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)
