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Cream Cheese Raspberry Cheesecake Recipe

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★★★★★

4.8 from 97 reviews

This Cream Cheese Raspberry Cheesecake is a luscious dessert featuring a buttery graham cracker crust, a rich and creamy cream cheese filling infused with lemon zest and vanilla, and topped with fresh, juicy raspberries. Perfectly baked in a water bath for a smooth texture, this cheesecake is both elegant and irresistible.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups (230 grams) graham cracker crumbs (about 15 whole graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

For the Filling:

  • 32 ounces (907 grams) cream cheese, completely softened to room temperature
  • 1 1/4 cups (250 grams) granulated sugar
  • 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature

For the Topping:

  • 12 ounces (340 grams) fresh raspberries
  • 1 teaspoon lemon juice
  • Boiling water for the water bath

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes to set the crust, then remove from oven and let cool while preparing the filling.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the sugar and continue to beat until combined and fluffy. Mix in the sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract until fully incorporated. Add the eggs one at a time, beating on low speed after each addition just until combined, being careful not to overmix to prevent air bubbles.
  3. Assemble and bake: Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger roasting pan and carefully pour boiling water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake in the preheated oven at 325°F (160°C) for 55-65 minutes, or until the edges are set and the center slightly jiggles when shaken gently.
  4. Cool and chill: Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent sudden temperature changes. Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare the topping: Prior to serving, gently toss the fresh raspberries with lemon juice to brighten their flavor. Arrange the raspberries over the chilled cheesecake evenly.
  6. Serve: Carefully remove the sides of the springform pan, slice the cheesecake with a sharp knife wiped clean between cuts, and serve chilled for the best creaminess and flavor.

Notes

  • Allow cream cheese and eggs to come to room temperature for a smoother batter and even baking.
  • Do not overmix the batter once eggs are added to avoid cracks on the cheesecake surface.
  • The water bath is essential to prevent the cheesecake from cracking and ensures a creamy texture.
  • You can substitute sour cream with full-fat plain yogurt if preferred.
  • Let the cheesecake chill for at least 4 hours or overnight for best texture and flavor.

Keywords: cream cheese cheesecake, raspberry cheesecake, baked cheesecake, graham cracker crust, lemon zest cheesecake, berry cheesecake dessert

Find it online: https://busyrecipe.com/cream-cheese-raspberry-cheesecake-recipe/