Creamy Raspberry Cheesecake (Printable Version)
Luscious velvety cheesecake with fresh raspberries in buttery graham cracker crust.
# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 oz cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream, room temperature
09 - 1/4 cup heavy cream
10 - 2 tsp pure vanilla extract
11 - 2 tsp lemon juice
12 - 1 tbsp all-purpose flour
→ Raspberry Swirl
13 - 2 cups fresh raspberries
14 - 2 tbsp granulated sugar
15 - 1 tsp lemon juice
# How to Make It:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until raspberries break down and mixture thickens (5–7 minutes). Push through a fine sieve to remove seeds; set aside to cool.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add sour cream, heavy cream, vanilla, lemon juice, and flour; beat until just combined.
05 - Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce over the filling and gently swirl with a skewer or knife. Add remaining filling and repeat with remaining raspberry sauce, swirling again.
06 - Place springform pan in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform pan.
07 - Bake for 50–60 minutes, until the edges are set but the center is slightly wobbly. Turn off oven, crack door open, and let cheesecake cool for 1 hour in oven.
08 - Remove from oven and water bath, then chill in refrigerator at least 4 hours or overnight before unmolding. Serve chilled.
# Expert Advice:
01 -
- The tangy raspberry cutting through rich cream cheese creates the most addictive sweet tart balance
- This water bath technique gives you restaurant quality results without any cracks or sinking centers
02 -
- Room temperature ingredients are non negotiable here, cold cream cheese will create lumps that no amount of mixing can fix
- That water bath might seem fussy but it's what separates amateur cheesecakes from the ones people pay $12 a slice for
03 -
- If you notice tiny cracks forming on the surface while baking, don't panic, the raspberry swirl will hide almost any imperfection
- Always always always bake cheesecake the day before you need it because the flavor develops and the texture improves overnight