Dreamy Baked Raspberry Cheesecake Recipe for Sweet Success

Raspberry cheesecake revamps ordinary dessert moments into extraordinary culinary experiences.

Creamy textures and vibrant fruit create a sensational sweet adventure for passionate bakers.

Rich, decadent layers promise indulgence with every delightful bite.

Smooth cream cheese combines beautifully with fresh, tangy raspberries to elevate classic dessert expectations.

Sophisticated yet surprisingly simple, this recipe welcomes home cooks of all skill levels into a world of delectable possibilities.

Professional techniques merge with accessible ingredients, ensuring stunning results that impress family and friends.

You can master this elegant dessert with confidence and flair.

Why This Raspberry Cheesecake Feels Like a Hug

• Effortless Decadence: This raspberry cheesecake delivers restaurant-quality dessert with minimal kitchen skills, perfect for home bakers wanting impressive results without complicated techniques.
• Texture Wonderland: Creamy cheesecake meets crumbly biscuit base, complemented by silky raspberry reduction, creating a delightful contrast of smooth and crunchy elements that dance on your palate.
• Seasonal Berry Bliss: Celebrates fresh raspberries by incorporating them in multiple ways – reduced sauce, fresh topping, and integrated into the filling – showcasing the fruit's vibrant flavor and natural sweetness throughout the dessert.
• Make-Ahead Magic: Requires simple preparation steps and chills for 4 hours, making it an ideal make-ahead dessert for dinner parties, special occasions, or when you want a stress-free sweet treat that looks professionally crafted.

All the Goodies That Go Into Raspberry Bliss

• Graham Crackers or Digestive Biscuits: Crisp base for the cheesecake with a buttery, sweet foundation.
• Unsalted Butter: Helps bind the biscuit crumbs and creates a solid, rich crust.

• Cream Cheese: Soft, creamy base providing the classic cheesecake texture and tangy flavor.
• Greek Yoghurt: Adds lightness and subtle tang to the cheesecake filling.
• White Sugar: Sweetens the cheesecake with a clean, pure sweetness.
• Cornflour: Helps stabilize and thicken the cheesecake filling.
• Vanilla Extract: Provides warm, aromatic background flavor.
• Large Eggs: Bind and structure the cheesecake, creating a smooth, rich texture.

• Raspberries: Fresh, vibrant berries that provide tartness and bright color to the cheesecake and sauce.
• Sugar (for sauce): Balances the tartness of the raspberries and creates a glossy sauce.

Baking a Cheesecake That Actually Feels Easy

Step 1: Prepare the Oven and Pan

Warm the oven to 350°F (180°C). Line an 8-inch springform pan with baking paper, ensuring complete coverage of the bottom and sides.

Step 2: Create the Crunchy Crust

• Crushed biscuits
• Melted butter

Mix the biscuit crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Remove and let cool completely.

Step 3: Craft the Raspberry Reduction

In a saucepan, cook raspberries over medium heat. Simmer and stir until the berries break down and reduce to of intense raspberry sauce. Allow to cool completely.

Step 4: Mix the Creamy Filling

• Cream cheese
• Yoghurt

• Sugar
• Cornflour

• Vanilla extract
• Eggs (one at a time)
• Cooled raspberry reduction

Stir until smooth and fully incorporated.

Step 5: Bake the Cheesecake

Lower the oven temperature to 285°F (140°C). Pour the filling over the cooled crust. Bake for 60-65 minutes until the center is almost set but still slightly jiggly.

Step 6: Cool and Chill

Turn off the oven, leave the cheesecake inside with the door slightly open. Allow to cool gradually for 1 hour. Remove and refrigerate for 4 hours or overnight.

Step 7: Prepare the Raspberry Topping

In a small saucepan, cook raspberries with sugar until slightly reduced. Mix with fresh whole raspberries.

Step 8: Serve and Enjoy

Remove cheesecake from the refrigerator. Carefully release from the springform pan. Drizzle the raspberry topping over the cheesecake just before serving. Slice and savor each creamy, fruity bite!

Sweet Shortcuts for Better Raspberry Bakes

• Crush Biscuits Precisely: Use a food processor or rolling pin to create fine, even crumbs for a uniform base that holds together perfectly.
• Control Cream Cheese Temperature: Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling that blends beautifully.
• Master Raspberry Reduction: Cook raspberries slowly and patiently, stirring occasionally to concentrate flavors and create a rich, intense sauce.
• Prevent Cracking Tricks: Bake cheesecake in a water bath or place a pan of water in the oven to create humid environment and prevent surface cracks.
• Chill Completely: Allow cheesecake to cool gradually in the oven, then refrigerate for minimum 4 hours to set properly and develop deep, rich flavors.

Keep Your Cheesecake Creamy—Even Days Later

• Refrigerate cheesecake in an airtight container for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out. Slice and store individual portions separately for easy access. Reheating isn't recommended as it can compromise the delicate texture. Enjoy cold straight from the refrigerator for the best taste and creamy consistency. When serving leftover slices, let them sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as the texture may become grainy and lose its smooth, rich character.

