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Raspberry Cheesecake

Decadent Raspberry Cheesecake that Impresses Every Time

Indulge in a homemade raspberry cheesecake that's creamy, elegant, and perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Springform pan
  • Mixing bowl
  • Saucepan
  • Food processor
  • - Roasting pan

Ingredients
  

For the Raspberry Sauce

  • 2 cups fresh or frozen raspberries substitute with strawberries for a twist
  • 1 cup granulated sugar reduce for less sweetness
  • 2 tablespoons cornstarch
  • 1/2 cup juice of lemon lime juice can work as a substitute

For the Crust

  • 1 cup shortbread cookies graham crackers can also be used
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt fine sea salt can be used
  • 1/2 cup unsalted butter, melted salted butter is fine if adjusting salt

For the Cheesecake Filling

  • 16 ounces cream cheese Neufchâtel cheese is a lower-fat option
  • 3/4 cup granulated sugar adjust to taste
  • 3 large eggs aquafaba can be a vegan substitute
  • 1 cup plain Greek yogurt sour cream can be used if necessary
  • 1/2 cup juice and zest of lemon lime zest is a great alternative
  • 1 teaspoon pure vanilla extract vanilla bean paste can be a richer substitute
  • 1/4 teaspoon kosher salt

Instructions
 

Steps to Make Raspberry Cheesecake

  • Prepare raspberry sauce: Combine raspberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until it thickens and bubbles—about 5-7 minutes. Let it cool.
  • Make the crust: Crush shortbread cookies into fine crumbs and mix with sugar, salt, and melted butter. Press into the bottom of a springform pan.
  • Mix the filling: Beat cream cheese until smooth, then incorporate sugar, eggs, Greek yogurt, lemon juice, zest, vanilla extract, and salt until well blended.
  • Combine sauce and filling: Gently swirl a portion of the raspberry sauce into the cheesecake mixture, then pour over the prepared crust.
  • Set up a water bath: Preheat oven to 325°F. Place the springform pan in a roasting pan and fill with boiling water halfway up the sides.
  • Bake the cheesecake: Bake for about 55-60 minutes, until the edges are set. Turn off the oven, crack the door, and cool for about an hour.
  • Chill and serve: Chill the cheesecake in the refrigerator for at least 8 hours. Top with remaining raspberry sauce and fresh raspberries before serving.

Notes

Chill the cheesecake completely for optimal flavor and texture. Optional: Garnish with whipped cream before serving.
Keyword baking, celebration, dessert, homemade, raspberry cheesecake, Valentine’s Day