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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F (180°C) and prepare an 8-inch (20-centimeter) springform pan by lining the bottom with parchment paper.
- 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.
- Bake the crust for 10 minutes until lightly golden, then remove and allow to cool completely at room temperature.
- Reduce the oven temperature to 285°F (140°C) for the cheesecake baking process.
- 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.
- In a large mixing bowl, whisk cream cheese and plain yogurt until smooth and free of lumps.
- In a separate small bowl, blend granulated sugar and cornstarch, then gently fold into the cream cheese mixture.
- Add pure vanilla extract and incorporate eggs one at a time, mixing thoroughly after each addition.
- Gently fold the cooled raspberry reduction into the cheesecake batter, creating a marbled effect.
- Pour the batter over the prepared crust, ensuring an even distribution.
- Bake for 60-65 minutes, until the center is slightly jiggly but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for gradual cooling.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to set completely.
- For the raspberry sauce, cook 200 grams of fresh raspberries with additional sugar until thickened.
- Strain the sauce and mix with fresh whole raspberries for garnishing.
- 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