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
Scale
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.
