Creamy Raspberry Cheesecake (Printable)
Luscious velvety cheesecake with fresh raspberries in buttery graham cracker crust
# What You’ll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 ounces cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream, room temperature
09 - 1/4 cup heavy cream
10 - 2 teaspoons pure vanilla extract
11 - 2 teaspoons lemon juice
12 - 1 tablespoon all-purpose flour
→ Raspberry Swirl
13 - 2 cups fresh raspberries
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon lemon juice
# How-to Steps:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until raspberries break down and mixture thickens, approximately 5 to 7 minutes. Push through a fine sieve to remove seeds and set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Add sour cream, heavy cream, vanilla, lemon juice, and flour, then beat until just combined.
05 - Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce over the filling and gently swirl with a skewer or knife. Add remaining filling and repeat with remaining raspberry sauce, swirling again to create marbled effect.
06 - Place springform pan in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform pan.
07 - Bake for 50 to 60 minutes, until edges are set but center retains a slight wobble. Turn off oven, crack door open, and let cheesecake cool gradually for 1 hour inside the oven.
08 - Remove from oven and water bath. Refrigerate at least 4 hours or overnight before unmolding. Serve chilled with additional fresh raspberries or whipped cream if desired.
# Expert Advice:
01 -
- The contrast between the velvety smooth cheesecake and bright tart raspberries creates something unexpectedly sophisticated
- This recipe taught me that imperfections in the swirl pattern actually make it look more elegant and homemade
02 -
- Cheesecake continues to cook as it cools, so removing it while slightly jiggly in the center prevents overbaking
- The crack-the-door cooling method is not optional—it prevents the drastic temperature change that causes those surface cracks we all want to avoid
03 -
- Room temperature ingredients are the difference between silky smooth and lumpy—plan ahead and take everything out two hours before you start
- The water bath does not need to be boiling hot; hot tap water works perfectly and is safer to handle