Raspberry Cheesecake
This Raspberry Cheesecake bakes with a buttery graham cracker crust, creamy vanilla filling, and a glossy raspberry swirl made from real berries. It is a make-ahead dessert that slices beautifully for birthdays, holidays, family gatherings, or weekend baking.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Rubber spatula
- Roasting pan for water bath
Ingredients
- 18 ounces raspberries fresh or frozen
- ⅓ cup granulated sugar for raspberry sauce
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1½ cups graham cracker crumbs
- 6 to 8 tablespoons unsalted butter melted
- ¼ cup granulated sugar for crust
- ¼ teaspoon salt for crust
- 3 8-ounce blocks cream cheese room temperature
- 1 cup granulated sugar for filling
- ½ cup sour cream room temperature
- ¼ teaspoon salt for filling
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
Instructions
- Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan and cook until thickened into a glossy sauce.
- Cool the raspberry sauce completely, straining it if you prefer a smooth seedless swirl.
- Mix graham cracker crumbs, melted butter, sugar, and salt until the crumbs are evenly moistened.
- Press the crust into a 9-inch springform pan and bake until set, then cool slightly.
- Beat room-temperature cream cheese and sugar until smooth, scraping the bowl as needed.
- Mix in sour cream, salt, and vanilla until creamy and evenly blended.
- Add the eggs one at a time, mixing gently just until each egg is incorporated.
- Pour the filling over the crust, spoon raspberry sauce on top, and swirl gently with a skewer.
- Bake until the edges are set and the center still has a soft wobble, then cool gradually.
- Chill the cheesecake for at least 6 hours or overnight before slicing and serving.
Notes
Storage: Cover leftover cheesecake and refrigerate for 4 to 5 days. Keep it chilled until close to serving time.
Freezing: Freeze the whole cheesecake or individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
Best Tips: Use room-temperature cream cheese, sour cream, and eggs so the filling blends smoothly without lumps.
Chilling Tips: Chill the cheesecake at least 6 hours, though overnight gives the cleanest slices and best set texture.
Water Bath: A water bath helps the cheesecake bake gently and lowers the chance of deep cracks on top.
Variations: Try a chocolate cookie crust, extra raspberry topping, lemon zest in the filling, or a mixed berry swirl.