This easy baked raspberry cheesecake is the perfect combination of creamy and tangy flavors, with a beautifully swirled raspberry sauce that adds both color and taste. The graham cracker crust complements the richness of the cheesecake filling, and the fresh raspberries on top make it an irresistible treat. Whether you’re preparing it for a special occasion or a weeknight dessert, this cheesecake will surely impress everyone at the table.
Why You’ll Love This Recipe
I love making this raspberry cheesecake because it’s easy to prepare yet looks so impressive. The balance of sweetness from the cream cheese filling and the tartness from the fresh raspberries is absolutely perfect. Plus, the graham cracker crust gives it a satisfying crunch. It’s the kind of dessert that’s as visually stunning as it is delicious, making it ideal for a dinner party or holiday gathering. The best part? I can prep most of it ahead of time, so it’s stress-free when it’s time to serve!
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz (2 cups) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour (or cornstarch)
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the crust:
Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper or grease it with butter. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated and the mixture holds together. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then let it cool while you prepare the cheesecake filling.
Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and flour. Beat until fully combined. Pour the cream cheese mixture over the cooled crust and smooth it into an even layer.
Prepare the raspberry swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, mashing the raspberries as they break down into a sauce. You can strain the sauce if you prefer a smoother texture, then let it cool slightly.
Create the raspberry swirl:
Drop spoonfuls of the raspberry sauce onto the cheesecake filling. Using a knife or skewer, gently swirl the sauce into the cheesecake to create a marbled effect.
Bake the cheesecake:
Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Afterward, transfer it to the fridge and chill for at least 4 hours or overnight for the best results.
Serve:
Before serving, top the cheesecake with fresh raspberries and a drizzle of any remaining raspberry sauce, if desired.
Servings and Timing
Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling time)
Variations
Crust Options: Instead of graham cracker crumbs, you can use digestive biscuits or vanilla wafer cookies for a different flavor profile.
Fruit Swirl: Try using other fruits like blueberries, strawberries, or blackberries for a different swirl effect.
Chocolate Drizzle: For a richer touch, drizzle some melted chocolate over the top just before serving.
Low-Sugar Version: Swap the granulated sugar for a sugar substitute like stevia or erythritol to make it a lower-sugar dessert.
Storage/Reheating
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Reheating: While this cheesecake is best served chilled, you can let it sit at room temperature for about 20 minutes before serving for a slightly softer texture. If you want to reheat a slice, microwave it on low power for 10-15 seconds.
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FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually gets better after chilling for a few hours or overnight. I recommend making it a day ahead for the best results.
Can I use frozen raspberries for the swirl?
Yes, frozen raspberries can be used for the swirl. Just be sure to thaw them before cooking them with sugar and lemon juice.
What can I substitute for the sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or even mascarpone cheese for a richer flavor.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. After it’s fully cooled and chilled, wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2-3 months. To serve, let it thaw in the refrigerator overnight.
Why is my cheesecake still jiggly after baking?
It’s normal for the cheesecake to be slightly jiggly in the center when it’s done. As it cools and chills, the filling will firm up and become the perfect texture.
Conclusion
This easy baked raspberry cheesecake is everything I love in a dessert: creamy, tangy, and with a pop of color and flavor from the raspberry swirl. It’s a dessert that looks as impressive as it tastes, yet it’s simple enough to prepare without a lot of hassle. Whether you’re celebrating a special occasion or just indulging in a treat, this cheesecake is sure to be a hit.
📖 Recipe:
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Easy Baked Raspberry Cheesecake
- Total Time: 5 hours (including chilling time)
- Yield: 10 servings
- Diet: Vegetarian
Description
This easy baked raspberry cheesecake is a delicious blend of creamy, tangy cream cheese filling and a vibrant raspberry swirl. The graham cracker crust adds a perfect crunch, making each bite irresistibly delightful. Ideal for any occasion, this cheesecake is as stunning as it is simple to make. With fresh raspberries and a smooth, velvety texture, it’s a crowd-pleasing dessert that can be prepped ahead for stress-free entertaining. Perfect for dinner parties, holiday gatherings, or a sweet weeknight treat.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz (2 cups) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour (or cornstarch)
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
Instructions
- Prepare the crust:
Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper or grease with butter. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan. Bake for 8-10 minutes and let cool. - Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), sour cream, and flour. Beat until fully combined. Pour over the cooled crust and smooth into an even layer. - Prepare the raspberry swirl:
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, mashing raspberries into a sauce. Strain if desired. Let cool slightly. - Create the raspberry swirl:
Drop spoonfuls of raspberry sauce onto the cheesecake filling. Swirl gently using a knife or skewer to create a marbled effect. - Bake the cheesecake:
Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door, and cool for 1 hour. Chill in the fridge for at least 4 hours or overnight. - Serve:
Top with fresh raspberries and a drizzle of raspberry sauce if desired.
Notes
This cheesecake is best made a day in advance to allow it to set and develop flavor.
Frozen raspberries can be used for the swirl. Just thaw them before cooking.
Substitute sour cream with Greek yogurt or mascarpone for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal (varies with ingredients used)
