This creamy raspberry cheesecake is silky, tangy, and bright. A buttery graham crust gives a toasty snap. The filling is rich and smooth with a fresh raspberry swirl that adds color and a light berry bite. It looks elegant on a dessert plate but is simple enough for a weeknight bake. Serve it chilled with extra raspberries for a fresh finish.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Servings: 12
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 460 kcal
- Protein: 6 g
- Carbohydrates: 31 g
- Fat: 34 g
- Fiber: 1.5 g
- Sugar: 21 g
- Sodium: 275 mg
Why Make This Creamy Raspberry Cheesecake
This cheesecake balances rich cream cheese with bright raspberry flavor. The texture is creamy and smooth, with a slightly crisp graham crust. The raspberry puree gives a fresh, fruity tang and a pretty pink swirl. It’s a great dessert for holidays, dinner parties, or a special family treat. It looks impressive but uses simple steps and common ingredients.
How to Make Creamy Raspberry Cheesecake
The process is straightforward: make a buttery graham crust, whip a smooth cream cheese filling, fold in raspberry puree, bake gently, then cool and chill until set. The slow bake and gradual cooling help prevent cracks and give a silky texture. Chill time is important — the flavors deepen and the cheesecake firms up in the fridge.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup raspberry puree
- Fresh raspberries for garnish
Directions:
Step 1: Preparation
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly or line the bottom with parchment. Measure and soften cream cheese to room temperature so it blends smoothly. Prepare the raspberry puree by blending fresh or thawed raspberries and straining if you prefer a seedless texture.
Step 2: Mixing
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the 9-inch springform pan to form the crust. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Gradually add 1 cup sugar and the vanilla extract, mixing until well combined and creamy. Add eggs one at a time, beating briefly after each addition. Stir in the sour cream and the raspberry puree until the batter is smooth and evenly colored.
Step 3: Cooking
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (165°C) for about 60 minutes, or until the edges are set and the center slightly jiggles but is not wet. Do not overbake; a gentle jiggle means it will finish setting as it cools.
Step 4: Finishing
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling reduces cracking. After the hour, remove the cheesecake and chill it in the refrigerator for at least 4 hours or overnight for best texture and flavor. Before serving, release the springform pan and garnish with fresh raspberries.
How to Serve Creamy Raspberry Cheesecake
Slice with a hot, clean knife for neat pieces. Serve chilled on dessert plates. Add a few fresh raspberries and a dusting of powdered sugar or a small dollop of whipped cream for extra appeal. This cheesecake pairs well with coffee or a light dessert wine. For a summer party, serve with extra fresh berries and mint leaves for color.
How to Store Creamy Raspberry Cheesecake
Cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze whole or cut slices on a baking sheet until firm, then wrap tightly in plastic and foil and freeze up to 2 months. Thaw in the refrigerator overnight before serving.
Expert Tips for Perfect Creamy Raspberry Cheesecake
- Use room-temperature cream cheese and eggs. Cold ingredients make lumps and a dense texture.
- Beat cream cheese until smooth, but don’t overmix after adding eggs. Overbeating can add air and lead to cracks.
- Press the crust firmly into the pan so it holds together when you slice the cheesecake.
- Bake low and slow. A gentle oven temperature produces a silky, crack-free surface.
- Cool in the closed, cracked oven for an hour. This prevents a sudden temperature change that causes cracks.
- Strain raspberry puree if you want a smooth swirl without seeds.
- If the top cracks slightly, cover with extra raspberry puree or whipped cream — it will still taste great.
- Substitute digestive biscuits or vanilla wafers for graham crackers if needed.
Delicious Variations
- Raspberry Swirl: Reserve 2 tablespoons of puree, swirl into the filling before baking for a marbled look.
- Lemon Raspberry: Add 1 tablespoon lemon zest to the filling for bright citrus notes.
- Chocolate Raspberry: Add a thin layer of melted dark chocolate over cooled cheesecake before chilling.
- Mixed Berry: Substitute half the raspberries with strawberries or blueberries for a mixed berry version.
- Lighter Version: Replace half the sour cream with Greek yogurt for a tangier, slightly lighter filling.
Frequently Asked Questions
Q: How do I prevent the cheesecake from cracking?
A: Use room-temperature ingredients and avoid overbeating once eggs are added. Bake at a moderate temperature and cool the cheesecake slowly by cracking the oven door and letting it sit for an hour before refrigerating.
Q: Can I use frozen raspberries for the puree?
A: Yes. Thaw them first, then puree. Strain seeds if you prefer a smooth texture. Frozen berries may be slightly more tart, so taste and adjust if needed.
Q: How can I tell when the cheesecake is done?
A: The edges should be set and lightly golden. The center should still have a gentle jiggle — it will firm as it cools and chills. Avoid baking until the center is completely firm.
Q: Can I make this cheesecake ahead of time?
A: Absolutely. Make it a day ahead and refrigerate overnight. Flavor and texture improve after chilling. For longer storage, freeze the cheesecake (up to 2 months) and thaw in the fridge before serving.
Q: Can I substitute the crust ingredients?
A: Yes. Use crushed digestive biscuits, vanilla wafers, or even gingersnaps for a spicier note. Keep the butter amount the same so the crust binds well.
Q: Is there a low-sugar option?
A: You can reduce added sugar by about 25% or use a sugar substitute suitable for baking. Note that texture and browning may change slightly.
Q: Can I bake this in a water bath?
A: Yes. Use a water bath (wrap the springform pan in foil) to add moisture and further reduce cracking. It can help produce an even silkier texture.
Conclusion
This creamy raspberry cheesecake is a classic dessert with a bright berry twist. It’s rich, silky, and topped with fresh color from raspberries. Try it for a celebration or a cozy dessert night. For more tips and a slightly different technique, see Scientifically Sweet’s PERFECT Creamy Raspberry Cheesecake. Enjoy baking — and enjoy every creamy, tangy bite!
Print
Creamy Raspberry Cheesecake
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and silky cheesecake with a buttery graham crust and a fresh raspberry swirl.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly or line the bottom with parchment. Prepare the raspberry puree.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter to form the crust. Press firmly into the bottom of the springform pan.
- Beat the softened cream cheese until smooth and lump-free, add 1 cup sugar and vanilla, and mix until creamy. Add eggs one at a time, then stir in sour cream and raspberry puree.
- Pour the cheesecake batter over the crust, smooth the top, and bake for about 60 minutes until slightly jiggly in the center.
- Turn off the oven, let the cheesecake cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours before serving.
- Release the springform pan and garnish with fresh raspberries before serving.
Notes
For best texture and flavor, chill the cheesecake overnight. To prevent cracks, ensure ingredients are at room temperature and cool slowly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 21g
- Sodium: 275mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 90mg
