New York Style Raspberry Cheesecake
There’s something truly magical about a New York Style Raspberry Cheesecake. The creamy texture, the perfect balance of sweetness, and the tartness of raspberries come together to create a dessert that is both indulgent and refreshing. This recipe combines the traditional elements of a classic New York cheesecake with the vibrant flavor of raspberries, making it a delightful treat for any occasion. Whether you’re celebrating a special event or simply craving something sweet, this cheesecake is sure to impress your friends and family.
Why I Love This Recipe
I adore this New York Style Raspberry Cheesecake for its rich and creamy filling that practically melts in your mouth. The blend of cream cheese, ricotta, and quark creates an incredibly smooth texture that is enhanced by the bright flavor of fresh raspberries. The crust, made from digestive cookies or graham crackers, adds a satisfying crunch that beautifully complements the softness of the filling. Plus, this recipe is straightforward, allowing even novice bakers to create a stunning dessert that looks as good as it tastes.
Gather These Ingredients
To create this luscious New York Style Raspberry Cheesecake, you will need the following ingredients:
- 500g/18oz digestive cookies or graham crackers
- 85g/3oz melted butter
- A pinch of fleur de sel
- Cooking spray
- 500g/18oz cream cheese
- 200g/7oz ricotta cheese
- 200g/7oz quark cheese
- 130g/4.7oz white sugar
- 70g/2.5oz brown sugar
- 1 vanilla pod, scraped
- 4 free-range eggs
- Zest of 1 orange
- 300g frozen raspberries
- 75ml/2.5fl oz water
- 70g/2.3oz white sugar
- 2 teaspoons cornstarch
- 1 tablespoon warm water
Cook’s Kit
Before you start baking, make sure you have these essential tools ready:
- Springform pan – perfect for cheesecakes as it allows for easy removal.
- Mixing bowls – for combining your ingredients smoothly.
- Electric mixer – to achieve that creamy texture without any lumps.
- Rubber spatula – for scraping down the sides of your mixing bowl.
- Measuring cups and spoons – accuracy is key in baking!
- Whisk – for blending the filling ingredients together.
New York Style Raspberry Cheesecake in Steps
Step 1: Prepare the Crust
Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine the crushed digestive cookies or graham crackers with the melted butter and a pinch of fleur de sel. Mix until the crumbs are evenly coated.
Next, spray your springform pan with cooking oil to prevent sticking. Press the crumb mixture firmly into the bottom of the pan, creating an even layer. Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the cream cheese, ricotta cheese, and quark cheese using an electric mixer until smooth and creamy. Gradually add in the white sugar and brown sugar, mixing until well combined.
Scrape the seeds from the vanilla pod into the mixture and add in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, mix in the orange zest and a pinch of fleur de sel.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly, which helps prevent cracking.
Step 4: Prepare the Raspberry Topping
While the cheesecake cools, prepare the raspberry topping. In a saucepan, combine the frozen raspberries, water, and white sugar. Cook over medium heat until the raspberries break down and the mixture starts to simmer.
In a small bowl, mix the cornstarch with the tablespoon of warm water until smooth. Add this mixture to the raspberry sauce, stirring constantly until the sauce thickens. Once done, remove it from the heat and allow it to cool.
Step 5: Assemble and Chill
Once the cheesecake has cooled, carefully remove it from the springform pan and transfer it to a serving plate. Pour the cooled raspberry sauce over the top, spreading it evenly. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.
Adaptations for Special Diets
If you’re looking to adapt this New York Style Raspberry Cheesecake for specific dietary needs, consider the following options:
- Gluten-free: Use gluten-free graham crackers or make your own crust using gluten-free oats.
- Dairy-free: Substitute the cream cheese, ricotta, and quark with dairy-free alternatives, such as cashew cream or coconut cream.
- Reduced sugar: Use a sugar substitute for the white and brown sugar, adjusting the amount according to taste.
- Vegan: Replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use vegan cream cheese alternatives.
Cook’s Commentary
The New York Style Raspberry Cheesecake is a versatile dessert that can be modified to fit various tastes and preferences. I love the addition of orange zest in this recipe, as it adds a subtle brightness that complements the raspberries beautifully. For an extra touch, consider garnishing the cheesecake with fresh raspberries and a sprinkle of powdered sugar just before serving. The creamy filling paired with the tangy raspberry topping makes every bite a delicious experience.
Meal Prep & Storage Notes
This cheesecake is perfect for meal prep! You can make it a day or two in advance, allowing the flavors to meld and the cheesecake to set perfectly. Store any leftovers in an airtight container in the refrigerator for up to a week. If you want to save it for later, you can also freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
Common Qs About New York Style Raspberry Cheesecake
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but they may not create as thick of a sauce. Be sure to adjust the cooking time as fresh raspberries break down more quickly.
Why did my cheesecake crack?
Cracking often occurs due to rapid temperature changes. To prevent this, cool the cheesecake slowly in the oven with the door ajar after baking. Additionally, avoid overmixing the filling and try not to open the oven door while baking.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake actually tastes better after chilling for a few hours or overnight, allowing the flavors to develop fully.
Next Up in Your Queue
Ready to Cook?
Now that you have all the details to create this stunning New York Style Raspberry Cheesecake, it’s time to roll up your sleeves and get baking! With its rich flavors and beautiful presentation, this cheesecake will surely be a hit at any gathering. Enjoy the process and savor every delicious bite of your creation!
New York Style Raspberry Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust. Preheat your oven to 180°C (350°F). In a mixing bowl, combine the crushed digestive cookies or graham crackers with the melted butter and a pinch of fleur de sel. Mix until the crumbs are evenly coated. Spray your springform pan with cooking oil and press the crumb mixture firmly into the bottom. Bake for about 10 minutes and cool.
- Step 2: Make the Filling. In a large mixing bowl, beat the cream cheese, ricotta, and quark until smooth. Gradually add white and brown sugar, mixing well. Scrape the vanilla pod seeds into the mixture and add the eggs one at a time, mixing well. Finally, mix in the orange zest and a pinch of fleur de sel.
- Step 3: Bake the Cheesecake. Pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an hour to cool slowly.
- Step 4: Prepare the Raspberry Topping. In a saucepan, combine frozen raspberries, water, and white sugar. Cook until raspberries break down. In a small bowl, mix cornstarch with warm water and add to the sauce, stirring until thick. Cool.
- Step 5: Assemble and Chill. Once the cheesecake has cooled, remove from the springform pan and pour the raspberry sauce over the top. Chill in the refrigerator for at least 4 hours, or overnight.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- To make it dairy-free, substitute with dairy-free cream cheese alternatives.
- This cheesecake can be made a day in advance for better flavor.
