The BEST Raspberry Cheesecake
My raspberry cheesecake recipe deviates slightly from the other berry cheesecakes I’ve shared here. With my strawberry cheesecake we used a plain base with the strawberries making an appearance only on the top. That worked beautifully there, but we needed more oomph here. Unlike with my blueberry cheesecake, using whole berries didn’t work so well here. Instead, we’ll make a homemade raspberry sauce for a concentrated bright, tart contrast to the sweet and creamy, dense cheesecake. The end result is so pretty and completely irresistible. Seriously, it’s hard to stop eating this once you start, which is not something I often say about a dessert as rich as cheesecake!
Why You’ll Love This Recipe
No water bath needed! I don’t use a water bath in any of my cheesecake recipes (though it is a necessary step for making my chocolate pot de creme and creme brulee). Just make sure to follow my tips below for avoiding cracks! Bursting with raspberry flavor throughout! We’ll add a raspberry swirl in the middle, on top, and then drizzle with raspberry sauce before serving. I sometimes like to toss in some fresh raspberries with the sauce at the end for even more fresh raspberry flavor! Saves you a step, because there is no need to pre-bake the crust. Oh, and if you like raspberries and chocolate together, feel free to use an Oreo crust instead. Can be made year-round! This recipe tastes equally as good with frozen raspberries as it does with fresh, so you don’t have to wait for summer berries.
Ingredients
We stick to simple and fresh ingredients when making raspberry cheesecake. As always, I do have a few I’d like to mention before we get started.
Raspberries. Either fresh or frozen berries will work. Decide what you want to use depending on when you make this raspberry cheesecake; fresh are best when they are in season. Sour cream. Cheesecake absolutely needs sour cream for the proper flavor–I feel very strongly about this and include it in all of my cheesecake recipes (even my cheesecake bites and no-bake cheesecake!)! If you don’t have sour cream, full-fat plain greek yogurt would also work. Cream cheese. You must use full-fat, brick-style cream cheese for this recipe to turn out properly. The spreadable kind sold in tubs will not work here, unfortunately. Eggs. 3 room temperature eggs are key to give the cheesecake base its classic firm but custard-y texture. More on this critical ingredient below! Graham cracker crumbs. These are for my go-to graham cracker crust. If you can’t find pre-crushed crumbs, just crush your own graham crackers. I use a food processor or put the crackers in a ziplock bag and use a rolling pin.
SAM’S TIP: Let’s talk eggs! First, it’s important to use room temperature eggs. If you forget to set yours out ahead, use my trick to quickly bring eggs to room temperature. Second, add the eggs one at a time, and briefly beat each egg to break it up before adding it to the batter. Third, only mix your eggs into your batter until just combined. All of these tips will prevent over-mixing the eggs, ultimately giving you the smoothest texture, prettiest appearance, and best flavor. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Raspberry Cheesecake
Raspberry Sauce
Graham Cracker Crust
Raspberry Cheesecake Batter
Assembly
SAM’S TIP: All of my notes from my other cheesecakes apply here to avoid cracks. This includes pressing the crust high up the sides so it can shrink as it cools, using room temperature ingredients, avoiding over-mixing, and cooling slowly. What fruity cheesecake flavor would you like to see next? Cherry? 🍒 Mango? 🥭 Peach? 🍑 Let me know! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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