If you are looking for a dessert that perfectly balances creamy richness with bright, fruity bursts, this Easy Raspberry Cheesecake Recipe is just what you need. It’s a delightful combination of smooth cream cheese filling swirled with luscious raspberry jam, all resting on a buttery graham cracker crust. This cheesecake is irresistibly simple to make yet sure to impress whether you’re serving it at a festive gathering or just indulging in a sweet moment at home. The fresh raspberries on top add a lovely touch of color and freshness that makes this recipe a true crowd-pleaser.
Ingredients You’ll Need
Don’t be fooled by its elegance—this recipe calls for simple ingredients that come together effortlessly, creating a perfect harmony of flavor and texture. Each component plays its part: the graham cracker crust provides a crisp base, the silky cream cheese filling forms the heart, and the raspberry jam delivers that punch of vibrant fruitiness.
- 1 1/2 cups graham cracker crumbs: The crisp foundation that gives the cheesecake its signature crunch.
- 1/4 cup granulated sugar: Just enough sweetness to balance the tartness in the crust.
- 6 tablespoons unsalted butter, melted: Binds the crust with a rich, buttery flavor.
- 3 (8 oz) packages cream cheese, softened: The creamy base that makes the cheesecake silky and smooth.
- 1 cup granulated sugar: Sweetens the filling without overpowering the delicate raspberry notes.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cheesecake’s flavor profile.
- 3 large eggs: Provide structure, ensuring a perfect, firm set.
- 1/2 cup sour cream: Adds lightness and a subtle tang to balance the richness.
- 1/2 cup raspberry jam or sauce (plus extra for topping): Brings vibrant color and fruity sweetness in every swirl.
- Fresh raspberries for garnish (optional): Freshness and a pretty pop of color for the final touch.
How to Make Easy Raspberry Cheesecake Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. This ensures your cheesecake releases easily from the pan for smooth, neat slices every time.
Step 2: Make the Crust
Mix the graham cracker crumbs with 1/4 cup sugar and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan—this will form the crunchy, buttery base that contrasts so well with the creamy filling.
Step 3: Bake the Crust
Bake the crust for 8 minutes, then allow it to cool. This step helps the crust set properly so it won’t get soggy once the filling is added.
Step 4: Mix the Cream Cheese Filling
Using a mixer, beat the softened cream cheese until perfectly smooth to avoid any lumps. Then add 1 cup sugar and vanilla extract, mixing until fully combined—this is where the cheesecake starts coming to life.
Step 5: Incorporate Eggs and Sour Cream
Add the eggs one at a time, mixing gently each time to keep the batter light. Stir in the sour cream, which will lend a lovely creamy texture and a hint of tang that balances the sweetness.
Step 6: Add the Raspberry Swirl
Pour half of your cream cheese filling over the cooled crust. Spoon dollops of raspberry jam across the surface, then use a knife to gently swirl it into the batter for that gorgeous marbled effect. Repeat with the remaining filling and jam until all is beautifully blended.
Step 7: Bake and Cool
Bake the cheesecake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when you shake the pan—this is key to a creamy texture. Once baked, cool it completely, then chill in the refrigerator for at least 4 hours or overnight to let the flavors fully develop and the texture firm up.
Step 8: Garnish and Serve
Before serving, add a glossy layer of raspberry sauce on top and scatter fresh raspberries for that inviting pop of color and freshness. This final flourish makes your cheesecake look as amazing as it tastes.
How to Serve Easy Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries are the classic choice, adding a burst of juiciness and bright color. You can also sprinkle a light dusting of powdered sugar or drizzle some extra raspberry sauce to amp up the presentation. Mint leaves add a beautiful green contrast and a refreshing aroma as well.
Side Dishes
Serve this cheesecake with a simple cup of freshly brewed coffee or herbal tea to complement its sweetness. For a brunch or afternoon tea, pair it with fresh berries or a light fruit salad to keep things refreshing and balanced.
