This raspberry cheesecake is a fruity delight! It’s creamy and smooth, with a nice burst of tartness from the fresh raspberries, all sitting on a buttery crust.
Making this treat always brightens my day. I love adding a few extra berries on top for that perfect touch. Who can resist that vibrant color? 🍰❤️
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic choice for a cheesecake crust. If you’re gluten-free, try almond flour or gluten-free cookie crumbs instead. I’ve even used crushed vanilla wafers for a different flavor!
Cream Cheese: Make sure it’s softened for easy mixing. You can use low-fat cream cheese if you want to reduce calories, but full-fat gives the best texture and flavor. I sometimes mix in mascarpone for extra creaminess!
Sour Cream: This adds a nice tang. If you don’t have any, Greek yogurt works perfectly as a substitute. It’s thick and rich, just like sour cream!
Fresh Raspberries: Fresh gives a great flavor and color, but you can replace them with frozen ones if fresh isn’t available. Just be sure to thaw and drain them first to remove excess water.
How Do I Avoid Cracking in My Cheesecake?
A common issue with cheesecakes is cracking on the top. Here are some tips to help you achieve a smooth surface:
- **Room Temperature Ingredients:** Always start with room temperature cream cheese and eggs to make a smooth batter.
- **Don’t Overmix:** Mix just until combined to avoid introducing too much air, which can cause cracks.
- **Water Bath:** If possible, bake your cheesecake in a water bath. The steam helps prevent cracking by providing moisture.
- **Cooling Gradually:** After baking, turn off the oven and crack the door open for an hour. This gradual cooling keeps the temperature from dropping too quickly, which can lead to cracks.
With these tips and ingredient insights, you’re on your way to a beautiful and delicious raspberry cheesecake! Happy baking!
Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
For the Raspberry Swirl and Topping:
- 1 cup fresh raspberries, plus extra for garnish
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This raspberry cheesecake takes about 25 minutes of preparation time, plus 50-60 minutes to bake and 4 hours (or preferably overnight) to chill. It’s the perfect dessert to make ahead of time for a special occasion!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create your crust. Bake for 10 minutes, then remove from the oven and set aside to cool while you work on the filling.
2. Making the Raspberry Sauce:
In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook this mixture over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Once done, remove it from the heat and strain it through a fine sieve to remove the seeds. Set the raspberry sauce aside to cool.
3. Preparing the Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy using an electric mixer. Slowly add in the granulated sugar and mix until well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract and sour cream until everything is smooth and fully incorporated.
4. Assembling and Swirling:
Now, it’s time to put everything together! Pour half of the cream cheese filling over the cooled crust in the springform pan. Next, drop spoonfuls of half the raspberry sauce over the filling. Use a knife or skewer to gently swirl the sauce into the filling, creating a lovely marbled effect. Repeat this step with the remaining filling and raspberry sauce.
5. Baking:
Place your cheesecake in the preheated oven and bake for 50-60 minutes. You want the edges to be set while the center slightly jiggles when you shake the pan. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour to help prevent cracking on the surface.
6. Chilling:
Once the cheesecake has cooled, remove it from the oven and transfer it to the refrigerator. Chill for at least 4 hours, but for best results, let it sit overnight to fully set.
7. Serving:
When you’re ready to serve, drizzle some extra raspberry sauce on top and garnish with fresh raspberries. Slice, serve, and enjoy the delightful combination of flavors!
Enjoy your luscious, creamy raspberry cheesecake with the perfect balance of sweet and tart flavors!
Can I Use Different Berries for This Cheesecake?
Absolutely! While raspberries are delicious, you can use blueberries, strawberries, or blackberries as alternatives. Just keep in mind that the sweetness and tartness may vary, so adjust the sugar in the sauce accordingly.
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Simply substitute the graham cracker crumbs with gluten-free cookie crumbs or crushed almonds for the crust. Just ensure that any other ingredients you use are also gluten-free.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it for longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw in the fridge before serving.
Can This Recipe Be Made in Advance?
Definitely! In fact, making the cheesecake a day in advance is recommended. This allows the flavors to meld and results in a richer taste and texture. Just make sure to chill it properly overnight.
