Imagine a creamy, dreamy dessert where every velvety bite has a burst of fresh berry brightness—that’s what you get with this Easy Baked Raspberry Cheesecake. This beautiful cheesecake is the perfect marriage of tangy raspberries, luscious cream cheese filling, and a buttery graham cracker crust. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake never fails to impress both your eyes and your taste buds. It’s so simple to make, you’ll want it on repeat all year long!
Ingredients You’ll Need
Each ingredient in this Easy Baked Raspberry Cheesecake has a starring role, from creamy cheese for richness to vibrant raspberries for their pop of color and tartness. These simple staples come together to create a dessert that’s as easy to make as it is impressive to serve!
- Graham cracker crumbs: Offer a classic crunch and slightly sweet, toasty flavor for the best cheesecake base.
- Granulated sugar: Sweetens both the crust and the filling, balancing the tang of the cream cheese.
- Unsalted butter (melted): Binds the crust, giving it a rich and melt-in-your-mouth texture.
- Cream cheese (softened): The star of the show, delivering irresistibly smooth, creamy decadence.
- Vanilla extract: Adds warmth and complexity to round out all the flavors.
- Large eggs: Give structure and silkiness to the filling, ensuring a luscious bite every time.
- Sour cream: Adds a gentle tang and extra creaminess that set this cheesecake apart.
- Fresh raspberries: Their punchy tartness and juicy color elevate every forkful—don’t forget a few extra for garnish!
- All-purpose flour: Helps the filling set perfectly without becoming too dense.
- Lemon juice: Brightens up the flavors and brings out the best in the berries.
How to Make Easy Baked Raspberry Cheesecake
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 325°F (160°C) to ensure an even bake. Grab a 9-inch springform pan—these pans are a cheesecake’s best friend for easy unmolding and perfect, bakery-worthy slices. Place it on a baking sheet for easier handling later on.
Step 2: Mix and Press the Crust
Stir together your graham cracker crumbs, 1/4 cup of sugar, and melted butter until the mixture looks like wet sand. Press this crumbly goodness firmly and evenly into the base of your springform pan. Use the flat bottom of a cup for extra smoothness. Slide the pan aside while you make the filling—you’re halfway to cheesecake heaven already.
Step 3: Create the Creamy Filling
With your cream cheese nice and softened, beat it in a large mixing bowl until perfectly smooth. Add the remaining 1 cup sugar and vanilla extract, mixing until luxurious and creamy. Beat in the eggs one at a time—this keeps the filling extra silky. Blend in the sour cream, flour, and lemon juice until just combined. A light hand here prevents overmixing and guarantees that dreamy texture Easy Baked Raspberry Cheesecake is known for.
Step 4: Fold in the Raspberries
Gently fold in the fresh raspberries, being careful not to crush them. This way, you’ll get delightful pops of berry flavor and color throughout every slice. Pour the luscious batter over your graham cracker crust and smooth the top with a spatula for a picture-perfect finish.
Step 5: Bake and Rest
Pop the pan into the oven and bake for 50–60 minutes, or until the center looks almost set but still slightly wobbly. Here’s a pro tip: Don’t worry if it’s not totally firm—it will finish setting as it rests. Turn off the oven, crack the door, and let the cheesecake relax in the gentle heat for an hour. This slow cooling helps prevent cracks and keeps your Easy Baked Raspberry Cheesecake looking flawless.
Step 6: Chill and Garnish
After that gentle rest, take the cheesecake out and let it cool completely. Cover and pop it in the fridge for at least 4 hours, or overnight if you can wait—this is when magic happens and all the flavors meld together. Before serving, crown your creation with a handful of fresh raspberries for a final burst of color and freshness.
How to Serve Easy Baked Raspberry Cheesecake
Garnishes
You can never have too many raspberries on top of your Easy Baked Raspberry Cheesecake! Consider dusting with powdered sugar, adding thin curls of white chocolate, or drizzling with homemade raspberry sauce for that wow factor at the table. Even a few fresh mint leaves make it look bakery-worthy.
Side Dishes
This cheesecake is plenty decadent on its own, but if you’re serving it at a party, pair it with a simple bowl of mixed berries or a fruit salad. For coffee lovers, a cup of hot espresso or a scoop of vanilla ice cream balances every rich and tangy bite. Light, crisp cookies or almond biscotti are a sophisticated touch for a dessert spread.
Creative Ways to Present
To really show off your Easy Baked Raspberry Cheesecake, slice and layer it into parfait glasses with more berries and crumbled crust for eye-catching mini desserts. You can also use small cookie cutters to stamp out bite-sized portions for a dessert platter. Dress up each slice with edible flowers or a playful drizzle of dark chocolate for special occasions.
Make Ahead and Storage
Storing Leftovers
Cheesecake keeps surprisingly well. Simply cover any leftovers loosely with plastic wrap or foil (or store in an airtight container) and keep them in the fridge. It’ll stay fresh and creamy for up to five days, making it perfect for grazing that midnight sweet tooth.
Freezing
If you want to make Easy Baked Raspberry Cheesecake ahead of time, freezing works like a charm! Chill completely, then wrap slices or the whole cake tightly in plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator so the texture remains luscious.
Reheating
Cheesecake is delicious straight from the fridge, but if you like a softer texture, let your slice sit at room temperature for 20–30 minutes before serving. Avoid microwaving as it can make the filling rubbery—patience really does reward you here!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries aren’t in season, frozen ones work perfectly. Just thaw and drain them well before folding into the batter to avoid adding too much extra moisture.
What if I don’t have a springform pan?
Don’t worry—while a springform pan makes serving and slicing easier, you can use a regular 9-inch round cake pan lined with parchment. Just know that it’ll be a little trickier to remove the finished cheesecake in one piece.
How do I prevent cracks on top of the cheesecake?
Letting the filled pan rest in the turned-off oven with the door slightly open is key. This gentle cooling process helps prevent those dreaded cracks, as does making sure to not overmix your batter and avoiding abrupt changes in temperature.
Can I substitute raspberries with other berries or fruits?
Of course! Blueberries, blackberries, or even diced strawberries make delicious swaps, letting you customize this Easy Baked Raspberry Cheesecake with whatever’s in season or to your personal taste.
Is it okay to make this cheesecake ahead for a party?
Yes, this cheesecake is a fantastic make-ahead dessert. In fact, chilling it overnight helps the flavors develop and makes slicing easier, so it’s the perfect treat for parties and gatherings.
Final Thoughts
There’s nothing quite like treating yourself and your loved ones to a slice of homemade Easy Baked Raspberry Cheesecake. Every creamy, tangy bite brings bakery-level delight right to your own kitchen. Give it a try—you might just discover your new go-to dessert recipe!
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, fruity goodness of this Easy Baked Raspberry Cheesecake. A perfect balance of tangy raspberries and rich cheesecake, all baked to perfection in a simple recipe that’s sure to impress.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a springform pan.
- Make the filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time. Mix in sour cream, flour, and lemon juice. Fold in raspberries.
- Bake: Pour batter over crust and bake for 50–60 minutes.
- Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Serve: Garnish with raspberries before serving.
Notes
- For a smoother texture, ensure all ingredients are at room temperature before mixing.
- You can substitute raspberries with blueberries or blackberries if desired.
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