If you’re dreaming of a dessert that perfectly balances creamy richness with vibrant fruity brightness, then the Raspberry Cheesecake with Raspberry Sauce Recipe is about to become your new obsession. This luscious cheesecake features a buttery graham cracker crust, a silky smooth cream cheese filling, and an irresistible swirl of tart, homemade raspberry sauce that brings the whole thing together with a pop of color and flavor. Whether you’re impressing guests or indulging in a sweet moment for yourself, this recipe delivers that wow factor every single time.
Ingredients You’ll Need
Each ingredient in this Raspberry Cheesecake with Raspberry Sauce Recipe plays a crucial role, from the crispy, buttery crust to the perfectly tangy and creamy filling, and of course, the fresh, vibrant raspberry sauce that ties it all together. Simplicity meets deliciousness with this carefully curated list.
- 12 oz raspberries: Fresh or frozen, these provide the bright, tart flavor that makes the sauce unforgettable.
- ¼ cup granulated sugar (for sauce): Sweetens the raspberries just right without overpowering their natural taste.
- ¼ cup water: Helps to create the perfect consistency for the raspberry sauce.
- 1 tablespoon lemon juice: Adds a subtle zing to balance sweetness and brighten the sauce.
- 1 ½ cups graham cracker crumbs: The base of the crust, lending wonderful texture and warmth.
- 2 tablespoons granulated sugar (for crust): Enhances the crust’s sweetness and caramel notes.
- 1 tablespoon light brown sugar: Adds a hint of molasses flavor for depth.
- 7 tablespoons unsalted butter (melted): Binds the crust ingredients and adds richness.
- 24 oz cream cheese (softened): The star of the cheesecake filling, responsible for that classic creamy texture.
- 1 cup granulated sugar (for filling): Sweetens and smooths the cream cheese mixture.
- ½ cup sour cream: Provides slight tanginess and contributes to the filling’s lush creaminess.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 3 large eggs: Room temperature is best to ensure a smooth batter and proper structure.
How to Make Raspberry Cheesecake with Raspberry Sauce Recipe
Step 1: Prepare the Raspberry Sauce
Starting with the sauce is key because it needs time to cool and develop its rich flavor. Combine raspberries, sugar, water, and lemon juice in a small saucepan over medium-low heat. Stir often as the berries soften and release their juices, creating a beautiful, fragrant base. Turn up the heat to medium and simmer, stirring constantly, until the berries break down fully and the sauce thickens slightly. Strain the mixture to remove most seeds, but set aside a small amount of seeds to stir back in for texture. Let the sauce cool as you move on to the crust and filling.
Step 2: Make the Graham Cracker Crust
Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs with granulated and brown sugar, then add the melted butter until all crumbs are moistened. Press this mixture into the bottom and up the sides of a 9-inch springform pan, using a glass or measuring cup bottom to pack it firmly. This crust will provide a crisp, buttery foundation that perfectly complements the creamy filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and lump-free. Add the sour cream and vanilla, stirring gently until everything is well combined. Beat in the eggs one at a time on low speed, making sure each is just incorporated before adding the next. Scrape the bowl down well to avoid overmixing but ensure a smooth consistency. This careful mixing results in a velvety, rich filling that will bake into pure perfection.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter evenly over the prepared crust. Spoon about a third of the cooled raspberry sauce over the batter, spreading gently. Dollop the remaining cheesecake batter on top and smooth out with a spatula. Drizzle another third of raspberry sauce over the surface, then use a toothpick or knife to create lovely swirls. Save the remaining sauce for serving later — it’s an essential finishing touch. Bake on the center rack at 325°F (165°C) for 45 to 55 minutes until mostly set but with a slightly jiggly center.
Step 5: Cooling and Chilling
Once out of the oven, leave the door slightly ajar and let the cheesecake cool inside for one hour to prevent cracks. Then bring it out to cool completely at room temperature before refrigerating for at least six hours, or overnight if you can wait that long! This step ensures the cheesecake firms up beautifully with a silky texture.
How to Serve Raspberry Cheesecake with Raspberry Sauce Recipe
Garnishes
A sprinkle of fresh raspberries on top adds an inviting pop of color and freshness. You can also add a few mint leaves for a hint of herbal brightness. A dusting of powdered sugar over the raspberries creates an elegant touch that makes this dessert party-ready in seconds.
Side Dishes
This cheesecake pairs wonderfully with a light mixed green salad to balance richness, or perhaps a simple glass of sparkling wine or rosé to complement the tart raspberry flavors. For a cozy night in, serve alongside a cup of freshly brewed coffee or hot tea to round out the experience.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a drizzle of the reserved raspberry sauce on the side, allowing your guests to add as much as they desire. For a stunning centerpiece, layer the cheesecake with raspberry sauce in a trifle dish for visual impact and a fun twist.
