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Creamy Raspberry Cheesecake Recipe

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4.6 from 138 reviews

This creamy raspberry cheesecake recipe is an easy and delicious dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant raspberry swirl. Baked in a water bath for a perfectly set texture, this cheesecake makes for a delightful treat perfect for any occasion.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Raspberry Swirl

  • ½ cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions

  1. Prepare the crust: Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until the mixture is fully moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer for at least 10 minutes to set.
  2. Make the filling: Beat the softened cream cheese until smooth using a mixer. Gradually add the sugar and continue beating until the mixture is light and fluffy. Stir in the sour cream. Add eggs one at a time, beating on low speed just until combined after each addition. Mix in vanilla extract and the optional lemon juice for extra flavor.
  3. Create the raspberry swirl: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until raspberries break down and the sauce thickens slightly. Remove from heat and let the sauce cool a bit.
  4. Assemble and swirl: Pour the cheesecake filling over the chilled crust in the springform pan. Drop spoonfuls of the raspberry sauce evenly over the filling. Using a toothpick or skewer, gently swirl the raspberry sauce into the cheesecake batter to create a marbled effect.
  5. Bake and cool: Preheat your oven to 350°F (175°C). Place the springform pan inside a larger pan and pour hot water into the larger pan to create a water bath. Bake the cheesecake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and prop the door open; let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and transfer to a wire rack to cool completely. Refrigerate for at least 4 to 6 hours or preferably overnight before serving.

Notes

  • Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
  • For easier swirling, let the raspberry sauce cool before adding it to the filling.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • Fresh or frozen raspberries can be used for the swirl sauce.

Find it online: https://hotsavors.com/creamy-raspberry-cheesecake-recipe/