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Raspberry Cheesecake

Mandy Applegate
Raspberry Cheesecake is the kind of dessert that delivers big without making things complicated—creamy, rich, and topped with a fresh raspberry sauce made from real berries, not the jarred stuff. It doesn’t need a water bath, and the texture still turns out smooth and creamy every time. It’s easy to make ahead, stores well in the fridge, and even the base freezes nicely if you want to prep early. Whether you’re bringing dessert to a gathering or want a simple treat that's easy to pull off and feels just a little special for a casual dinner, this one always earns its place on the table.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 735 kcal

Ingredients
 
 

For the Crust:

  • 2 cups Honey Graham crackers crumbled
  • ⅓ cup butter melted

For the Cheesecake:

  • 24 ounces cream cheese softened (around 3 packages)
  • 1 cup heavy cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 2 cups raspberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice

Instructions
 

Make the Crust:

  • Preheat oven to 350°F (180°C) and position the rack in the lower-middle of the oven. Line the bottom of a 9-inch springform pan with parchment paper.
  • In a medium bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the pan.
    2 cups Honey Graham crackers, ⅓ cup butter
  • Bake for 8–10 minutes, or until lightly golden. Remove and let cool.

Make the Cheesecake Filling:

  • In a large bowl, beat cream cheese, heavy cream, sugar, cornstarch, salt, and vanilla until smooth and creamy (about 5 minutes on medium speed), scraping down the sides as needed.
    24 ounces cream cheese, 1 cup heavy cream, 1 cup sugar, 1 tablespoon cornstarch, ⅛ teaspoon salt, 1 teaspoon vanilla extract
  • Add eggs one at a time on low speed, mixing just until combined after each addition. Do not overmix.
    4 large eggs
  • Pour the filling over the cooled crust and smooth the top.
  • Bake at 350°F (180°C) for 55 minutes, or until the edges are set and slightly puffed and the center still jiggles slightly.
  • Remove from oven and cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Raspberry Sauce:

  • In a small saucepan, combine raspberries, sugar, and lemon juice.
    2 cups raspberries, 1 tablespoon lemon juice, ¼ cup sugar
  • Cook over medium heat for about 10 minutes, stirring occasionally, until raspberries break down and the sauce thickens slightly. Optional: Strain the sauce through a mesh sieve to remove seeds. Cool before serving.

To Serve:

  • Let the cheesecake sit at room temperature for 30 minutes before slicing.
  • Spoon raspberry sauce over the top or drizzle over each slice. Garnish with fresh raspberries if desired.

Video

Notes

  • Choose the Right Butter: Use unsalted butter in the crust to control the salt level and let the natural sweetness of the graham crackers and filling shine through.
  • Cool the Crust Before Filling: A warm crust can cause the cheesecake layer to loosen or separate. Give it a few minutes to cool down before adding the filling.
  • Use Room Temperature Ingredients: Let your cream cheese and eggs sit out before using. It makes the batter easier to mix and keeps the texture smooth.
  • Swap for Tanginess: Feel free to replace the heavy cream with sour cream for a slightly denser texture and a subtle tang that balances the sweetness of the filling.
  • Don’t Overmix the Cheesecake Batter: Mix just until everything comes together. Too much air in the batter can lead to cracks while baking.
  • Bake Until It Gently Wobbles: The center should still jiggle slightly when it’s ready to come out of the oven. It’ll finish setting as it cools.
  • Cool on the Counter First: Let it rest at room temperature before refrigerating. Sudden temperature changes can cause cracks.
  • Strain the Sauce for Smoothness: If you don’t like raspberry seeds, a quick strain through a sieve makes the sauce silky.

Nutrition

Calories: 735kcalCarbohydrates: 59gProtein: 11gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 222mgSodium: 553mgPotassium: 262mgFiber: 3gSugar: 42gVitamin A: 1945IUVitamin C: 9mgCalcium: 143mgIron: 2mg
Keyword Raspberry Cheesecake
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