Make Ahead and Storage
Storing Leftovers
Any leftover cheesecake stays delicious stored tightly covered in the refrigerator for up to five days. Keep the raspberry sauce in a separate airtight container to maintain its freshness, and simply drizzle before serving.
Freezing
You can freeze this cheesecake for up to one month. Wrap it securely with plastic wrap and aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it a little warmer, allow slices to sit at room temperature for 20–30 minutes before serving. Avoid microwaving, which can alter the texture unfavorably.
FAQs
Can I use frozen raspberries for the sauce?
Absolutely! Frozen raspberries work wonderfully in this recipe and often intensify the flavor in the sauce. Just thaw them slightly and use as directed.
Why does the cheesecake crack sometimes?
Cracking usually happens if the cheesecake cools too quickly or is overbaked. We prevent this by letting it cool slowly in the oven with the door cracked open and avoiding overmixing the batter.
Can I substitute sour cream in the filling?
You can try using Greek yogurt as a substitute, but sour cream provides a richer, tangier flavor that works best for this cheesecake’s texture and taste.
How long should I refrigerate the cheesecake before serving?
Chilling for at least 6 hours is essential for a firm, smooth texture, but overnight refrigeration yields the best results.
Is this recipe suitable for a springform pan only?
A 9-inch springform pan is highly recommended for easy removal and presentation, but you could try a regular cake pan lined with parchment paper if needed, though unmolding may be trickier.
Final Thoughts
Now that you’ve got the scoop on this marvelous Raspberry Cheesecake with Raspberry Sauce Recipe, it’s time to gather your ingredients and delight everyone with a dessert that’s as beautiful as it is delicious. The combination of creamy, tangy, fruity, and buttery flavors makes it a true showstopper. I can’t wait for you to taste it and see just how easy—and rewarding—making cheesecake from scratch can be!
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Raspberry Cheesecake with Raspberry Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Raspberry Cheesecake combines a creamy, smooth cream cheese filling with a buttery graham cracker crust and a vibrant homemade raspberry sauce. The dessert is baked to perfection with a marbled sauce swirl, then chilled for a rich and refreshing finish. Perfect for special occasions or a decadent treat.
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 Filling
- 24 oz cream cheese (softened, brick-style full fat)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature preferred)
Instructions
- Prepare the raspberry sauce: In a small saucepan over medium/low heat, combine raspberries, sugar, water, and lemon juice. Stir frequently until raspberries release their juices. Increase heat to medium, bring to a simmer, and cook while stirring constantly until sauce slightly thickens and deepens in color. Remove from heat and strain through a fine mesh strainer into a heatproof bowl. Add back 2 tablespoons of seeds collected in the strainer into the sauce and discard the rest. Allow sauce to cool.
- Make the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until mixture is evenly moistened. Press mixture firmly and evenly into bottom and up sides of a 9-inch springform pan using a glass or measuring cup for evenness. Set aside.
- Prepare cheesecake batter: In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and lump-free. Add sour cream and vanilla extract; mix on low speed until combined. Lightly beat one egg in a small bowl and blend it into the cream cheese mixture on low speed. Repeat with remaining eggs, mixing gently to combine fully and scrape the bowl sides to incorporate all ingredients.
- Assemble the cheesecake: Pour half of the cheesecake batter evenly over the crust. Spoon about ⅓ cup (80 ml) of the cooled raspberry sauce over the batter. Gently dollop the remaining batter over the sauce and smooth the surface with a spatula. Drizzle another ⅓ cup of raspberry sauce on top and swirl it into the batter with a toothpick or knife. Reserve remaining sauce for serving.
- Bake the cheesecake: Place the cheesecake on the center rack of the preheated oven (325°F/165°C) and bake for 45-55 minutes. The center should still jiggle slightly but the cheesecake will be mostly set.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracks. Afterward, remove it from the oven and cool at room temperature for another hour until no longer warm.
- Chill: Transfer cheesecake to the refrigerator and chill for at least 6 hours or preferably overnight to fully set and enhance flavors.
- Serve: Slice and serve topped or accompanied by the reserved raspberry sauce, allowing guests to add as much or as little as they prefer.
Notes
- Use room temperature eggs to ensure a smooth batter and prevent cracking.
- Cooling the cheesecake gradually in the oven helps avoid cracks on the surface.
- Reserve some raspberry sauce for serving to add fresh flavor as desired.
- The sauce can be prepared up to three days in advance and refrigerated.
- For a firmer crust, press firmly and chill briefly before baking.
