There is something truly magical about the Cream Cheese Raspberry Cheesecake Recipe that I simply cannot get enough of. This luscious dessert combines the silky smoothness of cream cheese with the vibrant, tangy burst of fresh raspberries, all nestled atop a perfectly buttery graham cracker crust. It’s rich but not overwhelming, fruity yet creamy, and beautifully balanced — the kind of treat that feels like a warm hug for your taste buds. Whether you’re serving it for a special occasion or just because you deserve a slice of heaven, this cheesecake recipe always delivers smiles and satisfying sighs.
Ingredients You’ll Need
This Cream Cheese Raspberry Cheesecake Recipe is deceptively simple in what it requires, yet every ingredient plays an essential role. From the crispy graham cracker crust that gives great texture, to the creamy filling infused with lemony brightness, and finally the fresh raspberries adding that gorgeous pop of color and flavor — everything works in harmony.
- 1 3/4 cups graham cracker crumbs (about 15 whole graham crackers): Provides the classic, crunchy base with a hint of sweetness.
- 2 tablespoons granulated sugar: Adds subtle sweetness to the crust for depth.
- 6 tablespoons unsalted butter, melted: Binds the crust together with rich, buttery flavor.
- 32 ounces cream cheese, softened: The creamy heart of your cheesecake – be sure it’s at room temperature for smooth mixing.
- 1 1/4 cups granulated sugar: Sweetens the luscious cheesecake batter without overpowering.
- 2/3 cup sour cream or plain full fat yogurt: Contributes tang and balances creaminess perfectly.
- 1 lemon, zested: Infuses the filling with bright citrus notes that elevate the flavor.
- 1 teaspoon fresh lemon juice: Adds freshness and a gentle acidity that cuts richness.
- 2 teaspoons vanilla extract: Imparts warm, sweet aroma and depth to the batter.
- 4 large eggs: Provide structure and help set the cheesecake perfectly.
- 12 ounces fresh raspberries: Used both in the luscious sauce topping and as a garnish for a burst of fruitiness.
- 1 teaspoon lemon juice (for raspberry sauce): Brightens the berry topping.
- Boiling water: Needed for the gentle water bath baking method that produces an ultra-smooth texture.
How to Make Cream Cheese Raspberry Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F, which is the perfect temperature to gently bake the cheesecake without cracking. Next, use a 9-inch springform pan wrapped thoroughly in heavy-duty aluminum foil; this foil barrier creates a waterproof shield during the water bath. Don’t forget to spray the pan with nonstick spray to make removing the cheesecake a breeze later on.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture feels moist and crumbly. Press this firmly into the bottom and halfway up the sides of your prepared pan. This crust is not only delicious but provides a sturdy foundation that balances creamy filling. Bake it for 10 minutes, then cool it on a wire rack to prepare for filling.
Step 3: Whip Up the Cream Cheese Filling
Next, use an electric mixer to beat the softened cream cheese on medium speed until smooth and free of lumps. Add the sugar and beat until blended. Then, mix in the sour cream, lemon zest, lemon juice, and vanilla extract, giving the batter a refreshing and aromatic lift. Add eggs one at a time, incorporating each gently to avoid overmixing, which can cause cracks.
Step 4: Pour Batter and Prepare Water Bath
Pour your silky batter into the foil-lined pan, tapping it lightly on the counter to release any trapped air bubbles for an even texture. Transfer the springform pan into a larger roasting pan and carefully pour boiling water into the outer pan until it reaches halfway up the sides. This water bath keeps the cheesecake moist and helps it bake evenly, preventing dry edges.
Step 5: Bake and Cool
Bake the cheesecake for approximately 1 hour and 15 minutes. You’ll know it’s done when the edges look set and dry while the center remains just slightly wobbly. Temperature should hit about 150°F. Turn off the oven, crack the door open slightly using a wooden spoon, and let the cheesecake cool gently inside for 30 to 60 minutes. This slow cooling phase reduces the chance of cracking.
Step 6: Final Cooling and Chilling
Remove the cheesecake and unwrap the foil carefully to avoid getting water inside. Run a thin knife around the edges to loosen it, then cool fully to room temperature before refrigerating uncovered for at least 5 hours or up to 3 days. This step allows the filling to set perfectly and prevents any sogginess caused by condensation.
Step 7: Make the Raspberry Sauce
While the cheesecake chills, heat fresh raspberries and lemon juice in a small saucepan over medium heat, stirring and mashing gently until syrupy, about 5 to 10 minutes. Strain the syrup through a fine mesh to remove seeds for that smooth, elegant sauce. Let it cool completely before refrigerating until serving.
Step 8: Garnish and Serve
When ready, carefully release the cheesecake from the pan, place it on your favorite serving platter, and adorn it generously with the raspberry sauce or fresh raspberries for an irresistible final touch. Use a sharp knife dipped in hot water between cuts to slice beautifully neat pieces, ready to enjoy!
How to Serve Cream Cheese Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries are the obvious star garnish here, adding a bright, juicy bite that complements the creamy richness beautifully. Consider zesting a little extra lemon over the top or sprinkling finely chopped toasted almonds for subtle crunch and extra dimension.
Side Dishes
Serve this cheesecake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream to elevate the experience. Light fruit salads or a crisp cup of fresh berries also make refreshing companions without overwhelming the delicate flavors.
Creative Ways to Present
For a special occasion, try serving individual portions in pretty glass jars layered with raspberry sauce and crushed graham crackers. Another fun idea is to place the cheesecake slices on decorative dessert plates with fresh mint sprigs and a drizzle of raspberry coulis for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
The Cream Cheese Raspberry Cheesecake Recipe tastes even better the next day, making it a fantastic make-ahead dessert. Keep any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent the cake from drying out.
