The Best Super Easy Raspberry Cheesecake Recipe
Raspberry cheesecake is an all-time favorite dessert, blending the rich creaminess of cheesecake with the tart sweetness of fresh raspberries. It’s perfect for any occasion and never fails to impress. It’s super easy to make, with no water bath or stand mixer needed!
Cheesecake is one of those indulgent desserts that we don’t eat very often, but we devour it when we do eat it.
If you love cheesecake, be sure to check out my creamy Instant Pot Fresh Berry Cheesecake!
History and Origin of Cheesecake
The history of cheesecake is rich and fascinating. It dates back over two thousand years to ancient Greece. The earliest cheesecakes were simple, made with cheese, honey, and crusts of wheat.
Cheesecake is believed to have been served to athletes during the first Olympic Games in 776 BCE. The Greeks thought it provided energy.
When the Romans conquered Greece, they picked up the cheesecake recipe. They added eggs and called it “libum.” Romans spread cheesecake across Europe.
By the medieval period, cheesecake recipes had spread across Europe. Each region added its own twists. For example, Italy added ricotta, while the Germans used quark.
In the United States, cheesecake evolved into a different form. Cream cheese, invented in the 1870s, became the main ingredient.
Today, you can find countless cheesecake recipes worldwide. One delicious variation is the raspberry cheesecake. Creamy, rich, and tangy from fresh raspberries, it’s a perfect blend of creamy texture and fruity sweetness.
Raspberry Cheesecake Ingredients Needed
Gather together these simple ingredients to make the best easy baked raspberry cheesecake you’ve ever had!
Crust:
- 2 cups of Graham crackers
- 1/2 cup butter
Raspberry cheesecake filling:
- 2 cups cream cheese – full fat cream cheese is best
- ½ cup Greek yogurt
- 1 cup powdered sugar
- 2 Tbsp corn starch
- ½ tsp Vanilla paste
- 2 eggs
Raspberry sauce:
- 2 cups fresh raspberries
- 1 cup sugar
How To Make Raspberry Cheesecake
Cheesecake gets a bad rap for being difficult to make, but it’s really not hard! Just follow these steps.
Step 1 – Make The Crust
Crumble the crackers (a food processor works great!) until they’re fine crumbs, add the melted butter, and mix well until the mixture resembles wet sand.
Line your springform pan with several layers of foil. Transfer the cracker mixture into the dish, and make sure to form the bottom and sides of the pan.
Bake in the oven for 10 minutes at 350F then cool down.
Step 2 – Make The Sauce
Mix raspberries with sugar in a medium saucepan.
Cook on medium heat, stirring occasionally, until the raspberries become soft and let the juice flow.
Leave some fresh raspberries for decoration (about 1/2 cup).
Pass through a fine mesh strainer to collect the seeds and skins. Return the raspberry puree back to the saucepan and cook over medium heat until it has evaporated. It should be very viscous and syrupy, but not jam-like.
Leave some fresh raspberry sauce for adding to the filling, some for decoration.
Step 3 – Make Cream Cheese Mixture
Mix cream cheese in a large bowl with a whisk. Add room temperature yogurt, vanilla paste, powdered sugar and corn starch, mix the cheesecake batter only until smooth.
Add room temperature eggs, one at a time, mixing well after each addition until the mixture is combined and smooth.
Step 4 – Mix In Raspberry Sauce
Add some of the raspberry mixture.
Mix well.
Step 5 – Bake Cheesecake
Pour filling over cooled crust.
Bake for 1 hour at 300F. Cool (see tips below) and refrigerate once cooled.
Add fresh raspberries to the rest of the sauce, mix gently.
Before serving your delicious dessert, decorate the top of the cheesecake with raspberry sauce. Add a few mint leaves if you like.
Easy Raspberry Cheesecake Expert Tips
Making cheesecake can scare some people off, but these tips will help you make flawless raspberry cheesecake every time.
Prevent Cracks
Cracks are something that every baker dreads when making bake cheesecake recipes. After a TON of research and experimenting, follow these steps to prevent cracks.
- Use room temperature ingredients – if nothing else, warm the cream cheese, yogurt and eggs to room temp.
- Avoid over-mixing the cheesecake filling – Mix, don’t beat. Basically, you want to avoid mixing air into the filling and over-mixing tends to add air. Don’t intensively whisk the filling or use a hand mixer, as it tends to introduce too much air into the mixture. If you use a stand mixer, use the paddle attachment and set the mixer to the lowest speed setting.
- Bake your cheesecake at a low temp. This prevents the filling from over-baking (the most common cause of cracking).
- Turn off the oven while the cheesecake is still a little soft in the middle. The remaining heat of the oven will fully set the cheesecake without over-baking it.
