Name: Raspberry Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker or digestive biscuit crumbs; 1/4 cup unsalted butter, melted; 24 oz (680g) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen raspberries; 2 tbsp lemon juice; 1 tbsp cornstarch; 2 tbsp water; 2 tbsp granulated sugar (for raspberry sauce)

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Raspberry cheesecake is a luscious dessert that combines the rich, creamy texture of classic cheesecake with the vibrant, tart flavor of fresh raspberries. Whether I’m making it for a holiday gathering or a quiet weekend treat, this dessert always delivers the perfect balance of sweetness and tang.

Why You’ll Love This Recipe

I love how this raspberry cheesecake stands out on the dessert table. The swirls of raspberry sauce not only look stunning, they add a bright, fruity contrast to the creamy filling. It’s smooth, decadent, and the crust gives just the right crunch. Plus, it’s a great make-ahead dessert, which makes entertaining so much easier. Raspberry Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers or digestive biscuits, crushed
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Fresh or frozen raspberries
Lemon juice
Cornstarch
Water

Directions

Preheat the oven to 325°F (160°C).
Mix the crushed graham crackers with melted butter and press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes and let it cool.
In a large bowl, I beat the cream cheese until smooth, then add sugar and mix until creamy.
I mix in eggs one at a time, followed by sour cream and vanilla extract.
For the raspberry sauce, I combine raspberries, sugar, lemon juice, and a cornstarch-water mixture in a saucepan and simmer until thickened.
Pour the cheesecake batter over the cooled crust, and spoon raspberry sauce in dollops on top. I use a knife to gently swirl it through the batter.
Bake for about 55–65 minutes, or until the center is just slightly jiggly.
Let it cool completely, then refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This raspberry cheesecake yields about 12 servings.
Prep time: 25 minutes
Cook time: 1 hour
Chill time: 4 hours or overnight

Variations

I sometimes add white chocolate chips to the batter for a sweeter twist.
Instead of swirls, I’ve topped the finished cheesecake with a thick raspberry layer for a bolder fruit presence.
I’ve used chocolate cookie crust instead of graham crackers for a richer flavor.
I occasionally swap raspberries with blueberries or strawberries, depending on what’s in season.

storage/reheating

I store leftover cheesecake in an airtight container in the fridge for up to 5 days.
If I want to keep it longer, I wrap slices individually and freeze them for up to 2 months.
To enjoy, I thaw frozen slices overnight in the fridge. Cheesecake doesn’t need reheating and tastes best chilled or at room temperature. Raspberry Cheesecake

FAQs

How do I prevent cracks in my cheesecake?

I bake it in a water bath and avoid overbaking. Letting it cool gradually and running a knife around the edge also helps prevent cracking.

Can I use frozen raspberries?

Yes, I use frozen raspberries often. I thaw them first and cook them down into a sauce just like fresh ones.

What kind of pan should I use?

A springform pan is ideal. It allows me to release the cheesecake without damaging the sides.

How do I know when my cheesecake is done?

I check that the edges are set and the center still jiggles slightly. It continues to set as it cools.

Can I make this ahead of time?

Absolutely. I often make it a day in advance since chilling overnight gives the best texture and flavor.

Conclusion

This raspberry cheesecake is a beautiful, delicious dessert that I always enjoy making and sharing. With its creamy filling, tangy raspberry swirls, and crunchy crust, it’s a crowd-pleaser that works for any occasion. Whether I serve it plain or dressed up, it never lasts long on the table.