Freezing
If you want to save cheesecake for longer, wrap it securely in plastic wrap and then aluminum foil before freezing. It will keep well for up to 2 months. Thaw it overnight in the refrigerator and refresh the topping with freshly made raspberry sauce before serving.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer a softer texture, let individual slices sit at room temperature for 15 minutes. Avoid microwave reheating to preserve that signature creamy texture.
FAQs
Can I use frozen raspberries for the sauce?
Absolutely! Frozen raspberries work well for making the sauce. Just thaw and drain any excess water before simmering them so you don’t dilute the flavorful syrup.
Why is my cheesecake cracking?
Cracking usually happens when the cheesecake cools too quickly or is overmixed. The water bath and slow cooling process outlined in the Cream Cheese Raspberry Cheesecake Recipe help prevent cracks by providing gentle, even heat and gradual temperature changes.
Can I substitute sour cream with yogurt?
Yes, plain full-fat yogurt is a great alternative to sour cream, offering a similar tang and creaminess that keeps this cheesecake luscious and smooth.
How do I ensure my cheesecake sets properly?
Make sure your eggs and cream cheese are at room temperature to avoid lumps, bake in a water bath to maintain moisture, and refrigerate the cheesecake for at least 5 hours to fully set before serving.
Is it okay to store cheesecake without wrapping it?
Storing cheesecake uncovered in the fridge initially helps avoid condensation that can make the texture soggy. However, after that initial period, covering or wrapping is important to prevent it from absorbing fridge odors.
Final Thoughts
If you’re looking to impress with a dessert that is as stunning to look at as it is irresistible to eat, you simply must try this Cream Cheese Raspberry Cheesecake Recipe. The balance of creamy filling, buttery crust, and tangy raspberry topping makes every bite a little celebration. Trust me, once you make it, it will become your go-to dessert for gatherings, holidays, or a special treat whenever the craving strikes. Happy baking, and enjoy every creamy, fruity slice!
Print
Cream Cheese Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 10 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cream Cheese Raspberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a smooth and tangy cream cheese filling infused with lemon zest and vanilla, and a vibrant fresh raspberry sauce topping. Baked in a water bath to ensure a perfectly smooth texture without cracks, this cheesecake is a guaranteed crowd-pleaser for dessert lovers.
Ingredients
Crust
- 1 3/4 cups (230 grams) graham cracker crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Filling
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
Raspberry Sauce
- 12 ounces (340 grams) fresh raspberries
- 1 teaspoon lemon juice
Other
- Boiling water for the water bath
- Nonstick spray for pan
- Heavy-duty aluminum foil (3 layers for wrapping the pan)
Instructions
- Preheat Oven: Set your oven to 325°F to prepare for baking your cheesecake.
- Prepare Pan: Use a 9-inch springform pan, wrap it with three layers of heavy-duty aluminum foil to make it waterproof, and spray the inside with nonstick spray to prevent sticking.
- Make Crust: Mix graham cracker crumbs, sugar, and melted butter until moist. Press the mixture firmly into the bottom and halfway up the sides of the foil-lined springform pan. Bake the crust for 10 minutes, then cool on a wire rack while maintaining oven temperature.
- Make Filling: Beat the softened cream cheese on medium speed until smooth and free of lumps. Add sugar and mix until well combined. Beat in sour cream, lemon zest, lemon juice, and vanilla extract. Add eggs one at a time, beating just until combined after each addition, being careful not to overmix to keep the batter smooth and airy.
- Pour Batter: Pour the cream cheese batter into the prepared crust-lined pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Prepare Water Bath: Place the springform pan inside a larger roasting or deep sauté pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
- Bake Cheesecake: Bake in the preheated oven for about 1 hour and 15 minutes, until the top is slightly dry near the edges and the center is just set but still slightly wobbly; the internal temperature should be about 150°F.
- Cool in Oven: Turn off the oven, prop the door open about 1 inch with a wooden spoon to prevent cracking, and let the cheesecake cool inside for 30 minutes to 1 hour.
- Remove and Cool: Carefully remove the cheesecake and water bath from the oven. Unwrap the foil, run a knife around the pan’s edge to loosen, and cool the cheesecake to room temperature on a wire rack.
- Chill Cheesecake: Refrigerate the cheesecake uncovered in the pan for at least 5 hours or up to 3 days to fully chill and set, which prevents condensation and sogginess.
- Make Raspberry Sauce: Heat fresh raspberries and lemon juice in a small saucepan over medium heat, stirring and breaking up the berries until syrupy (about 5-10 minutes). Strain through a fine mesh sieve to remove seeds. Cool completely, then cover and refrigerate the sauce for at least 1 hour.
- Serve: Release the cheesecake from the springform pan onto a serving plate or cake stand. Top with the raspberry sauce or fresh raspberries. For clean slices, dip a large sharp knife in hot water and wipe clean between cuts. Enjoy!
Notes
- Ensure cream cheese and eggs are at room temperature to achieve a smooth batter without lumps.
- Wrapping the pan in foil and using a water bath prevents cracking and ensures even baking.
- Do not overmix the batter once eggs are added to avoid incorporating too much air, which can cause cracks.
- Chilling the cheesecake thoroughly before serving helps it set properly and improves flavor.
- The raspberry sauce can be made ahead and stored refrigerated for up to 3 days.
- Use fresh raspberries for the best flavor and texture in both the sauce and garnish.
- Carefully remove the cheesecake from the pan using a knife to loosen edges to avoid sticking or breaking.
