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

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