If you’re craving a dessert that feels like a warm hug from the inside out, this Easy Baked Raspberry Cheesecake Recipe is exactly what you need. It’s the perfect blend of creamy, tangy cream cheese with the natural sweetness and bright burst of fresh raspberries, all nestled on a buttery graham cracker crust that adds just the right crunch. This cheesecake is incredibly approachable yet feels indulgently special, making it an absolute favorite for sharing with family and friends. Once you try it, you’ll understand why it’s become a go-to recipe for both novice bakers and seasoned pros alike.
Ingredients You’ll Need
These ingredients are straightforward but key to bringing this cheesecake to life: from the rich cream cheese that gives the dessert its silky texture to the fresh raspberries that add a juicy pop of flavor, every item plays an essential role in creating a perfectly balanced bite.
- Graham cracker crumbs (1 1/2 cups): Provides the crisp, buttery base that anchors the cheesecake.
- Granulated sugar (1/4 cup and 1 cup): Sweetens the crust and filling without overpowering the raspberry’s natural tartness.
- Unsalted butter (1/2 cup, melted): Adds richness and binds the crust crumbs together.
- Cream cheese (3 packages, 8 oz each, softened): The creamy heart of the cheesecake, creating that luscious texture we all love.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, aromatic touch.
- Large eggs (3): Acts as a natural binder to give structure while keeping the filling soft.
- Sour cream (1/2 cup): Introduces a subtle tang and extra creaminess for a smooth finish.
- Fresh raspberries (1 cup): Bursts of juicy sweetness scattered throughout the filling.
- Raspberry jam (2 tablespoons, seedless): Creates a glossy, flavorful swirl on top.
- Cornstarch (1 teaspoon): Thickens the raspberry jam mixture to create the perfect topping texture.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a medium bowl until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. The key here is to pack the crust tightly so it holds together beautifully after baking. Bake it for 10 minutes, then remove it from the oven and let it cool completely. This sets the base for your luscious cheesecake filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese until smooth and creamy using a handheld mixer or stand mixer. Add the 1 cup of sugar and vanilla extract, beating until fully combined. Next, add the eggs one at a time, making sure to mix well after each addition for an even texture. Gently stir in the sour cream, then carefully fold in half of the fresh raspberries, letting those juicy bursts distribute through the filling without crushing them.
Step 3: Assemble and Add the Raspberry Swirl
Pour the cream cheese mixture evenly over your cooled crust and smooth the surface with a spatula. Next, in a small saucepan over low heat, combine the raspberry jam and cornstarch. Stir this mixture constantly until it becomes smooth and thickens slightly — this ensures your topping sets well on the cheesecake. Drizzle the raspberry glaze over the filling and use a toothpick or a knife to swirl it artistically across the top.
Step 4: Bake and Chill
Bake the cheesecake for 50 to 60 minutes. The edges should be set but expect the center to have a slight jiggle — that’s exactly what you want for a silky texture. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling helps prevent cracks and keeps your cheesecake smooth. Finally, chill it in the refrigerator for at least 4 hours or overnight to make sure it’s firm and ready to serve.
Step 5: Add Fresh Raspberries Before Serving
Before bringing your cheesecake to the table, top it with the remaining fresh raspberries for an extra pop of color and flavor that will delight everyone’s eyes and taste buds.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries are the classic garnish that adds natural sweetness and beautiful color contrast. You can also sprinkle a little powdered sugar on top or add a few fresh mint leaves to brighten the presentation and add a refreshing note.
Side Dishes
Pair your cheesecake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add creaminess. If you want something fruity, a small bowl of mixed berries complements the raspberry swirls perfectly without competing with the flavors.
Creative Ways to Present
For a party, serve the cheesecake in individual jars or glasses with raspberry sauce layered between for a stunning dessert parfait. You can also drizzle a warm chocolate sauce over each slice for an indulgent twist that makes this easy baked raspberry cheesecake recipe truly show-stopping.
Make Ahead and Storage
Storing Leftovers
Right after serving, cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container. It stays fresh and creamy in the fridge for up to 4 days, making it easy to enjoy a slice or two later without losing any of that wonderful flavor.
Freezing
You can freeze this cheesecake for up to 2 months by wrapping it well in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before serving to maintain the perfect texture and taste.
Reheating
This cheesecake is best enjoyed cold, but if you prefer it slightly warm, leave it at room temperature for 20 minutes before serving. Avoid microwaving as it might cause the texture to change unpredictably.
FAQs
Can I use frozen raspberries instead of fresh in this recipe?
Absolutely! Frozen raspberries work fine. Just make sure to thaw and drain them well to avoid excess moisture that could affect the cheesecake’s texture.
How do I prevent cracks on the surface of my cheesecake?
Slow cooling is key: allow the cheesecake to cool in the oven with the door slightly open after baking, and don’t overbeat the batter. These steps help keep your cheesecake smooth and crack-free.
Is it necessary to use a springform pan?
While not strictly necessary, a 9-inch springform pan makes removing the cheesecake easier and prevents damage to its delicate sides. If you don’t have one, line a regular cake pan with parchment paper for easier removal.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free alternatives. The rest of the recipe remains the same, so you won’t miss out on any flavor or texture.
How long does the chilling process affect the cheesecake’s texture?
Chilling for at least 4 hours, preferably overnight, allows the cheesecake to fully set and develop its signature creamy texture making each slice smooth and satisfying.
Final Thoughts
There’s something truly magical about this Easy Baked Raspberry Cheesecake Recipe—the balance of flavors, the creamy texture, and the gorgeous presentation all come together effortlessly. Whether you’re making it for a casual weekend treat or a special occasion, I promise it’s a recipe you’ll want to keep coming back to again and again. So grab your mixer, gather your ingredients, and get ready to delight in this scrumptious cheesecake adventure!
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and delicious Easy Baked Raspberry Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious raspberry swirl topping. Perfect for any dessert occasion, this classic American cheesecake is simple to make and garnished with fresh raspberries for a fruity finish.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup fresh raspberries (for folding into filling)
Topping
- 1 cup fresh raspberries (for garnish)
- 2 tablespoons seedless raspberry jam
- 1 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and vanilla extract, beating until combined and smooth. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Next, mix in the sour cream until fully incorporated. Gently fold in half of the fresh raspberries to add bursts of fruity flavor throughout the filling.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top evenly using a spatula.
- Prepare the raspberry topping: In a small saucepan over low heat, combine the raspberry jam and cornstarch. Stir continuously until the mixture is smooth and slightly thickened, creating a glossy raspberry swirl.
- Add raspberry swirl: Drizzle the warmed raspberry mixture over the top of the cheesecake filling. Using a toothpick or knife, gently swirl the raspberry topping into the filling to create a marbled effect.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to prevent cracking.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open. Allow it to cool this way for 1 hour to gradually reduce temperature and prevent cracks.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and chill.
- Serve: Before serving, top the cheesecake with the remaining fresh raspberries for a fresh, decorative touch. Slice into 12 servings and enjoy.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- If fresh raspberries are not available, frozen raspberries can be used—just thaw and drain them well before folding into the filling.
