration or a simple family dinner, this raspberry cheesecake is sure to be the star of the show. Don’t be surprised if it quickly becomes a favorite in your household!
Raspberry Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). If making your own graham cracker crust, crush the graham crackers and mix with melted butter until combined. Press into the bottom of a springform pan and bake for about 10 minutes. Let cool.
- Step 2: Make the Filling - Beat softened cream cheese in a large mixing bowl until smooth. Gradually add sugar and mix until incorporated. Add sour cream and vanilla extract, mixing until well combined.
- Step 3: Add the Eggs - Whisk eggs in a separate bowl, then gradually add to the cream cheese mixture on low speed just until blended.
- Step 4: Incorporate the Raspberries - Gently fold in 18 ounces of raspberries. Toss the remaining raspberries with cornstarch to maintain their shape when baked.
- Step 5: Assemble and Bake - Pour cheesecake filling into the cooled crust and smooth the top. Scatter cornstarch-coated raspberries on top. Bake for 50-60 minutes, until the center is set but slightly jiggly. Cool in the oven with the door slightly ajar for an hour.
- Step 6: Chill and Serve - Refrigerate for at least 4 hours, preferably overnight. Slice and enjoy!
Notes
- For a vegan option, substitute dairy-free cream cheese.
- Use plain Greek yogurt instead of sour cream for a healthier choice.
- Coconut sugar or agave nectar can replace regular sugar.
- Flaxseed meal mixed with water can replace eggs for a vegan binding agent.
