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Creamy Raspberry Cheesecake

This creamy raspberry cheesecake is a tender, melt-in-your-mouth dessert that balances tangy raspberries with rich, velvety cream cheese. It’s approachable enough for a weekend bake but elegant enough to bring to a celebration. If you enjoy fruity twists on classic desserts, this one will quickly become a favorite.

If you like exploring other fruity cheesecake-inspired treats, take a look at this cheesecake salad inspiration for a playful, no-bake variation that swaps slices for spoons.

Why make this recipe
A short paragraph explaining what makes it special.
This cheesecake combines the familiar comfort of a classic baked cheesecake with fresh raspberries folded into the filling and a lightly tangy sour cream element for complexity. The result is a dessert that’s rich but bright, with a buttery graham crust and a silky texture that isn’t overly sweet. It’s a dependable showstopper for dinner parties, holidays, or any time you want a dessert that feels both celebratory and homey.

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 ¼ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
½ cup sour cream
1 tablespoon lemon juice

For the Sauce:

¼ cup sugar
3 tbsp milk
½ cup water
½ cup sugar (note: this appears duplicated in the original list; below in the directions I treat the sauce as a simple syrup-like reduction — see the method)

Step-by-Step Guide to Making Creamy Raspberry Cheesecake

Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom (and slightly up the sides, if you prefer) of a 9-inch springform pan. Use a measuring cup or the bottom of a glass to press firmly and create a compact base.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling. Baking the crust briefly helps it set and keeps it from becoming soggy once the filling is added.
Make the Filling
- In a large mixing bowl or the bowl of a stand mixer, beat 2 cups of softened cream cheese on medium speed until smooth and free of lumps. Scrape down the sides of the bowl as needed.
- Gradually add 1 ¼ cups granulated sugar, mixing until fully incorporated and the mixture is silky. This slow addition helps prevent gritty sugar pockets.
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Overmixing once the eggs are added can incorporate too much air and increase the chance of cracking.
- Stir in ½ cup sour cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. The sour cream and lemon juice add a subtle tang and improve texture, making the cheesecake less dense and more lush.
Add Flavorings (Raspberries)
- Gently fold in 1 cup fresh raspberries. To retain some whole berries, fold carefully with a rubber spatula rather than mixing at high speed. Some berries will break and streak the filling with pink; this creates a pretty marbled effect and pockets of fresh fruit throughout the cheesecake.
Bake the Cheesecake
- Pour the filling over the cooled crust, smoothing the top lightly. Tap the pan on the counter to release any large air bubbles.
- Bake at 350°F (175°C) for 50–60 minutes. The edges should be set and slightly puffed while the center will still have a gentle jiggle—this is key for a creamy interior once chilled. If you prefer fewer cracks, you can bake at a slightly lower temperature (325°F / 160°C) for a longer time.
- When the cheesecake is done, turn off the oven and let it cool inside with the door slightly ajar for 1 hour; this gradual cooling reduces the risk of a sunken center or cracked top. After an hour, remove the cheesecake from the oven and let it cool fully to room temperature.
Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, preferably overnight. Chilling firms the texture and develops flavor — patience here rewards you with clean slices.
- Before serving, run a thin knife around the edge of the pan and release the springform. Slice with a hot, clean chef’s knife for neat pieces (wipe the blade between cuts).
Prepare the Sauce (Simple Raspberry/Warm Syrup)
- In a small saucepan combine ¼ cup sugar, 3 tablespoons milk, ½ cup water, and the other ½ cup sugar (as listed in the ingredients). Stir to dissolve the sugar.
- Bring the mixture to a gentle simmer and cook briefly until the sugar is fully dissolved and the liquid is slightly reduced—this creates a light pouring syrup. If you’d like a fruitier sauce, puree an additional 1 cup raspberries and mix through the syrup, then strain for a smooth finish. Let the sauce cool slightly before drizzling over slices of cheesecake.