- Let cheesecake cool in the turned-off oven. Keep the door ajar and allow your cheesecake to cool to warm or even room temperature while sitting in the oven. This slow cooling process also helps prevent cracking during cooling.
Make The Raspberry Flavor Stronger
If you want a stronger fruity flavor, add more raspberry reduction to the creamy cheesecake mixture before baking.
Storage and Serving Tips For Raspberry Cheesecake
It’s important to store your raspberry cheesecake properly to maintain its freshness and flavor. Serving it with the right accompaniments can elevate the dessert experience.
How long does raspberry cheesecake last?
To keep your raspberry cheesecake fresh, store it in an airtight container. This prevents it from absorbing odors and keeps the texture just right.
For short-term storage, refrigerate the cheesecake. Loosely cover it with plastic wrap or place it in an airtight container for up to 5 days. Although this method keeps it moist and delicious that long, let’s be honest – it won’t last that long once you get a taste of it!
If you have leftovers and want to store them longer, freezing is a good option. Slice the cheesecake into individual portions, wrap each piece in plastic wrap, and place them in airtight containers or freezer bags. These can be stored in the freezer for up to a month. When ready to enjoy, thaw in the refrigerator before serving.
Serving the Perfect Slice
Serving a raspberry cheesecake at the right temperature enhances its flavor and texture. I recommend pulling it out of the refrigerator about 15-30 minutes before serving.
Use a sharp knife to cut the cheesecake, wiping the blade clean between slices. This helps achieve neat, presentable slices. For an extra touch, dust the top with powdered sugar, add a dollop of homemade whipped cream, white chocolate shavings, or drizzle each slice with dark chocolate.
Raspberry Cheesecake Dietary Alternatives
Here are some ideas to make this dish work for those with special dietary needs:
Dairy-Free
For those with dairy sensitivities or lactose intolerance, dairy-free cream cheese can be used to create a delicious cheesecake without sacrificing the creamy texture.
Low-Carb
If you’re on a low-carb diet, you can still enjoy a raspberry cheesecake! Use a sugar substitute like stevia or erythritol in place of the sugar.
Gluten-Free
If you’re gluten-free, use gluten-free graham crackers instead of the regular graham crackers.
Fresh vs. Frozen Fruit
When it comes to making raspberry cheesecake, the question often arises: Should I use fresh or frozen raspberries?
Fresh raspberries are prized for their vibrant color and firm texture. They add a beautiful, natural appearance to the cheesecake. I’ve noticed that fresh raspberries also have a slightly more intense flavor. If you’re looking for the best possible presentation, fresh berries are hard to beat.
Frozen raspberries, on the other hand, are convenient and available year-round. There’s no need to worry about the season or potential spoilage. However, a big drawback is the extra moisture. When thawed, frozen raspberries release liquid, which can make the cheesecake mushy if not handled properly.
One trick I’ve learned is to thaw the frozen raspberries and drain them well before adding them to the cheesecake. This can help reduce the extra moisture. If you’re baking the cheesecake, remember that the baking time might need to be extended to compensate for the cold ingredients.
Here’s a quick comparison:
| Feature | Fresh Raspberries | Frozen Raspberries |
|---|---|---|
| Availability | Seasonal | Year-Round |
| Texture | Firm | Can become mushy |
| Color | More vibrant | Slightly less vibrant |
| Moisture | Lower | Higher when thawed |
In the end, the choice between fresh and frozen raspberries depends on your specific needs and what you have on hand.
Raspberry Cheesecake FAQs
Creating a raspberry cheesecake from scratch can seem tricky, but with the right tips, anyone can do it!
Using room-temperature ingredients is crucial. Beat cream cheese until it’s soft and smooth before adding sugar. Mix on low speed to avoid incorporating too much air, which can cause cracks.
Melt white chocolate and let it cool slightly. Blend it into the cream cheese mixture before adding whipped cream or eggs. This allows the flavors to meld perfectly without curdling or separation.
New York cheesecake is known for its dense, rich texture. It uses more cream cheese and often includes heavy cream or sour cream. This type of cheesecake is usually baked in a water bath to prevent cracking.
This recipe is a little lighter (thanks to the addition of Greek yogurt) so it wouldn’t be considered New York cheesecake.
Take this recipe and add a little melted white chocolate. Simply melt a few white chocolate chips and let them cool. Then add the melted white chocolate to make a creamy white chocolate filling.
More Delicious Desserts
- No-Bake 4th Of July Cheesecake Bites
- Cheesecake Strawberry Poke Cake
- Instant Pot Mini Turtle Cheesecake Bites
- No-Bake Berry Cheesecake Parfait
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