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Raspberry Cheesecake

Raspberry Cheesecake

This Best Raspberry Cheesecake Recipe is creamy, smooth, and topped with a fresh raspberry sauce that adds the perfect sweet-tart flavor. The graham cracker crust is buttery, the cheesecake is soft and rich, and the raspberry topping brings everything together. This baked cheesecake is simple to make, great for parties, and always a crowd favorite.
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Prep Time 20 minutes
Cook Time 1 hour
Resting/Chill Time 4 hours
Total Time 5 hours
Servings: 12
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp melted butter
  • ¼ cup sugar
  • Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • Raspberry Topping
  • 2 cups fresh raspberries
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ¼ cup water

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Small saucepan
  • Spatula
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 325°F.
  2. Mix crust ingredients and press into a springform pan. Bake 8 minutes.
  3. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice.
  4. Add eggs one at a time. Mix gently.
  5. Pour filling over crust.
  6. Bake 55–65 minutes until center jiggles slightly.
  7. Cool slowly, then chill 4 hours or overnight.
  8. Make raspberry topping by simmering raspberries, sugar, water, and cornstarch until thick. Cool.
  9. Spread topping on cheesecake and serve.

Notes

Room temperature ingredients are essential.
Don’t overbake; the center should jiggle.
Chill overnight for best flavor.