Indulge in a Baked Raspberry Cheesecake with this foolproof recipe. Creamy cheesecake meets tangy raspberries in this irresistible dessert.
Easy Raspberry Cheesecake Recipe
This decadent baked raspberry cheesecake recipe is the perfect dessert for any occasion.
With a creamy and luscious texture, it’s a homemade treat that is both delicious and beautiful.
The recipe combines the richness of cream cheese with the tanginess of fresh raspberries, creating a harmonious flavor profile that will leave you wanting more.
The crust is made from graham crumbs, melted butter, and sugar, providing a rich and crumbly base for the cheesecake.
The raspberry filling is made by combining raspberries, and sugar, in a saucepan and boiling until thickened.
The cheesecake filling is a combination of cream cheese, yogurt, powdered sugar, eggs, and vanilla extract, creating a smooth and velvety texture.
The batter is then layered with the raspberry sauce, creating a beautiful marbled effect.
The cheesecake is baked until set and then chilled for several hours to ensure it is firm and fully set.
Serve with additional raspberry sauce for a delightful and indulgent dessert experience.
Why You Will Love This Recipe
- Delicious Flavor Combination: The combination of creamy cheesecake and tangy-sweet raspberry topping is a classic and beloved flavor pairing. It offers a balance of richness and tartness that many find irresistible.
- Crowd-Pleaser: Raspberry cheesecake has broad appeal, making it a dessert that can satisfy a variety of tastes. Whether serving it at a family gathering, potluck, or dinner party, it’s likely to be a hit with guests of all ages.
- Seasonal Delight: Raspberries are often associated with summertime, and incorporating them into a cheesecake adds a fresh, seasonal twist to a classic dessert. However, frozen raspberries can be used year-round, ensuring that this treat can be enjoyed anytime.
More Dessert Recipes For You
Easy Baked Cheesecake Recipe
For the base:
- Graham crackers or your favorite cookie crust
For the raspberry cheesecake filling:
- Cream cheese
- Greek yogurt
- Powdered sugar
- Corn starch
- Vanilla paste
- Fresh raspberries
For exact measurements, please see the printable recipe card below.
How to Make Raspberry Cheesecake
Make the Crust
Grind the crackers, add the melted butter, and mix well until the mixture resembles wet sand.
Line a 6-inch diameter mold with foil in several layers.
Transfer the cracker mixture into a mold, and form the bottom and sides.
Place in the oven for 10 minutes at 350 degrees F.
Mix raspberries with sugar, put on medium heat, and cook, stirring occasionally, until the raspberries become soft and let the juice flow.
Leave some fresh raspberries for decoration.
Pass through a sieve. Return the juice to the saucepan and cook over medium heat until it has evaporated. It should be syrupy, but not jammy. Leave some for adding to the filling, and some for decoration.
Mix cream cheese with a whisk. Add room temperature yogurt, vanilla paste, powdered sugar, and corn starch, and mix until smooth.
Next, add room-temperature eggs, one at a time, mixing well after each addition until the mixture is combined and smooth.
Add some of the raspberry sauce.
Pour filling over the cooled base.
Bake for 1 hour at 350 degrees F. Cool, refrigerate overnight.
Add fresh raspberries to the rest of the sauce, and mix gently.
Before serving, decorate the top of the cheesecake with raspberry sauce.
Add a few mint leaves if you like for decoration.
Tips for the Perfect Baked Raspberry Cheesecake
To ensure the perfect baked raspberry cheesecake, follow these tips and tricks:
- First, make sure all the ingredients, including the cream cheese, and eggs, are at room temperature before starting. This will ensure a smooth and creamy texture.
- When making the crust, be sure to press it firmly into the pan to create a solid base.
- Cook the raspberry sauce until it is thick and syrupy, but not too thick that it becomes jam-like.
- When making the cheesecake filling, be careful not to overmix the batter, as this can introduce too much air and cause the cheesecake to crack.
- Gently swirl the raspberry sauce into the batter for a beautiful marbled effect.
- Bake the cheesecake at a low temperature to prevent over-baking and cracking.
- Let the cheesecake cool to room temperature before chilling in the fridge for several hours or overnight.
- Finally, serve the cheesecake with additional raspberry sauce for a burst of flavor.
Follow these tips for the best homemade raspberry cheesecake.
Baked Raspberry Cheesecake Recipe Printable Recipe Card and Nutritional Values
For the base:
- 2 cups of crackers
- 1/2 cup butter
For the raspberry cheesecake filling:
- 2 cups cream cheese
- ½ cup Greek yogurt
- 1 cup powdered sugar
- 2 tbsp. of corn starch
- ½ tsp vanilla paste
- 2 eggs
For raspberry sauce:
- 2 cups fresh raspberries
- 1 cup sugar
- Grind the crackers, add the melted butter, and mix well until the mixture resembles wet sand.
- Line a 6-inch diameter mold with foil in several layers.
- Transfer the cracker mixture into a mold, and form the bottom and sides.
- Place in the oven for 10 minutes at 350 degrees F.
- Cool down.
- Mix raspberries with sugar, put on medium heat, and cook, stirring occasionally, until the raspberries become soft and let the juice flow.
- Leave some fresh raspberries for decoration.
- Pass through a sieve. Return the juice to the saucepan and cook over medium heat until it has evaporated. It should be syrupy, but not jammy. Leave some for adding to the filling, and some for decoration.
- Mix cream cheese with a whisk. Add room temperature yogurt, vanilla paste, powdered sugar, and corn starch, and mix until smooth.
- Add room temperature eggs, one at a time, mixing well after each addition until the mixture is combined and smooth.
- Add some of the raspberry sauce.
- Mix well.
- Pour filling over the cooled base.
- Bake for 1 hour at 350 degrees F. Cool, refrigerate overnight.
- Add fresh raspberries to the rest of the sauce, and mix gently.
- Before serving, decorate the top of the cheesecake with raspberry sauce.
- Add a few mint leaves if you like for decoration.
Amount Per Serving Calories 572Total Fat 36gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 13gCholesterol 136mgSodium 392mgCarbohydrates 56gFiber 2gSugar 44gProtein 8g
Baked Raspberry Cheesecake Recipe Conclusion
In conclusion, the Baked Raspberry Cheesecake recipe is a delight for dessert lovers.
Its creamy and smooth texture combined with the tangy raspberry flavor creates a heavenly experience for the taste buds.
With its beautiful marbled appearance, it transforms any occasion into a special one.
What makes this raspberry cheesecake recipe even more enticing is its ease of preparation.
Whether you’re baking for a special event or simply craving a delectable treat, this homemade raspberry cheesecake will surely become a staple in your dessert repertoire.
Indulge in this perfectly balanced and irresistibly creamy raspberry dessert that is sure to leave a lasting impression.
Follow us on Pinterest and PIN IT FOR LATER!