There is something truly magical about a cheesecake that combines creamy richness with the bright, tangy pop of fresh raspberries, and this Easy Baked Raspberry Cheesecake Recipe delivers exactly that. It strikes the perfect balance between silky smooth filling and a buttery, crumbly crust with a beautiful raspberry swirl that feels both elegant and inviting. Whether you’re making it for a special occasion or just to treat yourself, this recipe is straightforward enough for even beginner bakers to create a show-stopping dessert that tastes like it came from a bakery.
Ingredients You’ll Need
The list of ingredients for this cheesecake is wonderfully simple, but each one plays a crucial role in building layers of flavor, texture, and the perfect balance of sweetness and tartness. From the crunchy graham cracker crust to the luscious cream cheese filling and vibrant raspberry swirl, every component enhances the overall experience.
- 1½ cups graham cracker crumbs: Provides a sturdy, buttery base with a buttery crunch that supports the creamy filling perfectly.
- ¼ cup granulated sugar (for crust): Adds just a touch of sweetness to the crust to complement the filling.
- 6 tablespoons unsalted butter (melted): Binds the crust ingredients together for that rich, melt-in-your-mouth texture.
- 3 (8-ounce) packages cream cheese (softened): The star of the filling, delivering that classic velvety cheesecake texture.
- ¾ cup granulated sugar (for filling): Sweetens the creamy filling without overpowering the tart raspberries.
- 3 large eggs: Helps set the cheesecake while keeping it smooth and custard-like.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
- ½ cup sour cream: Gives the filling a subtle tang and silkiness, balancing the sweetness beautifully.
- 1 cup fresh or frozen raspberries: The burst of fruitiness that brightens the cheesecake and adds a gorgeous color.
- 2 tablespoons granulated sugar (for raspberry swirl): Sweetens the raspberry sauce, enhancing their natural tartness.
- 1 teaspoon lemon juice: Lifts the raspberry flavor with a bit of zesty brightness.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C). Mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this crumbly mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake it for 10 minutes, allowing it to set and develop just a hint of toasted flavor. Once baked, remove it from the oven and let it cool slightly—this will help it hold up when you add the filling.
Step 2: Make the raspberry swirl
While the crust cools, it’s time for the star swirl. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook the mixture for about 5 to 7 minutes until the raspberries break down and the sauce thickens slightly. To keep your swirl smooth and free of pesky seeds, press the sauce through a fine mesh strainer before setting it aside to cool. This step transforms raw raspberries into a vibrant, luscious topping bursting with flavor.
Step 3: Prepare the creamy filling
In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is silky smooth without lumps. Add the eggs one at a time, making sure each is fully incorporated before adding the next for a consistent texture. Stir in the vanilla extract and sour cream gently, being careful not to overmix. This mixture becomes the rich, velvety heart of your cheesecake.
Step 4: Assemble and swirl
Pour the cream cheese filling over your baked crust, smoothing out the top with a spatula. Drop spoonfuls of the cooled raspberry puree across the surface. Using a knife or skewer, gently swirl the raspberry sauce through the filling to create beautiful marbled patterns that will bake into the cheesecake, infusing every bite with fruity vibrancy.
Step 5: Bake to perfection
Bake your cheesecake for 50 to 60 minutes, or until the center is just set and has a slight jiggle when gently shaken. This tender wobble ensures the perfect creamy texture. Once baked, turn off the oven and crack the door open, letting the cheesecake cool slowly inside for about an hour—this helps prevent cracks. Afterward, transfer it to the refrigerator to chill for at least 4 hours or overnight so it can fully set and the flavors meld.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar, a handful of fresh raspberries, or even some finely grated lemon zest can instantly elevate your cheesecake’s presentation. These delicate touches enhance both the visual appeal and the flavor, making every slice feel like a special treat.
Side Dishes
This cheesecake pairs beautifully with light and fresh accompaniments such as a crisp green salad, a scoop of vanilla bean ice cream, or even a drizzle of chocolate sauce for the ultimate indulgence. The contrast between the creamy dessert and a bright, tangy salad is unexpected but oh-so-delicious.
Creative Ways to Present
For a modern twist, consider serving this cheesecake in individual glass jars layered with extra raspberry sauce and crushed graham crackers. You could also swirl in other berry purées for a colorful variation or top with toasted almond slivers for added crunch. Presentation is your playground here!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored in an airtight container in the refrigerator, where it will stay fresh and creamy for up to 5 days. Keep it chilled until ready to serve to maintain that perfect texture.
Freezing
You can freeze slices of this delicious cheesecake by wrapping them tightly in plastic wrap, then placing them in a freezer-safe container or bag. Frozen cheesecake is best enjoyed within 2 months, and thaw it overnight in the fridge to preserve texture and taste.
Reheating
Since this cheesecake is best enjoyed cold, reheating isn’t usually recommended. However, if you prefer it slightly warmer, let slices come to room temperature for about 30 minutes before serving—this softens it without losing the creamy integrity.
FAQs
Can I use frozen raspberries for the Easy Baked Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work wonderfully and can be used straight from the freezer for the swirl. Just thaw them slightly or cook them a bit longer to break down before pureeing.
What’s the best way to prevent cracks on my cheesecake?
Using a water bath while baking is a fantastic method to prevent cracks. It helps regulate the temperature and keeps the edges from cooking too fast. Also, cooling the cheesecake slowly in the oven before chilling helps maintain a smooth surface.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free, making it a breeze to adapt.
How long should I chill the cheesecake before serving?
Chilling for at least 4 hours is ideal, but overnight is best for fully developed flavor and the perfect set texture. Patience definitely pays off with cheesecake!
Can I add other fruits besides raspberries?
Definitely! Feel free to experiment with blueberries, strawberries, or even a mixed berry swirl. Just keep the technique the same to maintain that beautiful marbled effect.
Final Thoughts
I’m so excited for you to try this Easy Baked Raspberry Cheesecake Recipe because it truly is one of those desserts that feels like a warm hug in every bite. It’s easy to make, stunning to look at, and absolutely delicious—whether for a holiday feast or a weekend treat. Once you master this, you’ll have a wonderful go-to recipe that impresses friends and family every single time.
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a vibrant raspberry swirl topping. Perfect for berry lovers, this classic American dessert combines tangy raspberries with rich cheesecake in a beautifully baked treat that’s perfect for any occasion.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are fully coated and clump together. Press this 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 let it cool slightly.
- Make the raspberry swirl: In a small saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook for 5 to 7 minutes until the raspberries break down and the sauce thickens. Strain the mixture through a fine mesh sieve to remove seeds. Set the smooth raspberry puree aside to cool.
- Prepare the filling: Using a mixer, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream, mixing just until combined to avoid overmixing.
- Assemble the cheesecake: Pour the cream cheese filling over the prepared crust, spreading it out evenly. Drop spoonfuls of the cooled raspberry puree onto the surface of the filling. Use a knife or skewer to gently swirl the raspberry puree into the batter to create a marbled effect.
- Bake the cheesecake: Place the springform pan in the oven and bake for 50 to 60 minutes, until the center is just set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill and serve: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight. Before serving, garnish with fresh raspberries and a light dusting of powdered sugar if desired for an elegant finish.
Notes
- Using a water bath while baking can help prevent cracks in the cheesecake.
- For an elegant presentation, garnish with fresh raspberries and a dusting of powdered sugar before serving.
