Description
This Perfect Raspberry Cheesecake is the ultimate combination of creamy, tangy, and sweet flavors. A buttery graham cracker crust forms the base, supporting a rich and velvety cheesecake filling that melts in your mouth. Topped with a vibrant raspberry sauce, this dessert balances sweetness with a refreshing berry tartness. Whether for a special occasion or just to satisfy your cheesecake cravings, this surprisingly easy recipe delivers a bakery-quality dessert with minimal effort!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs (about 15–16 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Raspberry Layer:
- 2 cups fresh raspberries (plus extra for topping)
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1/4 teaspoon salt
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
Essential Equipment
- 9-inch springform pan
- Large roasting pan (for water bath)
- Aluminum foil
- Electric mixer (stand or handheld)
- Food processor (optional, for graham crackers)
Instructions
1️⃣ Prepare the crust:
- Preheat the oven to 175°C (350°F).
- Mix crushed graham crackers, melted butter, and sugar until combined.
- Press the mixture into a springform pan and bake for 10 minutes. Let it cool.
2️⃣ Make the cheesecake filling:
- In a bowl, beat cream cheese and sugar until smooth.
- Add vanilla, eggs (one at a time), sour cream, and cornstarch. Mix until creamy.
- Pour the batter over the cooled crust.
3️⃣ Bake the cheesecake:
- Reduce the oven to 160°C (320°F) and bake for 45-50 minutes (center should jiggle slightly).
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once cooled, refrigerate for at least 4 hours or overnight.
4️⃣ Prepare the raspberry topping:
- In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until they soften.
- Add the cornstarch mixture and stir until thickened. Let cool.
5️⃣ Assemble & Serve:
- Spread the raspberry topping over the chilled cheesecake.
- Slice, serve, and enjoy! 😍
Notes
- For the best texture, use room-temperature ingredients.
- Bake in a water bath to prevent cracks.
- Let the cheesecake cool gradually in the oven for a smoother top.
- Fresh or frozen raspberries work for the topping.