Easy Baked Raspberry Cheesecake Recipe

Indulge in this baked berry cheesecake masterpiece that boasts a creamy, tangy filling infused with a burst of fresh raspberry puree. A crunchy graham cracker crust provides subtle texture, while a luscious homemade raspberry sauce elevates the flavor, creating an exquisite dessert experience that is both sophisticated and delightfully refreshing.

I recently made an Easy Baked Raspberry Cheesecake that turned out to be one of the most delicious desserts I’ve ever had. I started by mixing 1 1/2 cups of graham cracker crumbs with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter to create a firm, flavorful crust.

Then I whipped together 24 ounces of softened cream cheese with 3/4 cup sugar, 3 large eggs, 1 teaspoon vanilla extract and 1/2 cup sour cream until it was smooth and creamy. To give it an intense raspberry kick, I folded in 1/2 cup raspberry puree made from fresh raspberries.

The crowning glory was the sauce which combined 1 cup fresh raspberries with 1/3 cup granulated sugar and 2 tablespoons lemon juice. This cheesecake has a rich, tangy flavor that reminds me of my favorite berry desserts and it’s so simple to make without a water bath.

Why I Like this Recipe

I really love this recipe because it packs an intense raspberry flavor that totally blows my mind every time I take a bite. The combination of the smooth, creamy cheesecake with the tangy raspberry sauce is like a flavor explosion in my mouth.

I also appreciate how easy it is to make. Even if I’m not the best cook, I can whip up this dessert without fuss since it doesn’t need any complicated techniques like a water bath or fancy mixers.

Another thing I dig is how versatile it is — it’s the perfect dessert for a summer get-together or even just a treat for myself on a lazy day. The balance between the sweet crust, creamy filling, and zesty sauce is just spot on.

Lastly, I like that the recipe lets you get creative with the raspberries. Whether it’s blending them into a puree or using fresh ones to top it off, it makes every slice feel extra special.

Ingredients

• Graham cracker crumbs provide a sweet, crunchy base with some fiber and whole grains.
• Cream cheese is rich in fat and protein, giving the cheesecake its smooth, tangy texture.
• Raspberry puree lends a natural sweetness and tart flavor, making the filling vibrant and fresh.
• Fresh raspberries offer antioxidants, vitamins, and bright color for a tasty, healthy sauce.
• Sour cream adds a smooth tang that balances the rich, creamy flavor of the cheesecake.
• Melted butter helps bind the graham crumbs together, forming a firm, buttery crust.
• Fresh lemon juice adds crisp acidity, enhancing flavors without overpowering the dessert.
• Granulated sugar sweetens crust and filling, balancing the dessert’s overall flavor.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar for the crust
• 1/2 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar for the filling
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup raspberry puree (you can blend fresh raspberries)
• 1 cup fresh raspberries for the sauce
• 1/3 cup granulated sugar for the sauce
• 2 tbsp fresh lemon juice

How to Make this

1. First, preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar then stir in 1/2 cup melted unsalted butter until well combined. Press this mixture into the bottom of a greased 9-inch springform pan.

2. Next, in a large bowl, beat 24 ounces softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth, using a hand mixer or even just a good whisk.

3. Add the 3 large eggs one at a time, making sure each is well incorporated before adding the next. Sometimes it’s easier to just beat a bit longer after every egg.

4. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream and mix everything again until fully blended.

5. Carefully mix in 1/2 cup of raspberry puree (just blend some fresh raspberries) into your cream cheese mixture. This gives that amazing intense raspberry flavor.

6. Pour the filling over your prepared crust in the pan, smoothing it out with a spatula so it’s even.

7. Bake in the oven for about 45-50 minutes, or until the center is just a little jiggly. Be careful not to overbake it.

8. While the cheesecake is baking, make the raspberry sauce. In a small saucepan, combine 1 cup fresh raspberries, 1/3 cup granulated sugar, and 2 tablespoons fresh lemon juice.

9. Cook the sauce over medium heat until the raspberries break down and it begins to thicken slightly, about 5 minutes. Stir occasionally and then let it cool completely.

10. Once the cheesecake is out of the oven, let it cool at room temp and then chill in the fridge for at least 4 hours. Serve chilled, drizzled with the raspberry sauce and enjoy your delicious dessert!

Equipment Needed

1. Preheated oven set to 350°F
2. A 9-inch springform pan (greased)
3. At least two mixing bowls – one for the crust and one for the filling
4. Measuring cups and spoons for accurate ingredients
5. A hand mixer or a good whisk for beating the cream cheese and eggs
6. A spatula for smoothing out the filling and scraping the bowl
7. A small saucepan for cooking the raspberry sauce
8. A blender (or food processor) to blend fresh raspberries for the puree

FAQ

Easy Baked Raspberry Cheesecake Recipe Substitutions and Variations

• Swap graham cracker crumbs for digestive biscuit crumbs to add a different flavor twist.
• If you dont have unsalted butter, you can use salted butter but be careful with extra salt in the filling.
• You can replace cream cheese with Neufchatel cheese if you want a lighter version, though it might be a bit less rich.
• Try Greek yogurt instead of sour cream for a tangy and thicker texture in the filling.
• Instead of raspberry puree, give strawberry puree a go if you’re in the mood for a different berry flavor.

Pro Tips

1. Make sure all your dairy items, like the cream cheese and eggs, are at room temperature. This helps get a super smooth batter, because if they’re too cold, the mix can turn lumpy.
2. Be careful not to overmix the batter once you add the eggs. Too much mixing can whip too much air into it, and that might cause painful cracks once it’s baked.
3. Keep a close eye on the cheesecake while its in the oven. When the center is just a tiny bit jiggly it’s done, and overbaking can ruin that creamy texture.
4. If you let the raspberry sauce cool down completely before drizzling it on, it thickens a bit and makes the overall flavor really pop.