Baked Raspberry Cheesecake
Baking can be one of life’s most rewarding experiences, especially when the finished product is an exquisite dessert that wows both family and friends. Today, I’m thrilled to share with you my beloved Baked Raspberry Cheesecake recipe. This delightful cheesecake features a luscious, creamy filling enriched with the sweet-tart burst of raspberries, both folded into the mix and crowned with a rich sauce. It’s a dessert that not only looks stunning but tastes divine, making it perfect for any special occasion! If you’re interested in receiving this fantastic recipe by email, don’t hesitate to subscribe!
Why You’ll Love This Recipe
There’s something truly magical about this Baked Raspberry Cheesecake that makes it a favorite at gatherings of all kinds. The creamy, silky texture of the cheesecake harmonizing with the bright raspberry flavor will leave your taste buds dancing with joy! Not only does it taste incredible, but the steps to make it are approachable and family-friendly. With a balance of rich creaminess and fruity zest, it’s a treat that appeals to both adults and children alike.
Ingredients
For the Crust:
– 2 1/4 cups graham cracker crumbs or finely crushed digestive biscuits
– 1 stick (1/2 cup) unsalted butter, melted
For the Raspberry Cheesecake Filling:
– 3 1/2 cups raspberries (fresh or frozen)
– 24 oz full-fat cream cheese, at room temperature
– 1/2 cup sour cream or plain Greek yogurt, at room temperature
– 1 cup granulated sugar
– 3 tbsp cornstarch
– 1 tsp vanilla extract
– 3 large eggs, at room temperature
For the Raspberry Sauce:
– 2 cups raspberries (fresh or frozen)
– 1/3 cup granulated sugar
– 2 cups fresh raspberries (for topping)
Necessary Tools
– 8-inch springform pan
– Medium bowls
– Medium saucepan
– Mixing spoon
– Electric mixer mixing bowl
– Sieve or fine mesh strainer
Ingredient Swaps and Additions
Looking to make this recipe your own? You can easily swap sour cream for Greek yogurt, or use gluten-free graham cracker crumbs to cater to dietary preferences. Feeling adventurous? Try adding a swirl of chocolate ganache or a layer of lemon zest to the filling for an extra dimension of flavor.
Step-by-Step Instructions
1. Prep and Preheat: Start by adjusting your oven rack to the middle position and preheating to 350°F (175°C). Line the bottom and sides of your springform pan with aluminum foil to prevent leaks.
2. Crust Preparation: In a medium bowl, combine the graham cracker crumbs and melted butter until they form a mix akin to wet sand. Press this mixture firmly into the prepared springform pan to create a solid base, with a 1 1/2-inch rim around the edges. Bake for 10 minutes, then allow it to cool.
3. Raspberry Reduction: In a medium saucepan, heat 3 1/2 cups of raspberries over medium-high heat for 5-10 minutes until soft. Strain through a sieve to eliminate the seeds, then return the liquid to the pan and reduce it over medium heat until thickened (around 10 minutes). Let cool.
4. Cheesecake Filling: Beat the cream cheese and sour cream together in a large bowl until smooth. In another bowl, combine sugar and cornstarch, then mix it into the cream cheese mixture until smooth. Add vanilla and eggs one at a time, mixing well, and then fold in your cooled raspberry reduction until well blended.
5. Baking the Cheesecake: Lower the oven temperature to 285°F (140°C). Pour the filling into the crust, smoothing the top. Bake for 60-65 minutes, until the edges are set and the center is slightly wobbly. Let cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
6. Raspberry Sauce: In a saucepan, cook 2 cups of raspberries with 1/3 cup sugar over medium heat until softened (about 5-10 minutes). Strain and reduce until thickened (10 minutes), then combine with fresh raspberries.
7. Assemble: Once completely chilled, remove your cheesecake from the springform pan. Before serving, spoon the raspberry sauce over the top and garnish with fresh raspberries. Slice it up, and get ready to enjoy every bite!
Serving Suggestions
This Baked Raspberry Cheesecake pairs beautifully with a dollop of whipped cream or a side of vanilla ice cream. It also makes for a stunning centerpiece, so consider serving it at your next dinner party or family gathering.
Pro Tips for Success
– Make sure your cream cheese is at room temperature to prevent lumps in your cheesecake.
– Don’t overmix the filling; this helps maintain creaminess.
– For zero cracks, bake in a water bath! Simply wrap the springform pan in foil to keep it waterproof.
Storing and Reheating
If you have leftovers (though I doubt you will!), store the cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It will stay fresh for 3-5 days. Reheat individual slices gently in the microwave if desired, but often it is delicious served chilled!
FAQ Section
– Can I use a different berry? Absolutely! This recipe is delightful with blueberries, strawberries, or blackberries.
– How do I know when the cheesecake is done? The edges should be set, while the center remains slightly wobbly—this means it’ll firm up as it cools.
Conclusion
There you have it, a Baked Raspberry Cheesecake that showcases the beautiful balance of textures and flavors! It’s elegant yet simple, guaranteed to impress your guests while leaving you feeling accomplished. I can’t wait to see your creations, so feel free to leave a review, share your photos, or tag me on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving (1 slice):
– Calories: 350
– Total Fat: 24g
– Saturated Fat: 14g
– Cholesterol: 100mg
– Carbohydrates: 30g
– Fiber: 2g
– Sugar: 18g
– Protein: 6g
Baked Raspberry Cheesecake
Ingredients
Method
- Start by adjusting your oven rack to the middle position and preheating to 350°F (175°C). Line the bottom and sides of your springform pan with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs and melted butter until they form a mix akin to wet sand. Press this mixture firmly into the prepared springform pan to create a solid base, with a 1 1/2-inch rim around the edges. Bake for 10 minutes, then allow it to cool.
- In a medium saucepan, heat 3 1/2 cups of raspberries over medium-high heat for 5-10 minutes until soft. Strain through a sieve to eliminate the seeds, then return the liquid to the pan and reduce it over medium heat until thickened (around 10 minutes). Let cool.
- Beat the cream cheese and sour cream together in a large bowl until smooth. In another bowl, combine sugar and cornstarch, then mix it into the cream cheese mixture until smooth. Add vanilla and eggs one at a time, mixing well, and then fold in your cooled raspberry reduction until well blended.
- Lower the oven temperature to 285°F (140°C). Pour the filling into the crust, smoothing the top. Bake for 60-65 minutes, until the edges are set and the center is slightly wobbly. Let cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
- In a saucepan, cook 2 cups of raspberries with 1/3 cup sugar over medium heat until softened (about 5-10 minutes). Strain and reduce until thickened (10 minutes), then combine with fresh raspberries.
- Once completely chilled, remove your cheesecake from the springform pan. Before serving, spoon the raspberry sauce over the top and garnish with fresh raspberries. Slice it up, and get ready to enjoy every bite!
