Baked Raspberry Cheesecake
Introduction
Baked Raspberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the vibrant flavor of raspberries. This dessert is perfect for special occasions or just to enjoy at home with family. With a buttery crust and smooth filling, it’s a treat that’s sure to impress.
Why Make This Recipe
If you love cheesecake and raspberries, this recipe is for you! Baked Raspberry Cheesecake is easy to make and offers a refreshing taste that’s not too sweet. It’s a great way to showcase the flavors of fresh or frozen raspberries. Plus, your friends and family will be amazed when you serve this beautiful dessert!
How to Make Baked Raspberry Cheesecake
Making Baked Raspberry Cheesecake is straightforward. Follow these steps to create a delicious dessert that will wow everyone.
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 (for raspberry sauce)
- 1/3 cup granulated sugar (for raspberry sauce)
- 2 cups fresh raspberries (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with aluminum foil.
- For the crust, mix graham cracker crumbs and melted butter until you get a wet sand texture. Press this mixture into the bottom of the pan and bake for 10 minutes, then cool.
- For the raspberry reduction, cook 3 1/2 cups of raspberries until they are softened. Strain to remove seeds, then reduce the sauce over medium heat until it thickens. Let it cool.
- For the cheesecake filling, beat the cream cheese and sour cream until smooth. Mix in the sugar and cornstarch. Add the vanilla and eggs one at a time, mixing well. Finally, fold in the cooled raspberry reduction.
- Pour the filling into the cooled crust and bake at 285°F (140°C) for 60-65 minutes. After baking, cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
- For the raspberry sauce, cook 2 cups of raspberries and sugar until softened, strain, and reduce until thick.
- Once the cheesecake is chilled, remove it from the pan, and serve with the raspberry sauce and fresh raspberries on top.
How to Serve Baked Raspberry Cheesecake
Serve your Baked Raspberry Cheesecake chilled, topped with the raspberry sauce you made and fresh raspberries. You can also add a dollop of whipped cream for an extra treat. This dessert is perfect for birthdays, holidays, or simply to enjoy on a sunny afternoon.
How to Store Baked Raspberry Cheesecake
Store any leftover cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to keep it fresh. It’s best enjoyed within a few days, but it can last up to a week in the fridge.
Tips to Make Baked Raspberry Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the cooling step in the oven; this helps prevent cracks from forming on the surface.
- If using frozen raspberries, no need to thaw them before cooking. Just add them directly to your pot!
Variation
You can make this cheesecake with different fruits like strawberries, blueberries, or peaches instead of raspberries. Each fruit will give a unique and delicious flavor to the cheesecake.
FAQs
1. Can I use other types of cheese?
Yes, you can try using mascarpone cheese for a different flavor and texture.
2. Is it okay to freeze Baked Raspberry Cheesecake?
Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and foil, and it should stay good for up to 2-3 months.
3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will firm up as it cools.
Enjoy making and sharing this delicious Baked Raspberry Cheesecake!