Heavenly Baked Raspberry Cheesecake Recipe That Wows Guests

Crafting a delectable baked raspberry cheesecake brings pure culinary magic into your kitchen.

Creamy textures mingle with tangy fruit for an irresistible dessert experience.

Sweet raspberries dance through rich cream cheese layers, creating incredible depth and complexity.

Smooth mascarpone and soft graham cracker crusts promise decadent comfort in every single bite.

Minimal ingredients combine effortlessly to produce restaurant-quality elegance right at home.

Professional bakers and kitchen novices alike can master this straightforward technique.

You’ll fall in love with how simple yet spectacular this dessert becomes when assembled with care.

One slice will convince everyone you’re a true pastry genius.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw and drain them completely before adding to prevent excess moisture in the cheesecake.

• How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing, and bake in a water bath to create a more consistent, smooth texture that reduces cracking.

• What kind of cream cheese works best?

Use full-fat, block-style cream cheese at room temperature for the smoothest and richest cheesecake consistency. Avoid low-fat or whipped cream cheese varieties.

• How can I tell if my cheesecake is fully baked?

The edges will be set, but the center should have a slight jiggle. When you gently shake the pan, it should wobble like soft jello, not be liquid.

What Makes Baked Raspberry Cheesecake Special

• Whip Up Quickly: No complex techniques required, making this cheesecake perfect for bakers of all skill levels.
• Create Crowd-Pleaser: Combines classic cheesecake with fruity raspberry twist that appeals to everyone from kids to adults.
• Boost Impressive Dessert: Looks professionally made with minimal effort, ideal for dinner parties, potlucks, and special celebrations.
• Customize with Ease: Flexible recipe allows simple variations like adding different fruit toppings or adjusting sweetness to personal preference.

Ingredients You’ll Need for Baked Raspberry Cheesecake

• Graham Crackers: Classic crumbly base for the cheesecake.
• Unsalted Butter: Helps bind the crust ingredients together.

• Cream Cheese: The rich and creamy core of the cheesecake.
• Granulated Sugar: Adds sweetness to the filling.
• Large Eggs: Provide structure and help set the cheesecake.
• Sour Cream: Contributes to the smooth and tangy texture.
• Vanilla Extract: Enhances the overall flavor profile.

• Fresh Raspberries, Raspberry Preserves: Add a fruity and vibrant finish to the cheesecake.

Steps to Make Baked Raspberry Cheesecake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 325°F (163°C) and get ready for some baking magic.

Step 2: Create the Crumbly Crust

Crush graham crackers into fine crumbs and mix with melted butter.

Press this delicious mixture firmly into the bottom of a springform pan, creating a solid foundation for your cheesecake.

Step 3: Whip the Cream Cheese Base

In a large mixing bowl, beat cream cheese and sugar until they transform into a silky, smooth mixture.

Use an electric mixer to ensure no lumps remain.

Step 4: Incorporate Eggs Gently

Add eggs one at a time, beating softly after each addition.

This technique helps create a luxurious, creamy texture throughout the cheesecake.

Step 5: Blend in Creamy Extras

Fold in sour cream and vanilla extract, stirring until the mixture becomes perfectly combined and velvety.

Step 6: Pour and Prepare

Carefully pour the luscious cream cheese mixture over the graham cracker crust in the springform pan, ensuring an even distribution.

Step 7: Bake to Perfection

Slide the pan into the preheated oven and bake for approximately 1 hour.

Look for a set center that jiggles just slightly when gently shaken.

Step 8: Cool Down Slowly

Turn off the oven and crack the door open slightly.

Let the cheesecake cool gradually inside the warm oven to prevent cracking.

Step 9: Chill and Rest

Transfer the cheesecake to the refrigerator and let it rest for at least 4 hours.

This allows the texture to firm up and the flavors to meld together beautifully.

Step 10: Decorate and Serve

• Fresh, plump raspberries
• A drizzle of raspberry preserves

Slice and enjoy your dreamy, creamy masterpiece!

