Description
This Easy Raspberry Cheesecake recipe features a creamy, smooth cheesecake filling atop a crisp graham cracker crust, complemented by a luscious homemade raspberry sauce swirled through the top. Baked in a water bath for a silky texture, this dessert is perfect for special occasions or a delightful treat at any time.
Ingredients
Crust
- 2 cups graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup white sugar
- ½ tsp salt
- 1 ½ tsp all-purpose flour
- 4 eggs
- 1 tbsp vanilla extract
- ½ cup sour cream
Raspberry Sauce
- 1 cup raspberries
- ¼ cup white sugar
- ¼ cup water
- 1 tsp lemon juice
Topping
- Fresh raspberries, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 10-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Crust: In a bowl, combine crushed graham crackers, brown sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.
- Prepare Raspberry Sauce: In a saucepan, combine raspberries, sugar, water, and lemon juice. Simmer over medium heat for 10 to 12 minutes, stirring occasionally. For a smooth sauce, strain the mixture. Let the sauce cool completely.
- Make the Filling: Beat the cream cheese until smooth and creamy. Add sugar, salt, and flour, mixing well. Incorporate eggs one at a time, scraping down the bowl after each addition. Stir in vanilla extract and sour cream until just combined, being careful not to overmix.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust. Spoon the raspberry sauce over the filling and use a butter knife to gently swirl the sauce into the batter, creating a marbled effect.
- Prepare Water Bath: Place the springform pan on a baking sheet. Pour hot water around the pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
- Bake the Cheesecake: Bake for 50 to 55 minutes until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool slowly.
- Chill and Serve: Remove the cheesecake from the oven and refrigerate for at least 2 hours to fully set. When ready to serve, remove from the pan, garnish with fresh raspberries, and slice.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Don’t overmix the batter to prevent air bubbles and cracks.
- Using a water bath is key to a creamy, crack-free cheesecake.
- You can strain the raspberry sauce for a smooth texture or leave it chunky if preferred.
- Allow adequate chilling time for best slicing results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
