Raspberry Cheesecake
This classic baked cheesecake combines a buttery graham cracker crust, a silky-smooth cream cheese filling, and a vibrant raspberry topping. The contrast between the rich, slightly tangy filling and the bright, sweet-tart raspberries makes this dessert truly unforgettable.
Equipment
- 9-inch springform pan - essential for releasing the cheesecake cleanly
- Stand mixer or hand mixer - for beating the cream cheese to a smooth consistency
- Large mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Food processor or zip-lock bag with rolling pin - for crushing graham crackers
- Small saucepan - for the raspberry topping
- Fine-mesh strainer - for straining raspberry seeds from the sauce (optional)
- Heavy-duty aluminum foil - for wrapping the pan base to catch any leaks
- Offset spatula - for smoothing the filling surface
- Cooling rack
- Sharp knife - for slicing
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14 full sheets
- 3 tablespoons granulated sugar - 38g
- 6 tablespoons unsalted butter - 85g, melted
For the Cream Cheese Filling
- 32 oz full-fat cream cheese - 900g, softened to room temperature
- 1 cup granulated sugar - 200g
- 3 large eggs - room temperature
- 1 cup full-fat sour cream - 240g, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice
For the Raspberry Topping
- 2 cups raspberries - 250g, fresh or frozen, divided
- 3 tablespoons granulated sugar - 38g
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch - mixed with 2 tablespoons cold water
- 1 cup fresh raspberries - 125g, for garnish
Instructions
- Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan. Wrap the outside with heavy-duty aluminum foil to catch any drips.
- In a medium bowl, combine 2 cups graham cracker crumbs and 3 tablespoons sugar. Stir in 6 tablespoons melted butter until the mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan.
- Bake the crust for 10 minutes until lightly golden. Remove and let cool on a wire rack while preparing the filling.
- In a large bowl, beat the softened cream cheese on medium speed for 2 minutes until smooth. Add sugar and cornstarch and beat until combined.
- Add sour cream, vanilla extract, and lemon juice. Mix on low speed until just incorporated. Add eggs one at a time, beating on low after each addition until just combined. Fold gently with a spatula.
- Pour filling over the cooled crust and spread evenly. Tap the pan on the counter to release air bubbles. Bake for 55 to 65 minutes until edges are set and the center has a gentle wobble.
- Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. Then crack the door open for 30 minutes. Remove and run a knife around the edge to release the sides.
- Let cool completely at room temperature for 1-2 hours. Cover and refrigerate for at least 6 hours or overnight.
- In a small saucepan, combine 1.5 cups raspberries, 3 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat until raspberries break down, about 5-7 minutes.
- Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Strain through a fine mesh strainer to remove seeds, if desired. Cool to room temperature, then stir in remaining raspberries.
- Remove the springform ring. Spoon the raspberry topping over the chilled cheesecake and spread gently. Garnish with fresh raspberries.
Notes
- Room temperature ingredients: Let cream cheese, eggs, and sour cream sit out for 1-2 hours before mixing to ensure a smooth, lump-free filling.
- Do not overmix: Mix on low speed once the eggs are added to avoid incorporating air, which can cause cracks.
- Don't overbake: The center should still wobble slightly when the cheesecake comes out of the oven; it will continue to set as it cools.
- Cool gradually: The slow cool-down in the turned-off oven is crucial for preventing cracks.
- Release the sides: Run a thin knife around the edge right after baking to prevent the filling from sticking and cracking as it contracts.
- Make ahead: This cheesecake tastes even better after an overnight rest in the refrigerator. Add the topping within 1-2 hours of serving.
- Frozen raspberries: Work well in the topping; thaw and drain before using. Use fresh raspberries for the garnish.
- Storage: Store covered in the refrigerator for up to 5 days (without topping) or freeze for up to 2 months.
- No water bath needed: The slow cooling method mimics a water bath without the extra fuss.