Flavors That Flatter Raspberry Cheesecake

• Pair with Crisp Moscato: Select a sweet, light Moscato wine that complements the tangy raspberry flavor and creamy cheesecake texture, enhancing the dessert's delicate profile.
• Match with Earl Grey Tea: Brew a hot cup of Earl Grey tea, whose bergamot notes beautifully balance the rich cheesecake and provide a sophisticated, refreshing counterpoint.
• Serve alongside Champagne: Choose a brut or extra dry champagne that cuts through the cheesecake's richness while its bubbles lift the creamy texture and highlight the raspberry's brightness.
• Add Lavender Lemonade: Create a homemade lavender lemonade that offers a floral, citrusy backdrop to the sweet and tangy cheesecake, creating a delightful palate-cleansing experience.

Twists to Take Raspberry Cheesecake Up a Notch

• Berry Blend Bliss: Swap raspberries with a mix of strawberries, blueberries, and blackberries for a vibrant, colorful cheesecake that bursts with summer flavors.
• Chocolate Raspberry Indulgence: Add melted dark chocolate to the cheesecake batter and create a chocolate graham cracker crust for a rich, decadent version.
• Lemon Raspberry Zinger: Incorporate fresh lemon zest and juice into the cream cheese mixture, creating a tangy counterpoint to the sweet raspberry sauce.
• No-Bake Cool Down: Transform the recipe into a chilled version by using gelatin to set the cheesecake and skipping the oven baking process for a refreshing summer dessert.

Easy Baked Raspberry Cheesecake Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Silky smooth raspberry cheesecake brings Italian creaminess to classic dessert perfection. Rich layers of tangy cream cheese and sweet raspberry swirls invite you to savor each luxurious bite of this irresistible treat.

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Ingredients

Scale 1x2x3x

Crust Ingredients:

• 225 g (2 ¼ cups) digestive biscuits or graham crackers
• 75 g (⅔ stick or 5.3 ounces) unsalted butter, melted

Filling Ingredients:

• 600 g (2 ⅔ cups or 21.2 ounces) full-fat cream cheese, room temperature
• 200 g (1 cup or 7.1 ounces) caster sugar or granulated sugar
• 3 medium eggs, room temperature
• 400 g (3 ⅓ cups or 14.1 ounces) fresh or frozen raspberries
• 115 g (½ cup or 4.1 ounces) full-fat plain or Greek-style yoghurt, room temperature
• 20 g (3 tablespoons) cornflour or cornstarch
• 0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Sauce and Topping Ingredients:

• 200 g (1 ⅔ cups or 7.1 ounces) fresh or frozen raspberries
• 75 g (¼ cup + 2 tablespoons or 2.6 ounces) granulated sugar
• 240 g (2 cups or 8.5 ounces) fresh raspberries

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Instructions

1. Preheat the oven to 350°F (180°C) and prepare an 8-inch (20-centimeter) springform pan by lining the bottom with parchment paper.
2. Create the crust by combining finely ground graham crackers with melted unsalted butter, pressing the mixture firmly into the pan’s base to form an even layer.
3. Bake the crust for 10 minutes until lightly golden, then remove and allow to cool completely at room temperature.
4. Reduce the oven temperature to 285°F (140°C) for the cheesecake baking process.
5. Prepare the raspberry reduction by cooking 400 grams of fresh raspberries in a saucepan, simmering until the volume reduces to approximately . Set aside to cool completely.
6. In a large mixing bowl, whisk cream cheese and plain yogurt until smooth and free of lumps.
7. In a separate small bowl, blend granulated sugar and cornstarch, then gently fold into the cream cheese mixture.
8. Add pure vanilla extract and incorporate eggs one at a time, mixing thoroughly after each addition.
9. Gently fold the cooled raspberry reduction into the cheesecake batter, creating a marbled effect.
10. Pour the batter over the prepared crust, ensuring an even distribution.
11. Bake for 60-65 minutes, until the center is slightly jiggly but set around the edges.
12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for gradual cooling.
13. Refrigerate the cheesecake for a minimum of 4 hours or overnight to set completely.
14. For the raspberry sauce, cook 200 grams of fresh raspberries with additional sugar until thickened.
15. Strain the sauce and mix with fresh whole raspberries for garnishing.
16. Before serving, drizzle the raspberry sauce over the chilled cheesecake and garnish with extra fresh raspberries.

Notes

• Make the base ahead of time and let it cool completely to prevent a soggy bottom and ensure a crisp, delicious crust.
• Use room temperature cream cheese and eggs for a smoother, lump-free filling that blends perfectly.
• Reduce oven temperature after initial base baking to prevent cracking and achieve a silky, creamy texture.
• Cook raspberries slowly to concentrate flavors and create a rich, intense sauce that complements the cheesecake.
• Chill the cheesecake for the full 4 hours to set properly and develop a firm, elegant consistency.
• Always use a springform pan to easily release the delicate cheesecake without damaging its beautiful surface.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 425 kcal
• Sugar: 28 g
• Sodium: 230 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 105 mg