If you have a sweet tooth and a fondness for luscious desserts, this Easy Baked Raspberry Cheesecake Recipe is going to become your new favorite indulgence. Imagine biting into a creamy, velvety cheesecake that perfectly balances tangy raspberries with a buttery graham cracker crust – it’s pure comfort in every forkful. This recipe is straightforward but yields a show-stopping dessert that tastes as if it took hours of mastering to perfect. Whether you’re sharing at a family gathering or treating yourself after a long day, this cheesecake brings joy with every bite.
Ingredients You’ll Need
Every ingredient in this Easy Baked Raspberry Cheesecake Recipe plays a crucial role in building layers of flavor, texture, and color. From the crunchy crust to the smooth filling and vibrant raspberry topping, these simple yet essential components come together to create pure magic.
- Graham cracker crumbs (1 1/2 cups): Provides the perfect buttery, crunchy base that holds everything together beautifully.
- Granulated sugar (1/4 cup + 1 cup + 2 tablespoons): Sweetens the crust, filling, and raspberry topping just right without overpowering the natural flavors.
- Unsalted butter (1/2 cup, melted): Adds richness and moisture to the crust for that perfect golden edge.
- Cream cheese (3 packages, 8 ounces each, softened): The star ingredient, delivering that creamy, tangy texture cheesecake lovers crave.
- Eggs (3 large): Bind the filling together while adding lightness and structure to the cheesecake.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet notes.
- Sour cream (1/2 cup): Keeps the filling extra smooth and adds a subtle tanginess that balances sweetness.
- All-purpose flour (1 tablespoon): Helps stabilize the filling to prevent cracks and maintain that creamy consistency.
- Fresh or frozen raspberries (1 1/2 cups): Bring bright color and a burst of fruity freshness on top.
- Lemon juice (1 tablespoon): Elevates the raspberry topping with a zesty punch.
- Cornstarch (1 teaspoon mixed with 1 tablespoon water): Thickens the raspberry sauce for a perfect glaze.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, which helps the crust set and develop a golden hue. Then let it cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth. Adding the eggs one at a time ensures the filling stays silky and free of lumps. Mix in the vanilla, sour cream, and flour, blending well to create a luscious, thick batter. Pour this rich mixture over the baked crust, smoothing the top evenly with a spatula to create a flawless surface.
Step 3: Bake the Cheesecake
Bake for 50 to 60 minutes, watching for when the cheesecake’s center is just set but still gently wobbles when you shake the pan. This tender jiggle means your cheesecake will be creamy, not dry. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for an hour – this slow cooling prevents cracks and keeps the texture perfect.
Step 4: Chill Thoroughly
After the cooling period, refrigerate the cheesecake for at least 4 hours or preferably overnight. Chilling is essential to let the cheesecake fully set and develop those rich, satisfying flavors that make this Easy Baked Raspberry Cheesecake Recipe so unforgettable.
Step 5: Prepare the Raspberry Topping
In a small saucepan over medium heat, cook the raspberries with sugar and lemon juice for about 5 minutes, until the berries start to break down. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the sauce thickens to a luscious glaze. Allow this topping to cool completely before spreading it gently over the chilled cheesecake.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
Enhance your cheesecake by adding fresh raspberries or a sprig of mint for a pop of color and freshness. A light dusting of powdered sugar can add a delicate, snowy finish that makes each slice look as inviting as it tastes. These simple touches elevate the presentation without stealing the spotlight from that heavenly raspberry topping.
Side Dishes
Serve this cheesecake alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra creamy contrast. For an adult twist, a small glass of sparkling rosé or your favorite dessert wine pairs wonderfully with the tart, fruity notes of the raspberry topping. These accompaniments turn your Easy Baked Raspberry Cheesecake Recipe into an elegant dessert experience.
Creative Ways to Present
Try slicing and serving this cheesecake in mini portions nestled in pretty ramekins for individual treats. You could also layer chunks of cheesecake and raspberry sauce in clear glasses for a beautiful parfait effect. Whether served traditionally or with a creative flair, the rich texture and vibrant flavors will shine through every time.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container in the refrigerator to keep them fresh and moist. Leftover cheesecake tastes amazing for up to 3 to 4 days, giving you multiple opportunities to savor this Easy Baked Raspberry Cheesecake Recipe even after the initial celebration.
Freezing
This cheesecake freezes beautifully if you want to prepare it in advance or save some for a rainy day. Wrap the whole cake or individual slices securely in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, ensuring that luscious flavor and perfect texture are maintained.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. If you prefer it slightly warmer, let slices sit at room temperature for about 30 minutes before serving. This gentle warming helps release the full flavor without risking texture changes.
FAQs
Can I use frozen raspberries for the topping?
Absolutely! Frozen raspberries work just as well as fresh. Just thaw them before cooking the topping to avoid excess moisture, and your Easy Baked Raspberry Cheesecake Recipe will still have that bright, fruity burst.
How do I prevent cracks in my cheesecake?
One of the secrets is to bake until the center is just set and let the cheesecake cool gradually with the oven door slightly open. Adding a tablespoon of flour to the filling also helps stabilize it and reduces cracking.
Can I make this recipe gluten-free?
Yes! Simply swap the graham cracker crumbs with a gluten-free alternative and ensure all other ingredients are gluten-free. Your cheesecake will still be just as delicious.
Why is sour cream used in the filling?
Sour cream adds a subtle tang and helps create a smoother, creamier texture that balances the richness of the cream cheese, making this cheesecake delightfully velvety.
Is it necessary to chill the cheesecake overnight?
While you can chill it for at least 4 hours, letting the cheesecake rest overnight yields the best texture and flavor, allowing it to fully set and the flavors to deepen.
Final Thoughts
There’s something truly special about creating a dessert that feels both elegant and approachable, which makes this Easy Baked Raspberry Cheesecake Recipe a winner in my book every single time. It’s creamy, fruity, and delightfully simple to make, perfect for impressing friends or indulging on your own terms. Trust me, once you try it, it will become a staple whenever you crave something sweet and satisfying.
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake is a luscious American dessert featuring a creamy cream cheese filling on a buttery graham cracker crust, topped with a fresh and tangy raspberry sauce. Perfectly baked to a smooth, dense texture with a slight jiggle in the center, it is chilled to set and served cold for the best flavor experience. The raspberry topping adds a vibrant fruity contrast, making this cheesecake a delightful treat for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
For the raspberry topping:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until fully incorporated. Pour the cream cheese filling evenly over the cooled crust and smooth the top.
- Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
- Prepare the raspberry topping: While the cheesecake chills, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until the berries start to break down. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the mixture thickens. Allow the sauce to cool completely.
- Serve: Once the cheesecake is fully chilled and set, spoon the cooled raspberry topping over it just before serving. Slice and enjoy your creamy, fruity baked raspberry cheesecake.
Notes
- Use full-fat cream cheese for the best creamy texture and richness.
- If you prefer a seedless raspberry topping, strain the sauce before chilling.
- Cheesecake slices best when chilled overnight for optimal flavor and firmness.