Creative Ways to Present
Try serving slices with a scoop of vanilla ice cream or a dollop of whipped cream. For a rustic touch, present the cheesecake on a wooden board surrounded by scattered raspberries and edible flowers. Individual mini cheesecakes in jars are also trendy and adorable for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it perfect for enjoying over several days or sharing with friends.
Freezing
You can freeze cheesecake slices wrapped individually in plastic wrap and then foil for up to 2 months. Thaw them in the refrigerator overnight before serving—they retain their texture and flavor remarkably well.
Reheating
Since cheesecake is best enjoyed chilled, reheating isn’t necessary. However, you can let it sit at room temperature for 15-20 minutes if you prefer a softer texture before serving.
FAQs
Can I use frozen raspberries in this Easy Raspberry Cheesecake Recipe?
Yes! Frozen raspberries work well for the jam or sauce, but for garnish, fresh raspberries offer a better texture and appearance. Just thaw and drain frozen berries before using them in the filling or sauce.
Do I need a springform pan for this cheesecake?
Using a springform pan makes it much easier to release the cheesecake without damaging the edges, but if you don’t have one, a regular 9-inch cake pan lined with parchment paper can work. Just be extra careful when removing the cheesecake.
How do I avoid cracks on the cheesecake surface?
To prevent cracking, avoid over-mixing the batter once you add eggs, and bake the cheesecake at a consistent, moderate temperature. Cooling the cheesecake gradually by leaving it in the oven while it cools down slightly also helps maintain a smooth surface.
Can I substitute sour cream with Greek yogurt?
Absolutely! Greek yogurt is a great substitute for sour cream and will provide the same creamy tanginess that balances the sweetness of the filling.
Is this Easy Raspberry Cheesecake Recipe suitable for beginners?
Definitely! This recipe is designed to be straightforward and forgiving, with simple steps and common ingredients. It’s a perfect starting point for anyone wanting to tackle cheesecake with confidence.
Final Thoughts
You really cannot go wrong with this Easy Raspberry Cheesecake Recipe. It strikes that perfect balance between buttery, creamy, and fruity, making every bite a little celebration. Whether you’re impressing guests or treating yourself, this cheesecake is bound to become a beloved favorite. So, grab your ingredients, dive into the process, and enjoy the sweet rewards—you’ll be so glad you did!
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Easy Raspberry Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 10 to 12 servings 1x
Description
This Easy Raspberry Cheesecake is a delightful dessert featuring a creamy cream cheese filling swirled with sweet raspberry sauce on a buttery graham cracker crust. Perfectly baked to a smooth, rich texture and topped with fresh raspberries, it’s an impressive yet straightforward recipe ideal for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup raspberry jam or sauce (plus extra for topping)
Garnish
- Fresh raspberries for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking and allow for easy cheesecake removal.
- Make crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Bake crust: Bake the crust in the preheated oven for 8 minutes, then remove it and allow it to cool to room temperature before adding filling.
- Prepare filling base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until fully combined and silky.
- Add eggs and sour cream: Add eggs one at a time to the cream cheese mixture, mixing just until blended after each addition to avoid overmixing. Then, gently stir in sour cream until evenly incorporated.
- Layer filling and raspberry sauce: Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry jam or sauce over the filling and use a knife to gently swirl it for a marbled effect. Repeat with the remaining filling and raspberry sauce on top.
- Bake cheesecake: Bake the cheesecake for 50 to 60 minutes until the center is just set but still slightly jiggly. Remove from oven and allow to cool completely.
- Chill and garnish: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set fully. Before serving, top with fresh raspberries and an additional drizzle of raspberry sauce if desired.
Notes
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Do not overmix eggs to avoid incorporating too much air, which can cause cracks.
- Chilling the cheesecake overnight improves texture and flavor.
- A springform pan is best for easy removal; if unavailable, line a regular pan with parchment paper.
- Fresh raspberries are optional but add a lovely fresh finish and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
