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Raspberry Cheesecake Recipe

Ultra Creamy Raspberry Cheesecake

This raspberry cheesecake recipe is rich, ultra creamy, and baked to perfection with a buttery graham cracker crust and smooth vanilla filling. Topped with fresh raspberries and glossy raspberry sauce, this homemade dessert is perfect for holidays, birthdays, and elegant gatherings.
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Prep Time 25 minutes
Cook Time 55 minutes
4 hours
Total Time 5 hours 20 minutes
Course: Dessert
Cuisine: Américaine
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons sugar
  • For the Cheesecake Filling:
  • 3 8 oz / 225g blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • For the Raspberry Topping:
  • 1 ½ cups fresh raspberries
  • ½ cup raspberry jam or preserves
  • 1 tablespoon lemon juice
  • Extra fresh raspberries for garnish

Method
 

  1. Step 1 – Prepare the Crust
  2. Preheat oven to 325°F (160°C).
  3. Mix graham cracker crumbs, melted butter, and sugar.
  4. Press mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 10 minutes, then let cool.
  6. Step 2 – Make the Filling
  7. Beat softened cream cheese until smooth and creamy.
  8. Add sugar and mix well.
  9. Add eggs one at a time, mixing gently.
  10. Mix in sour cream, vanilla extract, and flour until smooth (do not overmix).
  11. Step 3 – Bake
  12. Pour filling over cooled crust.
  13. Bake for 50–55 minutes until center is slightly jiggly.
  14. Turn off oven and leave cheesecake inside for 1 hour with door slightly open.
  15. Refrigerate for at least 4 hours (preferably overnight).
  16. Step 4 – Raspberry Topping
  17. Heat raspberry jam and lemon juice in a small saucepan until smooth.
  18. Let cool slightly.
  19. Spread over chilled cheesecake.
  20. Top with fresh raspberries.

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent cracks. Let the cheesecake cool slowly in the oven before refrigerating. Chill for at least 4 hours, preferably overnight, for the creamiest texture. Store in the refrigerator up to 5 days or freeze for up to 2 months.