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
Scale
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.
