This raspberry cheesecake is a fruity treat that combines creamy cheese with the fresh taste of raspberries. The bright color makes it look as good as it tastes!
Imagine serving this at a party—everyone will be asking for seconds! I love how the tart raspberries perfectly balance the sweetness. Yum! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy crust. If you can’t find them, you can substitute with crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: This is the base for your cheesecake. If you’re looking for a lighter option, use reduced-fat cream cheese, but the texture might be slightly different. I’ve tried using mascarpone too, and it gives a rich flavor!
Raspberries: Fresh raspberries are ideal, but frozen ones work just as well. They may be a bit more watery, but the flavor is still great! For a twist, you could use strawberries or blueberries for the swirl instead.
Sour Cream: This adds creaminess and a little tang. You could substitute with Greek yogurt for a healthier option. They have similar textures, so it won’t change the recipe much.
How Do I Ensure My Cheesecake Isn’t Cracked?
A common challenge when baking cheesecake is avoiding cracks on the surface. Here are a few tips to help you achieve a smooth, perfect finish:
- Make sure your cream cheese is softened before mixing. Cold cream cheese can lead to lumps and uneven baking.
- Avoid overmixing once the eggs are added. Mix just until combined to prevent incorporating too much air, which can cause cracks.
- Cooling gradually is key. After baking, turn off the oven and let the cheesecake sit inside with the door slightly ajar for an hour. This helps prevent sudden temperature changes.
- Chill the cheesecake for at least 4 hours or overnight before serving—it helps the texture set perfectly!
Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
For the Raspberry Swirl:
- 1 cup (125g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delightful raspberry cheesecake requires about 25 minutes of preparation time and 55 to 65 minutes of baking time. Plus, you’ll need at least 4 hours (or overnight) for chilling to let it set perfectly. So, plan for around 1 hour of active work plus chilling time; it’s totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). Take a 9-inch (23 cm) springform pan and lightly grease it or line the bottom with parchment paper. This will make it easier to remove the cheesecake once it’s baked!
2. Make the Crust:
In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom and up the sides of the springform pan, creating a nice crust. Set your crust aside while you prepare the filling.
3. Prepare the Raspberry Swirl:
For the raspberry swirl, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook this mixture over medium heat, stirring often, until the raspberries break down and the mixture thickens (about 5-7 minutes). Once done, strain it through a fine mesh sieve to remove the seeds, then let it cool.
4. Make the Filling:
In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until everything is well combined.
5. Add the Eggs and Sour Cream:
Add the eggs one at a time, making sure to mix well after each addition. Finally, blend in the sour cream until the mixture is smooth and well combined.
6. Layer the Cheesecake:
Pour half of the cream cheese mixture over the prepared crust. Then, spoon half of the cooled raspberry sauce over the batter, using a knife or skewer to create a lovely swirl through the cheesecake layer.
7. Repeat the Process:
Pour the remaining cream cheese mixture on top and repeat the swirling process with the remaining raspberry sauce. This creates a marbled effect that looks as beautiful as it tastes!
8. Bake the Cheesecake:
Place the springform pan in the preheated oven and bake for 55 to 65 minutes. The edges should be set, but the center should still jiggle just a bit when you move the pan.
9. Gradual Cooling:
When done, turn off the oven and leave the cheesecake in there with the door slightly ajar for about 1 hour. This helps it cool gradually and prevents cracks from forming on the surface.
10. Chill the Cheesecake:
After an hour, take it out and refrigerate it for at least 4 hours or overnight to let it set completely.
11. Garnish and Serve:
When you’re ready to serve, take the cheesecake out of the fridge and garnish with fresh raspberries arranged around the edge. Slice, serve, and enjoy this creamy, tangy raspberry cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo crust or a nut-based crust like almond flour mixed with butter. Just ensure it’s pressed evenly into the pan for a solid base.
How Can I Prevent My Cheesecake from Cracking?
To avoid cracks, make sure your ingredients are at room temperature before mixing, and avoid overmixing once the eggs are added. Also, letting it cool gradually in the oven before chilling helps a lot!
Can I Make This Cheesecake in Advance?
Yes, you can definitely make it a day or two in advance. Just store it covered in the fridge after it’s fully cooled. It actually tastes even better the next day as the flavors meld together!
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To serve, just slice and enjoy cold, or you can gently reheat it in the microwave for a few seconds if you prefer it warm.
