This raspberry cheesecake blends creamy cheese with sweet raspberries for a treat that’s both tangy and smooth. The buttery crust adds a delightful crunch!
Every slice feels like a bite of summer. I love how quick it is to whip up, and it’s perfect for impressing friends or just treating myself! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust because they add crunch and a slightly sweet flavor. If you don’t have them, you can substitute with crushed digestive biscuits, vanilla wafers, or even gluten-free cookies for a gluten-free version!
Cream Cheese: This is the star of the cheesecake. Make sure it’s softened for easy mixing. If you’re looking for lighter options, you can try Neufchâtel cheese or even a vegan cream cheese. Just be aware it might slightly change the taste and texture.
Fresh Raspberries: While fresh raspberries give the best flavor and texture, you can use frozen ones if fresh isn’t available. Just make sure to thaw and drain excess liquid before adding them to the batter.
Sour Cream: This adds creaminess and a slight tang. You can substitute it with Greek yogurt for a healthier twist which will give a similar creamy texture.
How Can I Avoid Cracks in My Cheesecake?
Creamy, smooth cheesecakes are such a treat, but cracks can ruin the look. Here are tips to keep your cheesecake crack-free:
- Make sure all ingredients (especially cream cheese) are at room temperature before mixing.
- Mix on low speed, and add eggs one at a time, just until incorporated. Overmixing can introduce too much air, leading to cracks.
- When baking, avoid opening the oven door frequently, as sudden temperature changes can lead to cracks.
- Cool the cheesecake gradually in the oven with the door slightly ajar – this helps prevent shock from temperature changes.
Following these tips helps create a beautiful, delicious raspberry cheesecake that’s sure to impress!
Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries (plus extra for topping)
For The Topping:
- ½ cup raspberry sauce or puree
- 1 tablespoon cornstarch (optional, for raspberry sauce)
- 1 tablespoon lemon juice (optional, for raspberry sauce)
How Much Time Will You Need?
This delightful Raspberry Cheesecake requires about 20 minutes of prep time and 50-60 minutes of baking time, plus chilling time in the refrigerator—aim for at least 4 hours, or overnight if you can wait! It’s a great treat that’s well worth the time.
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until the crumbs are moistened. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes until it’s slightly golden, then let it cool.
2. Making the Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add 1 cup of sugar and keep mixing until blended. Next, mix in the vanilla extract. One by one, add the eggs, beating on low speed just until combined. Be careful not to overmix. Finally, blend in the sour cream until smooth. Gently fold in the fresh raspberries, distributing them throughout the batter.
3. Assembling the Cheesecake:
Pour half of the cream cheese batter into your cooled crust. Drizzle half of the raspberry sauce or puree on top and use a knife or skewer to create gentle swirls. Pour the rest of the batter over this layer and then swirl in any remaining raspberry sauce.
4. Baking the Cheesecake:
Place your springform pan on a baking sheet for easy handling and bake for about 50-60 minutes. The outer edges should look set, but the center should still jiggle a bit when you gently shake the pan.
5. Cooling and Chilling:
Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open—this helps prevent cracks. After that, remove it from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 4 hours. Overnight chilling is even better!
6. Topping and Serving:
Just before serving, top the cheesecake with fresh raspberries and a drizzle of raspberry sauce for an extra burst of flavor! Enjoy this creamy, tangy, and visually stunning dessert with your loved ones—everyone will be impressed!
Optional Raspberry Sauce:
If you want to make a raspberry sauce, combine 1 cup of raspberries, 2 tablespoons of sugar, lemon juice, and cornstarch mixed with a bit of water in a saucepan. Heat this over medium, stirring until it thickens and the raspberries break down. You can strain it through a fine sieve if you want to remove the seeds. Let it cool before using it on your cheesecake!
Enjoy your homemade Raspberry Cheesecake! 🍰
Can I Use Different Types of Berries in This Cheesecake?
Absolutely! You can substitute fresh raspberries with other berries like blueberries, strawberries, or blackberries. Just adjust the quantity and feel free to mix different types for a berry medley cheesecake!
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving!
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free raspberry cheesecake, simply use gluten-free graham cracker crumbs or any gluten-free cookie for the crust. Always double-check that all other ingredients are gluten-free as well.
Why Did My Cheesecake Crack?
Cracks can occur if the batter is overmixed, baked at too high a temperature, or cooled too quickly. To help prevent cracks, mix on low speed, bake at a steady temperature, and let the cheesecake cool gradually in the oven with the door ajar.
