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Homemade Raspberry Cheesecake photo

Raspberry Cheesecake

This Raspberry Cheesecake is utterly irresistible! Creamy, tangy, and topped with fresh raspberries, it's a showstopper dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake:
  • 1 pie crust Graham cracker pie crust store-bought or homemade
  • 4 cups cream cheese softened to room temperature
  • 1 cup sour cream adds creaminess and tang
  • 1 1/3 cups sugar for sweetness
  • 1 teaspoon vanilla extract for flavor
  • 4 large eggs whisked
  • 22 ounces raspberries divided, with some for topping
  • 2 tablespoons cornstarch helps set the cheesecake
  • 1 cup sugar for the raspberry topping

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Food Processor

Method
 

Instructions:
  1. Step 1: Prepare the Crust: If making a homemade graham cracker pie crust, crush 1 ½ cups of graham crackers, mix with ½ cup melted butter and ¼ cup sugar, and press into a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool.
  2. Step 2: Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, 1 ⅓ cups of sugar, and vanilla extract. Beat until smooth and creamy.
  3. Step 3: Add the Eggs: Slowly add the whisked eggs to the mixture, one at a time, mixing on low speed until just combined.
  4. Step 4: Incorporate the Raspberries: Gently fold in 16 ounces of raspberries, reserving 6 ounces for topping.
  5. Step 5: Prepare for Baking: Sprinkle cornstarch over the mixture and fold gently to combine.
  6. Step 6: Bake the Cheesecake: Pour the filling into the crust. Bake at 325°F (160°C) for about 60-70 minutes or until the center is set.
  7. Step 7: Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool for an hour in the oven. Refrigerate for at least 4 hours, preferably overnight.
  8. Step 8: Prepare the Raspberry Topping: In a saucepan, combine reserved raspberries and 1 cup sugar. Cook until thickened, about 10 minutes. Allow to cool.
  9. Step 9: Serve: Pour the raspberry sauce over the cheesecake, slice, and enjoy!

Notes

  • Store in the refrigerator covered with plastic wrap to keep fresh.
  • Enjoy within 5-7 days for the best flavor and texture.
  • For longer storage, freeze slices wrapped in plastic wrap for up to 2 months.