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.
