If you’ve ever dreamed of a dessert that’s creamy, tangy, and bursting with fresh raspberries, you’re going to adore this Easy Baked Raspberry Cheesecake Recipe. It’s the perfect balance of a buttery graham cracker crust, luscious cream cheese filling, and a subtle fruity swirl that makes every bite a little celebration. Whether you’re aiming to impress at a gathering or simply craving a special treat for yourself, this cheesecake brings together simple ingredients and straightforward steps for a stunning result you’ll want to make again and again.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each one plays a crucial role in creating the perfect cheesecake texture and flavor. From a buttery crust to the creamy filling and berry-infused topping, it’s all about harmony in every element.
- 1 1/2 cups graham cracker crumbs: The base of your crust, providing a slightly sweet, crunchy foundation.
- 1/4 cup sugar: Adds sweetness to the crust, balancing the tartness of the raspberries.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients and adds a rich, golden finish.
- 16 oz (2 cups) cream cheese, softened: The star of the cheesecake, creating that dreamy, creamy texture.
- 1 cup granulated sugar: Sweetens the filling perfectly without overpowering it.
- 1 teaspoon vanilla extract: Enhances the richness of the cream cheese with a warm, aromatic note.
- 3 large eggs: Give structure and help set the cheesecake as it bakes.
- 1/4 cup sour cream: Adds a slight tang and keeps the cheesecake moist and tender.
- 1 tablespoon all-purpose flour (or cornstarch): Stabilizes the filling for a smooth, crack-free top.
- 1/2 cup fresh raspberries: Brings fresh fruit flavor and a pop of beautiful color.
- 2 tablespoons sugar: Sweetens the raspberry topping for balance.
- 1 teaspoon lemon juice: Brightens the raspberry topping with a citrusy kick.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with 1/4 cup sugar and melted butter until it feels like wet sand. Press this mixture firmly into the bottom of a springform pan. This crust will bake slightly during the cheesecake cooking time, becoming perfectly crisp to contrast that creamy filling.
Step 2: Make the Raspberry Topping
In a small bowl, mash the fresh raspberries with 2 tablespoons of sugar and the teaspoon of lemon juice. Let it sit while you prepare the filling so the flavors meld and soften nicely, creating a vibrant and tasty swirl later on.
Step 3: Whip Up the Cream Cheese Filling
Using a hand mixer or stand mixer, blend the softened cream cheese until smooth. Slowly add 1 cup sugar, vanilla, and then eggs one at a time. Finally, fold in the sour cream and flour. This silky mixture forms the luscious, velvety base that makes this an easy baked raspberry cheesecake recipe truly irresistible.
Step 4: Assemble and Swirl
Pour half of the cream cheese filling over the crust, then spoon half of the raspberry mixture on top. Use a knife or skewer to gently swirl the berries into the filling. Repeat with the remaining filling and raspberry topping. This marbled effect looks gorgeous and ensures raspberries in every bite.
Step 5: Bake with Care
Bake your cheesecake in a 325°F (163°C) oven for about 1 hour, or until the edges are set but the center still jiggles a little. Then, turn off the oven and leave the cheesecake inside with the door cracked for an hour. This gentle cooling prevents cracking and keeps the Easy Baked Raspberry Cheesecake Recipe perfectly smooth.
Step 6: Chill Thoroughly
Once cooled completely, refrigerate your cheesecake for at least 4 hours or overnight. This chilling step lets the flavors meld and guarantees a clean slice and that signature creamy firmness.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
To elevate presentation and add texture, consider topped with fresh raspberries, a light dusting of powdered sugar, or a drizzle of raspberry sauce. A sprig of mint adds a lovely pop of green and a refreshing aroma.
Side Dishes
This cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, serve alongside a citrus salad or a few slices of fresh stone fruits during warmer months.
Creative Ways to Present
Try individual mini cheesecakes in ramekins for personalized desserts, or serve slices on chilled plates decorated with raspberry coulis for elegant entertaining. Layering the raspberry topping within the filling before swirling can create a striking pattern that guests will admire.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days, making it perfect for savoring over several days or sharing with friends.
Freezing
You can freeze this cheesecake by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator for the best texture.
Reheating
Cheesecake is best enjoyed cold, so there’s no need to reheat. If you prefer it slightly less chilled, let it sit at room temperature for 20-30 minutes before serving to bring out the flavors and soften the texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used, but be sure to thaw and drain them first to prevent excess liquid from making the cheesecake soggy. Fresh raspberries give the best texture and brightness, though.
Do I need a water bath to bake this cheesecake?
This Easy Baked Raspberry Cheesecake Recipe does not require a water bath, thanks to careful baking temperature and cooling techniques that help prevent cracks and maintain creaminess.
What if my cheesecake cracks?
Minor cracking is common but doesn’t affect taste. Chilling the cheesecake thoroughly and gentle cooling in the oven after baking help minimize cracks. Swirling the raspberry topping can also disguise any imperfections.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt can be used as a substitute for sour cream. It provides a similar tang and moisture but might slightly alter the texture, making it a bit lighter.
How do I slice the cheesecake neatly?
For clean slices, run a sharp knife under hot water, dry it, then slice. Wipe the knife clean after each cut. This technique prevents sticking and keeps each piece looking picture-perfect.
Final Thoughts
There’s something so satisfying about mastering an Easy Baked Raspberry Cheesecake Recipe that looks stunning and tastes like a bakery masterpiece with minimal fuss. Whether it’s a cozy family dessert or your go-to for celebrations, this cheesecake effortlessly combines fresh fruit and creamy richness in a way that’s sure to delight. Go ahead, whip up one soon—you deserve this delicious indulgence!
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Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Baked Raspberry Cheesecake features a creamy, smooth cheesecake filling on a buttery graham cracker crust, topped with a fresh raspberry compote. Perfectly balanced between sweet and tangy, this classic dessert is simple to prepare and ideal for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour (or cornstarch)
Raspberry Topping
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with 1/4 cup sugar and the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue mixing. Add the vanilla extract, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the sour cream and flour until the batter is smooth and uniform.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to help prevent cracking.
- Prepare the raspberry topping: While the cheesecake is baking or cooling, combine the fresh raspberries, 2 tablespoons sugar, and lemon juice in a small bowl. Gently mash the raspberries with a fork to release their juices and create a chunky compote-like topping.
- Chill and serve: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to set completely. Before serving, spread the raspberry topping evenly over the cheesecake. Slice and enjoy!
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Do not overbake the cheesecake to avoid cracks; the center should remain slightly jiggly.
- You can substitute fresh raspberries with frozen raspberries, but thaw and drain them before making the topping.
- For a richer crust, brown the butter before mixing it with the crumbs.
- Make sure the eggs are at room temperature for better incorporation into the batter.