Best Way to Store Creamy Raspberry Cheesecake

Refrigerate: 3–5 days at 35–40°F (2–4°C). Wrap the top of the cheesecake or cover the sliced pieces with plastic wrap or store in an airtight container to prevent absorption of odors and to keep the surface from drying out.
Freeze: Up to 2 months at 0°F (-18°C). For freezing, fully chill the cheesecake, then either freeze whole (wrap tightly in plastic wrap and foil) or pre-slice and wrap individual slices for easier thawing. Thaw in the fridge overnight before serving.

Serving Suggestions for Creamy Raspberry Cheesecake

Garnish each slice with a few fresh raspberries and a light dusting of powdered sugar for a classic presentation.
For a showier plate, add a dollop of softly whipped cream flavored with vanilla or lemon zest and a spoonful of the warm raspberry sauce.
Pair slices with a cup of espresso or a small glass of late-harvest dessert wine; the acidity of the raspberries cuts through the richness of the cheese for a lovely balance.
For a brunch twist, serve smaller, daintier slices alongside fresh fruit and mint sprigs.

Tips to make Creamy Raspberry Cheesecake (Q&A style)
Q: How can I prevent cracks on the surface?
A: Avoid overbeating the batter after the eggs are added and cool the cheesecake slowly in the turned-off oven with the door cracked open for about an hour. This reduces sudden temperature changes that cause cracks.

Q: What if my raspberries bleed too much color into the filling?
A: Lightly toss the berries in a teaspoon of cornstarch before folding them in; the cornstarch helps stabilize the berries and reduce excessive bleeding. Alternatively, reserve some berries for topping and fold only a portion into the filling.

Q: How do I get perfectly even slices?
A: Chill thoroughly and wipe a sharp knife clean and warm it under hot water before each slice—dry the blade, make the cut, then repeat.

Variations

Raspberry Swirl Cheesecake (bullet): For a dramatic look, puree 1 cup raspberries with a tablespoon of lemon juice and a tablespoon of sugar, swirl half of the puree into the assembled filling with a skewer or knife before baking. This creates vivid marbling without breaking too many whole berries.
Mixed Berry Topping (paragraph): If you’d like to expand the fruit profile, top each slice with a compote of mixed berries—blueberries, blackberries, and raspberries simmered with a touch of sugar and lemon until slightly jammy. Spoon the warm compote over chilled cheesecake to create a contrast of temperatures and textures.

FAQs
Q: Can I use frozen raspberries?
A: Yes, but thaw and drain them well to remove excess moisture before folding into the batter. Pat them dry with paper towels or briefly toss with a teaspoon of cornstarch to absorb extra juice.

Q: How long should I bake the cheesecake?
A: Bake for 50–60 minutes at 350°F (175°C), until the edges are set and the center still jiggles slightly. Lowering the temperature to 325°F and extending the time can yield a creamier center with fewer cracks.

Q: Can I make this in a water bath?
A: Many bakers prefer a water bath (bain-marie) to improve texture and reduce cracking. Wrap the springform pan’s exterior with foil to prevent leaks, place it in a large roasting pan, and pour hot water into the pan to come about halfway up the sides before baking.

What to do if things go wrong (short troubleshooting)

If the center sinks: It likely needed more baking time or cooled too quickly. Let the cheesecake chill fully; sometimes a slight sink is only cosmetic.
If the cheesecake is too dense: Overmixing and too much air incorporation can cause a dense texture. Use low speeds, especially after adding eggs.
If the crust is soggy: Ensure you pre-bake the crust and press it firmly; cooling the crust before adding the filling helps maintain structure.

Final notes on technique

Room temperature ingredients: For the smoothest filling, make sure the cream cheese, eggs, and sour cream are at room temperature so they blend uniformly without lumps.
Don’t rush the chill: The overnight chill not only firms the cheesecake but also allows flavors to meld; it’s worth the wait for best texture and clean slicing.

Conclusion
This creamy raspberry cheesecake recipe delivers a satisfying balance of richness and bright fruit flavor—perfect for entertaining or a special weekend treat. For an alternative technique and tips that dive into the science of achieving the perfect texture, see PERFECT Creamy Raspberry Cheesecake – Scientifically Sweet. If you want more recipe variations and step-by-step photos to guide you through a classic raspberry cheesecake, consult Raspberry Cheesecake – Sugar Spun Run.