Baked Raspberry Cheesecake

Baked Raspberry Cheesecake is a delightful dessert that combines creamy cheesecake with the tartness of raspberries. It’s a perfect treat for special occasions or a sweet finale to any meal. With its smooth texture and berry goodness, this cheesecake is sure to impress both family and friends.

Why Make This Recipe

Making Baked Raspberry Cheesecake is worth your time for several reasons. First, it is a delicious way to enjoy the natural sweetness and tang of raspberries. Second, the homemade aspect brings a sense of accomplishment that store-bought desserts can’t match. Finally, this recipe is simple enough for beginner bakers, making it accessible and enjoyable for all.

How to Make Baked Raspberry Cheesecake

Ingredients:

2 1/4 cups graham cracker crumbs or finely crushed digestive biscuits
1 stick (1/2 cup) unsalted butter, melted
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
2 cups raspberries (fresh or frozen) for sauce
1/3 cup granulated sugar for sauce
2 cups fresh raspberries (for topping)

Directions:

Prep and Preheat: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Line the bottom and sides of an 8-inch springform pan with aluminum foil.
Crust Preparation: In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture looks like wet sand. Press this into the prepared springform pan, creating a base with a 1 1/2-inch rim around the edge. Bake for 10 minutes and let it cool at room temperature.
Raspberry Reduction: In a medium saucepan, cook 3 1/2 cups of raspberries over medium-high heat until they soften and release their juices (5-10 minutes). Strain the mixture through a sieve to remove the seeds. Return the liquid to the pan and reduce it over medium heat, stirring often, until you have about 1/2 cup of thickened sauce. Allow to cool.
Cheesecake Filling: In a large bowl, beat the softened cream cheese and sour cream on low speed until smooth. In another bowl, mix the sugar and cornstarch, then add this mixture to the cream cheese, beating until smooth. Add the vanilla and eggs one at a time, mixing well after each addition. Fold in the cooled raspberry reduction until the filling is a lovely pink color.
Baking the Cheesecake: Lower the oven temperature to 285°F (140°C). Pour the raspberry cheesecake filling into the crust and smooth the top. Bake for 60-65 minutes, or until the edges are set but the center is still slightly wobbly. Once done, let it cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
Raspberry Sauce: Cook 2 cups of raspberries and sugar in a saucepan over medium heat until softened (5-10 minutes). Strain to remove seeds and reduce the sauce until it thickens (about 10 minutes). Mix the sauce with the remaining fresh raspberries.
Assemble: After the cheesecake is completely chilled, remove it from the springform pan. Just before serving, spoon the raspberry sauce on top and garnish with fresh raspberries. Slice and enjoy!

How to Serve Baked Raspberry Cheesecake

Serve the Baked Raspberry Cheesecake chilled, topped with the raspberry sauce and fresh raspberries. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How to Store Baked Raspberry Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or foil to keep it fresh. It’s best enjoyed within a few days, but it can last up to one week.

Tips to Make Baked Raspberry Cheesecake

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother filling.
Don’t Overbake: Keep an eye on the cheesecake as it bakes. It should be slightly wobbly in the center when you take it out.
Strain the Raspberries: Straining the raspberries helps create a smooth sauce and removes seeds, enhancing the texture.

Variation

You can try using other berries instead of raspberries, such as blueberries or strawberries, for different flavors. Just adjust the amount to keep the balance of sweetness.

FAQs

1. Can I use frozen raspberries?
Yes, you can use frozen raspberries in this recipe. Just make sure to thaw and drain any excess liquid before using them.

2. How do I know when the cheesecake is done?
The cheesecake should be set around the edges and slightly jiggly in the center. It will continue to firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! Baked Raspberry Cheesecake is great to make in advance. It can be made a day or two before serving and stored in the refrigerator.