Give yourself a piece of raspberry cheesecakea decadent and creamy dessert garnished with homemade raspberry sauce!
Do you have a pint of fresh raspberries to use? Put them to use in this easy Raspberry Cheesecake Recipe!
Raspberries are some of my favorite berries to enjoy all summer long. Their bright, tangy flavors are fantastic in all sorts of desserts, like these raspberry donuts and raspberry sweet rolls. But its intense flavor is best paired with decadent desserts, like this creamy raspberry cheesecake.
Fresh raspberries are cooked and transformed into a sweet raspberry sauce, then drizzled over the top of the easy-to-bake cheesecake. The heaviness of the cream cheese filling contrasts beautifully with the tart, tart berries, leaving you with a well-balanced, refreshing dessert that everyone will love.
table of Contents
- Why You’ll Love This Raspberry Cheesecake Recipe
- Ingredients needed
- How to make Raspberry Cheesecake
- Tips to make the best recipe.
- storage instructions
- Recommended tools to make this recipe.
- More Cheesecake Recipes to Try
- Frequent questions
- raspberry cheesecake
Why You’ll Love This Raspberry Cheesecake Recipe
- Made with fresh berries. Just like we do with raspberry bars or brownies, the fresh raspberry sauce on top of the cheesecake packs each bite with bright, tart flavors that will remind you of sunny summer days.
- rich and decadent. The easy cheesecake filling is decadent and creamy thanks to a simple mix of cream cheese, sour cream, eggs, vanilla, and sugar.
- Surprisingly easy! Similar to a baklava cheesecake, you don’t need to be a pastry chef to make this easy cheesecake recipe. No need for water baths, complicated techniques, or hard-to-find equipment!
Ingredients needed
This raspberry cheesecake recipe uses minimal ingredients and can even be made with a store-bought crust to speed it up. These are the ingredients you will need:
Stuffed.
- Cream cheese. Use a good quality full-fat cream cheese and make sure it’s softened at room temperature before you start.
- Sour cream. The sour cream adds a nice tart element to the cheesecake filling, which also balances out the richness.
- Sugar. To sweeten and stabilize the filling.
- Vanilla extract. By taste.
- Eggs. Room temperature eggs bind the filling and give the cake a silky smooth consistency.
Raspberry sauce for cheesecake.
- raspberries. Fresh raspberries will take your raspberry sauce over the top.
- Cornstarch. To thicken the raspberry sauce.
- Sugar. To sweeten the sauce and break up the berries.
How to make Raspberry Cheesecake
You will be surprised how easy it is to make this homemade cheesecake. All you need is 5 simple steps:
- make the crust. Make your favorite pie crust or graham cracker dough. Press into an even layer in a springform pan or pie pan.
- make the filling. Beat cream cheese in a large bowl until smooth. Mix sour cream and sugar next, then add vanilla. To finish, add the eggs until you get a creamy and smooth filling.
- bake cheesecake. Pour the filling into the baking dish with the crust. Bake until the edges are set and the center is still slightly rippled. Once finished baking, set the cake aside to cool completely.
- make the raspberry sauce. Blend most of the raspberries and cornstarch together until smooth. Pour the mixture into a saucepan, then add the sugar. Cook the raspberry sauce over medium heat until thick and pourable. Stir the rest of the raspberries into the sauce when it’s done, then set it aside to cool.
- To assemble. When both the raspberry sauce and the cheesecake are cool, pour the sauce over the top of the cake. Refrigerate cake overnight or until ready to cut and serve. Enjoy!
Tips to make the best recipe.
- Use ingredients at room temperature. Room temperature cream cheese, sour cream, and eggs are not only easier to blend into a smooth filling, but will also help the cheesecake bake evenly.
- Do not over mix the filling.. Just beat the filling ingredients until just combined. Overmixing will drive out the air and cause the cake to sag or sag.
- Cracks in cheesecake are okay! They will be covered by the raspberry sauce.
- Let the cake cool completely.. You want to let the cheesecake cool completely before adding the raspberry sauce on top. Try placing it in the refrigerator to speed up the cooling time.
- For the cleanest cheesecake slices.run a sharp chef’s knife under hot running water after each slice.
storage instructions
Store: Cover baked cheesecake or individual slices with plastic wrap and store in the refrigerator for up to 5 days.
Freeze: Store individual slices in airtight containers, then freeze for up to 6 months.
- Springform pan or cake pan. To assemble and bake the cheesecake.
- electric mixer. You can beat the cheesecake filling by hand, but an electric mixer is much more convenient.
- Blender. To mix the raspberries and cornstarch.
More Cheesecake Recipes to Try
Frequent questions
I recommend using fresh raspberries because they have the best texture and don’t dilute the sauce. However, you can use frozen raspberries (thawed ahead of time) if that’s all you have at home.
Yes, the raspberry sauce can be made 1-2 days in advance. Just store it in an airtight container in the fridge until it’s time to pour it over the cheesecake.
The cheesecake is ready to come out of the oven when the edges are set and just beginning to brown, and the center is still wobbly a bit. The cake will firm up completely and become velvety smooth as it sits overnight.
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Prepare the pie crust or use a store-bought crust.
Preheat oven to 150C/300F.
In a large bowl, beat cream cheese until smooth. Add sour cream and sugar and beat until smooth, then add vanilla. Gently beat in eggs until blended.
Transfer the mixture to the cake batter. Bake for 60-70 minutes, until the edges are set and the center is still slightly wiggly.
Let the cheesecake cool completely.
In a food processor or blender, add about 1 1/2 cups of the raspberries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for about 15 minutes, until thickened.
Remove from heat and add the remaining raspberries. Let the mixture cool completely, stirring regularly throughout the process.
Spread the sauce over the cheesecake and refrigerate overnight.
Service: 1sliceCalories: 353kcalCarbohydrates: 40gramProtein: 10gramFat: 18gramSodium: 378milligramsPotassium: 316milligramsFiber: 4gramSugar: 26gramVitamin A: 549UIVitamin C: 14milligramsCalcium: 145milligramsIron: 1milligramsNET CARBS: 36gram
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