This raspberry cheesecake is a creamy delight with a burst of fruity flavor. The smooth filling sits atop a crunchy graham cracker crust, making it irresistible!
I love how the sweet raspberries balance the richness of the cheesecake. It’s perfect for sharing, but you might just want to keep it all to yourself! 😄
Making this cheesecake is super simple. Just blend the ingredients, bake, and let it chill. It’s a real treat that impresses everyone without too much fuss!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a lovely flavor to the crust. If you don’t have them, crushed digestive biscuits or even Oreo crumbs work great as substitutes!
Cream Cheese: It’s crucial for the cheesecake’s creamy texture. Neufchâtel is a lighter option, but traditional cream cheese is best for richness.
Sour Cream: Adds a tangy flavor and creaminess. You can swap it with Greek yogurt for a healthier alternative, but sour cream gives that classic taste.
Fresh or Frozen Raspberries: Fresh raspberries are perfect for a vibrant sauce, but frozen works too! Just let them thaw before cooking.
How Do I Prevent Cracks in My Cheesecake?
Cracks can happen, but there are ways to keep your cheesecake smooth! The key is in the cooling process. After baking, turn off the oven and let the cheesecake sit inside with the door slightly ajar for about an hour. This gradual cooling helps it set without sudden temperature changes that can cause cracks.
- Make sure the oven is at a consistent temperature while baking.
- Be gentle when mixing ingredients; overmixing can add too much air and cause cracks.
- Chill the cheesecake completely in the fridge before serving.
Raspberry Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
For the raspberry sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For garnish:
- Fresh raspberries
How Much Time Will You Need?
This delicious raspberry cheesecake will take about 15 minutes to prepare, plus 55 minutes of baking, and at least 4 hours for chilling. So, set aside some time for both cooling and chilling to achieve the perfect texture!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 7-inch springform pan to create a crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s smooth and fluffy. Gradually add in the sugar and continue beating until it’s well combined. Then, add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and vanilla extract until everything is smooth and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, making sure it’s spread evenly. Bake for about 45-55 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This slow cooling helps prevent cracks.
4. Chill and Make the Raspberry Sauce:
Once the hour is up, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight for the best results. While it’s chilling, prepare the raspberry sauce. In a small saucepan, combine the fresh or frozen raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring until the raspberries break down and the sauce thickens slightly. Pass the sauce through a fine sieve to remove the seeds, and let it cool.
5. Serve and Enjoy:
When you’re ready to serve, drizzle the raspberry sauce over the top of the chilled cheesecake and garnish it with fresh raspberries. Slice and enjoy your tangy, creamy raspberry cheesecake!
Can I Use Low-Fat Cream Cheese for This Cheesecake?
Yes, you can use low-fat cream cheese as a substitute! However, it may slightly alter the texture, making it less creamy. It’s a great way to reduce calories while still enjoying a delicious cheesecake!
What Should I Do If My Cheesecake Cracks?
Don’t worry! If cracks do occur, they can be covered with raspberry sauce or whipped cream for a beautiful presentation. To prevent cracks in the future, ensure you’re cooling it slowly by following the suggested cooling steps after baking.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just make sure to store it in the refrigerator, tightly covered with plastic wrap, to keep it fresh.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy it later, just slice and serve cold or let it sit at room temperature for a few minutes before serving for a softer texture.
