Creamy Raspberry Cheesecake (Printable)
Luscious velvety cheesecake with fresh raspberries and buttery graham 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
# Steps:
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 constantly, until raspberries break down and mixture thickens, about 5–7 minutes. Press through a fine sieve to remove seeds; set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing thoroughly 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 edges are set but center is slightly wobbly. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
08 - Remove from oven and water bath. Refrigerate at least 4 hours or overnight before unmolding. Serve chilled.
# Expert Advice:
01 -
- The raspberry swirl creates those gorgeous marble patterns that make everyone think you are a professional pastry chef
- The combination of tart berries and rich creamy filling strikes that perfect balance you never knew you needed
02 -
- Room temperature ingredients are absolutely critical, cold cream cheese will create lumps that no amount of mixing can fix
- Over mixing after adding the eggs introduces too much air which can cause cracking during baking
03 -
- Always run a thin knife around the edge of the cheesecake immediately after removing it from the oven, this prevents cracking as it contracts during cooling
- The gentle wobble in the center is your friend, carry over cooking will finish it perfectly as it cools