Raspberry cheesecake

This raspberry cheesecake recipe takes a slightly different approach compared to the majority of the other berry cheesecakes I’ve made. For instance, with the strawberry version, I kept things simple, a classic cheesecake base with fresh strawberries arranged on top. It worked wonderfully in that case. But for raspberries, I wanted something with a bit more punch.

Unlike the blueberry cheesecake, where whole berries held up well, raspberries didn’t quite deliver the same effect when left whole. So instead, we’re making a vibrant raspberry sauce. It’s bold, tangy, and perfectly offsets the creamy richness of the cheesecake.

The final result? Absolutely stunning and dangerously delicious. It’s one of those desserts that’s nearly impossible to resist after the first bite, something I don’t often say about such an indulgent treat!

Why you’ll love this recipe

• No water bath required! Unlike some traditional cheesecake recipes, this one skips the water bath altogether, making things much simpler. Just follow a few key tips (listed below) to prevent any cracks from forming. (Though, for recipes like chocolate pot de crème or crème brûlée, a water bath is still essential!).
• Packed with raspberry goodness! This dessert is loaded with raspberry flavor at every level, there’s a swirl in the center, another on top, and a final drizzle of raspberry sauce before serving. For an extra burst of freshness, I sometimes stir in a few whole raspberries with the sauce at the end.
• No need to pre-bake the crust. That’s one less step to worry about. And if you’re a fan of the raspberry-chocolate combo, an Oreo cookie crust is a delicious option!
• Perfect any time of year. You can use frozen raspberries in place of fresh ones without sacrificing flavor, which means this cheesecake is a great choice no matter the season.

Ingredients

Raspberry Sauce

• 12 oz (340 g) raspberries – fresh or frozen (about 2½ cups)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) water
• 1 tablespoon freshly squeezed lemon juice

Crust

• 1½ cups (170 g) crushed graham crackers
• 2 tablespoons (25 g) white sugar
• 1 tablespoon packed light brown sugar
• 7 tablespoons (100 g) melted unsalted butter

Cheesecake Filling

• 24 oz (680 g) brick-style full-fat cream cheese, softened
• 1 cup (200 g) sugar
• ½ cup (120 g) sour cream
• 1 teaspoon pure vanilla extract
• 3 large eggs, preferably at room temperature

How to make raspberry cheesecake

Raspberry Sauce for cheesecake

Start with the sauce so it has time to cool before you assemble the cheesecake. You can also make it up to 3 days ahead of time and refrigerate it.

1. In a small saucepan, combine raspberries, sugar, water, and lemon juice. Set over medium-low heat, stirring often. Cook for a few minutes until the berries start to release their juices.
2. Increase heat to medium, bringing the mixture to a gentle simmer. Continue stirring as the sauce thickens slightly and deepens in color.
3. Once done, strain the sauce through a fine mesh sieve into a heatproof bowl. Measure out about 2 tablespoons of the seeds from the strainer and stir them back into the sauce; get rid of the rest.
4. Let the sauce cool to room temperature while preparing the crust and filling.

Make the Crust

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar.
3. Stir in the melted butter until the mixture resembles wet sand
4. Press the crumb mixture into the bottom and gently up the sides of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to pack it in evenly. Set aside.

Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and lump-free.
2. Add the sour cream and vanilla extract. Mix on low speed until just combined.
3. Lightly beat the eggs one at a time in a small bowl before adding each to the batter. Stir each egg in on low speed until just incorporated. Scrape down the sides and bottom of the bowl to ensure everything is well blended.

Assemble the Cheesecake

1. Pour half of the cheesecake mixture over the crust and spread evenly.
2. Drizzle about ⅓ cup (80 ml) of the raspberry sauce over the batter.
3. Spoon the remaining cheesecake batter over the sauce and slightly smooth the top with a spatula.
4. Add another ⅓ cup of raspberry sauce to the top and swirl it gently with a knife or toothpick for a marbled effect. Reserve the remaining sauce for serving.

Bake and Chill

1. Bake the cheesecake on the center rack of your preheated oven for 45–55 minutes. The outer edges should be set, while the center should still jiggle slightly.
2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to help minimize cracking.
3. After 1 hour, transfer the cheesecake to a cooling rack and let it until it cools completely at room temperature.
4. Once cool, refrigerate it for at least 6-7 hours or preferably overnight.

Serve

Slice and serve your cheesecake with the leftover raspberry sauce on the side so everyone can add as much as they like.

Frequently Asked Questions

Can I substitute raspberry jam for the homemade sauce?

Yes, you can use store-bought raspberry jam in a pinch, but keep in mind it won’t have the same bright, fresh flavor or vivid swirls as the homemade version. To make it easier to spread, gently warm the jam in the microwave until it’s smooth (just be careful not to overheat it). For best results, use it only for the swirl, not as a topping on the side, like the fresh sauce in the original recipe.

Is this cheesecake freezer-friendly?

Absolutely! After it’s fully chilled in the fridge, you can wrap the cheesecake well in plastic wrap and store it in an airtight container. You can freeze individual slices or the whole cake. Keep the raspberry sauce separate. When you’re ready to enjoy it, thaw it overnight in the fridge, or eat it frozen for a firmer, ice cream-like treat.

Can I make this with a chocolate crust instead?

Definitely! A chocolate cookie crust pairs wonderfully with the raspberry flavor. I suggest using the base from my Oreo cheesecake, just make sure to remove the filling from the cookies before crushing them. This version is better suited for springform pans, as the cream from filled cookies can melt and leak during baking.