Raspberry Cheesecake
Introduction
Raspberry Cheesecake is a delightful dessert that combines creamy, rich cheesecake with the fresh and tangy flavor of raspberries. It’s a perfect sweet treat for any occasion, whether it’s a family gathering, birthday party, or just a cozy night in. This cheesecake not only looks beautiful but tastes incredible too!
Why Make This Recipe
If you’re looking for a dessert that impresses but is still simple to make, then Raspberry Cheesecake is the way to go. The bright color of raspberries gives it a stunning appearance, making it ideal for celebrations. Plus, the combination of creamy cheesecake and fruity sauce is sure to please everyone’s taste buds.
How to Make Raspberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup raspberries (fresh or if using frozen, thaw and drain well)
For the Raspberry Sauce:
- 2 cups raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Directions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is combined.
- Press the mixture into the bottom of a 9-inch springform pan. Use a flat measuring cup to make it even and compact.
- Bake the crust in the oven for 10 minutes, then take it out and let it cool. Reduce the oven temperature to 325°F (160°C).
Make the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth.
- Gradually add the sugar and vanilla, mixing until creamy with no lumps.
- Add the eggs, one at a time, mixing just enough to incorporate each one.
- Stir in the sour cream and heavy cream until everything is smooth.
- Gently fold in the raspberries without breaking them too much.
- Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
- Bake at 325°F for about 50-60 minutes. The center should be slightly wobbly, as it will firm up when chilled.
- After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Remove the cheesecake from the oven and chill in the fridge for at least 4 hours, preferably overnight.
Prepare the Raspberry Sauce:
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down and the sugar dissolves.
- Add the cornstarch-water mixture and bring to a boil. Simmer for about 2-3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove seeds, and let it cool to room temperature.
Serve:
- Once the cheesecake is fully chilled, release it from the springform pan.
- Pour the raspberry sauce over the top or serve it on the side for guests.
How to Serve Raspberry Cheesecake
Serve Raspberry Cheesecake chilled with a drizzle of raspberry sauce on top. You can add some fresh raspberries or a sprinkle of powdered sugar for a nice touch.
How to Store Raspberry Cheesecake
Keep any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cheesecake, wrapped tightly, for up to 2 months. Thaw it in the fridge before serving.
Tips to Make Raspberry Cheesecake
- For a creamy texture, consider using a water bath when baking the cheesecake.
- Allow the cheesecake to cool gradually in the oven to reduce the chance of cracking.
- Garnish with fresh raspberries and powdered sugar for an elegant finish.
Variation
You can try adding lemon zest to the filling for a zesty twist or swap raspberries for blueberries for a different fruit flavor.
FAQs
-
Can I use frozen raspberries?
Yes, just make sure to thaw and drain them well before using. -
What should I do if my cheesecake cracks?
It’s usually due to overheating, so allow it to cool slowly in the oven next time. -
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two ahead. Just keep it chilled in the refrigerator.