Clever Tips for Baked Raspberry Cheesecake

• Use a food processor or rolling pin to create fine, even crumbs for a uniform crust that holds together well.
• Beat ingredients at room temperature and avoid overmixing to keep the cheesecake smooth and crack-free.
• Place the springform pan in a larger pan with hot water to create gentle, even heating and prevent surface cracks.
• Swirl fresh raspberry puree into the cheesecake batter before baking for extra fruity flavor and beautiful marbled effect.
• This cheesecake can be prepared up to 3 days in advance, making it perfect for stress-free entertaining and meal planning.

Creative Variations for Baked Raspberry Cheesecake

• Gluten-Free Raspberry Cheesecake: Replace graham crackers with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Vegan Raspberry Cheesecake: Substitute cream cheese with cashew-based cream cheese, eggs with silken tofu, and use coconut cream instead of sour cream.
• Low-Sugar Raspberry Cheesecake: Use stevia or monk fruit sweetener instead of sugar, and opt for sugar-free raspberry preserves to reduce overall sugar content.
• Keto Raspberry Cheesecake: Swap graham cracker crust with crushed pecans and butter, use erythritol as a sweetener, and incorporate almond flour for a low-carb alternative.

How to Present Baked Raspberry Cheesecake Perfectly

• Raspberry Rhapsody: Scatter fresh raspberries across the top of the cheesecake for a vibrant, colorful presentation that pops with natural sweetness.
• Elegant Plating Paradise: Dust the edges with powdered sugar and add a delicate mint leaf for a sophisticated restaurant-style garnish that elevates the dessert.
• Decadent Drizzle Delight: Swirl additional raspberry preserves in artistic patterns over the cheesecake surface, creating a beautiful and delicious visual masterpiece that enhances both flavor and appearance.
• Creamy Companion Combo: Serve alongside a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream to complement the rich, tangy cheesecake and provide a cool contrast.

Storage Tips for Baked Raspberry Cheesecake

• Store the cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days to maintain freshness and prevent bacterial growth.
• Slice the cheesecake, wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, ensuring maximum flavor preservation.
• Remove frozen cheesecake from the freezer and let it defrost in the refrigerator overnight. This gradual thawing prevents texture changes and maintains its creamy consistency.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 15-20 minutes before serving to soften and enhance its flavor.

Easy Baked Raspberry Cheesecake Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Delightful raspberry cheesecake promises creamy indulgence with a tangy twist. Rich cream cheese filling nestles atop a buttery graham cracker crust, inviting you to savor each delectable bite.

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Ingredients

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Main Ingredients:

• 3 (8 ounces / 226 grams) packages cream cheese, softened
• 3 large eggs
• 1 cup granulated sugar
• 1 cup sour cream

Crust Ingredients:

• 2 cups crushed graham crackers
• 1/2 cup (113 grams / 4 ounces) melted butter

Topping and Flavoring Ingredients:

• 1 cup fresh raspberries
• 1/2 cup raspberry preserves
• 1 teaspoon vanilla extract

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Instructions

1. Prepare a springform pan and crush graham crackers into fine crumbs, then blend thoroughly with melted butter.
2. Press the cracker mixture firmly and evenly across the bottom of the pan, creating a compact foundation for the cheesecake.
3. Using an electric mixer, whip cream cheese until completely smooth and velvety, gradually incorporating sugar until fully integrated.
4. Introduce eggs individually into the cream cheese mixture, gently mixing after each addition to maintain a silky texture.
5. Fold in sour cream and vanilla extract, stirring until the filling achieves a uniform, creamy consistency.
6. Carefully transfer the cheesecake filling over the prepared graham cracker crust, ensuring an even distribution.
7. Place the springform pan in a preheated oven at 325F (163C) and bake for approximately 60 minutes, watching for a slightly firm center.
8. Once baking completes, switch off the oven and allow the cheesecake to cool gradually with the door slightly ajar, preventing sudden temperature changes.
9. Refrigerate the cheesecake for a minimum of 4 hours to set and develop its rich, creamy texture.
10. Before serving, artfully garnish the chilled cheesecake with fresh raspberries and a delicate drizzle of raspberry preserves.

Notes

• Gently press graham cracker crust to prevent a dense, hard base that might become difficult to slice.
• For a smoother texture, ensure cream cheese is at room temperature before mixing to eliminate lumps and create a silky consistency.
• Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent cracking and promote even baking.
• Consider substituting graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for those with dietary restrictions.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 342
• Sugar: 26 g
• Sodium: 280 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 80 mg