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Raspberry Cheesecake

Raspberry Cheesecake

This Raspberry Cheesecake is swirled with fresh raspberry flavor throughout, baked on a classic graham cracker crust without a water bath.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 8 hours
Total Time 9 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 444 kcal

Equipment

  • saucepan
  • fine mesh strainer
  • 9" Springform pan
  • Mixing Bowls

Ingredients
  

Raspberry Sauce

  • 12 oz raspberries fresh or frozen
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 Tablespoon lemon juice

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar firmly packed
  • 7 Tablespoons unsalted butter melted

Cheesecake

  • 24 oz cream cheese softened, brick-style full fat
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature preferred

Instructions
 

For the Sauce

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium/low heat. Stir frequently until berries release juices.
  • Increase heat and bring to a simmer, cooking until the berries break down and the sauce thickens slightly.
  • Strain through a fine mesh strainer, adding 2 Tablespoons of seeds back to the sauce, and cool.

For the Crust

  • Preheat oven to 325F (165C).
  • Combine graham cracker crumbs, granulated sugar, and brown sugar in a bowl. Add melted butter and mix well.
  • Press mixture into the bottom and sides of a 9" springform pan.

For the Cheesecake

  • Combine cream cheese and sugar in a bowl. Mix until smooth and creamy.
  • Add sour cream and vanilla, mixing on low until combined.
  • Lightly beat one egg and mix into batter. Repeat with remaining eggs and ensure all ingredients are combined.

Assembly

  • Pour half of the cheesecake batter over the crust. Add ⅓ cup of raspberry sauce, dolloping remaining batter and smoothing it out.
  • Drizzle another ⅓ cup of raspberry sauce over and swirl with a toothpick. Reserve remaining sauce for serving.
  • Bake at 325F (165C) for 45-55 minutes until mostly set. Allow cooling in the oven for 1 hour.
  • Cool to room temperature and refrigerate for at least 6 hours or overnight.
  • Serve topped with reserved raspberry sauce.

Notes

Store cheesecake in the springform pan covered with plastic wrap. Keeps for up to 5 days in the refrigerator or several months in the freezer.

Nutrition

Serving: 1sliceCalories: 444kcalCarbohydrates: 39gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 121mgSodium: 268mgPotassium: 169mgFiber: 2gSugar: 30gVitamin A: 1094IUVitamin C: 8mgCalcium: 89mgIron: 1mg
Keyword baked cheesecake, cheesecake, dessert, Graham Cracker Crust, raspberries, Raspberry Cheesecake
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