This easy raspberry cheesecake has a smooth and creamy cheesecake base that's topped with a bright raspberry sauce and fresh raspberries!
If you're a fan of raspberries, you're going to love this delicious raspberry cheesecake. It's a variation on this creamy New York cheesecake that's topped with a quick and easy raspberry sauce and then topped with loads of fresh raspberries.
Raspberry cheesecake makes a fantastic summer dessert using fresh, ripe raspberries that are at peak season! The bright, sweet flavor of the raspberries is a great complement to the rich and creamy flavor of the cheesecake.
Since raspberries are available year-round, raspberry cheesecake makes a show-stopping dessert for the holidays! Dust the raspberries with powdered sugar to resemble snow-topped berries to make an impressive Thanksgiving and Christmas dessert that's sure to delight your friends and family.
- Graham crackers - Use a food processor to make crumbs or place the crackers in a resealable bag and crush them with a rolling pin or a kitchen mallet.
- Cream cheese - Use softened full-fat cream cheese. My preferred method is to microwave them on 50% power for 20 seconds at a time.
- Sour cream - Use full-fat sour cream for the best flavor. For a silkier, softer version replace half the sour cream with heavy cream.
- Eggs - I recommend room temperature eggs for easy mixing.
- Sugar - Use fine, granulated sugar that quickly dissolves in the batter.
For the raspberry topping, you'll only need three ingredients:
- Fresh raspberries - To place on top of the cheesecake for presentation.
- Fresh or frozen raspberries - To create a simple raspberry sauce.
- Sugar - To give the raspberry sauce a touch of sweetness.
- Lemon juice - To brighten the raspberry sauce to give it just the right amount of tartness.
Step by Step Photos
- Create graham cracker crumbs by placing the crackers in a food processor. Add the melted butter, sugar, and salt and process again on low speed until it resembles wet sand.
- Double-line the springform pan with heavy-duty aluminum foil and place a bottom parchment paper round inside. Press the crumbs into the bottom and sides of the pan. Bake for 8 to 10 minutes and set aside.
- Add the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt into a large mixing bowl. Use a stand mixer fitted with a paddle attachment or a hand mixer to beat the cheesecake filling until it's smooth and lump-free.
- Remove air bubbles by mixing the batter on the lowest speed for 2 minutes. Bang the bowl on the counter several times to push up any air bubbles and pop them.
- Pour the cheesecake filling into the crust and again, bang the pan to remove any remaining air bubbles.
- Place the springform pan into a larger roasting pan and fill it a few inches with hot water to create a water bath. This prevents the cheesecake from drying out and cracking.
- Bake the cheesecake for 75 minutes and then turn off the oven while leaving the cheesecake inside.
- Open the oven door slightly to allow the cheesecake to slowly reduce in temperature. After one hour, remove it from the oven and take off the foil wrapping. Let it come to room temperature, then cover lightly and refrigerate for 4 hours to overnight to chill.
Add the raspberry topping:
- Add the raspberries, sugar, and lemon juice to a saucepan and bring it to a boil while mashing the raspberries to release more of their juice. Strain the seeds and let the sauce cool. Add an even layer of raspberry sauce on top of the cheesecake.
- Place the fresh raspberries on top of the cheesecake for garnish. Serve and enjoy!
Note: A quick and easy alternative to the raspberry sauce is seedless raspberry jam. Warm it up in the microwave until melted and fluid. Then thin with 1 teaspoon of hot water at a time until it reaches your desired consistency.
Raspberry Cheesecake Tips
Graham Cracker Crust
- 1 cup graham cracker crumbs - See Note 1
- 2 ½ tablespoons butter - melted
- 1 ½ tablespoons sugar
- pinch of salt
- 2 8oz packages cream cheese - softened, see Note 2
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream - see Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups fresh or frozen raspberries - for sauce
- 3 to 5 tablespoons sugar - adjust to taste
- 1 teaspoon lemon juice
- 6 oz fresh raspberries - for garnish
- Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.1 cup graham cracker crumbs, 2 ½ tablespoons butter, 1 ½ tablespoons sugar, pinch of salt
- Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
- To make the sauce, add the fresh or frozen raspberries, sugar, and lemon juice to a pot and heat over medium-high heat. Use the back of a spoon or masher to break down the raspberries. Once it starts to boil, turn off the heat. Taste and adjust with more sugar or lemon juice as needed.2 cups fresh or frozen raspberries, 3 to 5 tablespoons sugar, 1 teaspoon lemon juice
- Strain the raspberry sauce to remove the seeds. If needed, thin with 1 teaspoon of water at a time, keeping in mind the sauce thickens as it cools. Cover and let it cool.
Add raspberry topping and serve
- Add the cooled raspberry sauce to the cheesecake and then top with the fresh raspberries for garnish. Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Serve with extra raspberry sauce on the side and enjoy!6 oz fresh raspberries
✎ Recipe Notes
- Graham cracker crust - Reduce the amount by half if you only want a bottom crust with no sides.
- Cream cheese - Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time at half power until soft (my preferred method).
- Sour cream - Replace half the sour cream with heavy cream for a softer, silkier texture. This will give you a creamy, melt-in-your-mouth cheesecake that's velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
- Once it's finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make-ahead for the holidays - Raspberry cheesecake can be made up to 2 days in advance and stored in the fridge.
*Nutritional information is an estimate, calculated using online tools.
I recommend freezing the cheesecake on its own without the fresh raspberries as they get watery when thawed. The plain cheesecake freezes exceptionally well and can be frozen for up to 1 month. Thaw in the fridge overnight and serve with fresh raspberries and sauce.