Irresistible Raspberry Cheesecake: How to Make a Creamy and Tangy Dessert

Satisfy your dessert cravings with our heavenly raspberry cheesecake recipe. Indulge in the perfect blend of creamy cheesecake and tangy raspberries. Try it today!

A raspberry cheesecake sits on a cake stand. It's topped with raspberry sauce and fresh raspberries.


Calling all dessert lovers! This creamy delight combines the richness of velvety cheesecake with the tangy sweetness of ripe raspberries. Every bite is a symphony of flavors that will dance on your taste buds.

Our foolproof recipe guides you step-by-step, ensuring that you achieve the perfect texture and balance of flavors. Whether you’re hosting a dinner party or simply treating yourself, this raspberry cheesecake is guaranteed to impress.

So, why wait? Indulge in this heavenly dessert and let your taste buds soar to new heights of satisfaction. Try our raspberry cheesecake today and prepare for a truly decadent experience!

Ingredients

Our mouthwatering raspberry cheesecake is made with the finest ingredients, including creamy cheesecake base, luscious raspberries, a buttery graham cracker crust, pure vanilla extract [paid link], eggs, and a hint of lemon zest. Every bite is a symphony of flavors!

Raspberry Sauce

  • Raspberries
  • Sugar
  • Cornstarch

Sugar Cookie Crust

  • Sugar cookies
  • Butter

Cheesecake

  • Cream cheese
  • Sugar
  • Eggs
  • Grand Marnier or other orange flavored liqueur -OR- 2 Tbsp Pure Orange Extract

Raspberry Cheesecake Topping

  • Raspberries
  • Sugar

How to make Raspberry Cheesecake

Creating our delectable raspberry cheesecake is a breeze! Simply prepare the graham cracker crust, blend the creamy cheesecake filling, pour over the crust, and bake until set. Then, top with a layer of sweet raspberry sauce and refrigerate to perfection. Slice, serve, and savor the divine flavors!

  1. Prepare the Raspberry Sauce.
  2. Prepare the Sugar Cookie Crust.
  3. Bake.
  4. Top with Raspberry Sauce
  5. Add Raspberry Cheesecake Topping.

Recipe tips and kitchen tricks

  1. For a smooth and creamy cheesecake filling, make sure all your ingredients (cream cheese, eggs, etc.) are at room temperature before mixing.
  2. To prevent cracks on the surface of your cheesecake, avoid overmixing the batter. Mix until just combined.
  3. When making the cookie crust, press it firmly into the bottom of the pan using the back of a spoon or a measuring cup for a compact and even crust.
  4. To achieve a vibrant raspberry flavor, use fresh raspberries for both the filling and the sauce. Frozen raspberries can be used as well, but make sure to thaw and drain them before use.
  5. To create a neat and clean slice, dip a sharp knife into hot water and wipe it clean before each cut.
  6. Allow the cheesecake to cool completely in the oven with the door slightly ajar before transferring it to the refrigerator. This gradual cooling process helps prevent cracks.
  7. To enhance the presentation, garnish the top of the cheesecake with fresh raspberries, mint leaves, or a dusting of powdered sugar.
  8. For the best flavor, refrigerate the cheesecake for at least 4 hours or overnight before serving to allow the flavors to meld together.
  9. To make slicing easier, run a knife under hot water and wipe it clean between each cut.

Recipe Variations

  1. White Chocolate Raspberry Cheesecake: Replace a portion of the cream cheese with melted white chocolate for a rich and creamy white chocolate raspberry flavor.
  2. Raspberry Lemon Cheesecake: Incorporate lemon zest and a splash of lemon juice into the cheesecake batter to create a refreshing and tangy raspberry-lemon combination.
  3. Raspberry Cheesecake Bars: Transform the cheesecake into bars by pressing the crust into a baking dish, spreading the filling, and swirling in raspberry sauce. Cut into squares for a convenient and portable dessert.
  4. Mini Raspberry Cheesecakes: Prepare the cheesecake batter and bake in a muffin tin with a graham cracker crust. Top each mini cheesecake with raspberry sauce and enjoy individual-sized treats.
  5. Vegan Raspberry Cheesecake: Make a vegan-friendly version using plant-based cream cheese, vegan butter, and substitute eggs with a combination of silken tofu and cornstarch for a luscious and dairy-free delight.
  6. Gluten-Free Raspberry Cheesecake: Use gluten-free graham crackers or almond flour for the crust to accommodate a gluten-free diet without compromising on flavor.
  7. Swirled Raspberry Cheesecake: Drop spoonfuls of raspberry sauce onto the cheesecake batter and use a toothpick to create beautiful swirls before baking, resulting in a visually stunning dessert.

Serving Suggestions

  1. Accompany each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy and contrasting element.
  2. Drizzle a generous amount of raspberry sauce over each slice to enhance the fruity flavor and add an extra touch of sweetness.
  3. Serve alongside a selection of fresh berries, such as strawberries and blueberries, to create a vibrant and colorful dessert platter.
  4. For a delightful twist, serve the raspberry cheesecake with a side of citrus-infused fruit salad to create a refreshing and balanced dessert experience.
  5. Create a dessert sampler by offering a variety of mini cheesecake bites, including raspberry, alongside other flavors like chocolate or caramel, to cater to different preferences.

frequently asked questions (FAQs)

  1. Q: Can I use frozen raspberries instead of fresh for the raspberry cheesecake? A: Yes, you can use frozen raspberries. Thaw and drain them before incorporating them into the recipe.
  2. Q: How long does raspberry cheesecake last in the refrigerator? A: Raspberry cheesecake can typically be stored in the refrigerator for 3 to 5 days. Make sure to cover it well to maintain its freshness.
  3. Q: Can I make the raspberry sauce ahead of time? A: Absolutely! You can prepare the raspberry sauce in advance and store it in the refrigerator for up to a week. Simply warm it slightly before using it.
  4. Q: Can I freeze raspberry cheesecake? A: Yes, raspberry cheesecake can be frozen for future enjoyment. Wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 2-3 months.
  5. Q: Can I substitute the cream cheese with a different type of cheese? A: Cream cheese is essential for the classic texture and flavor of cheesecake. While some variations can be made with different cheeses, it’s recommended to stick to cream cheese for a traditional raspberry cheesecake recipe.

Wine & Cocktail Pairings

Dessert Wine Pairings:

  1. Port: Pair with rich and decadent chocolate desserts, such as flourless chocolate cake or chocolate truffles.
  2. Sauternes: Complements creamy desserts like crème brûlée, cheesecake, or bread pudding.
  3. Moscato d’Asti: Perfect for pairing with light and fruity desserts like fresh fruit tarts or fruit salads.
  4. Ice Wine: Matches well with desserts featuring tropical flavors, such as mango sorbet or pineapple upside-down cake.
  5. Late Harvest Riesling: Pair with fruit-based desserts like apple pie, peach cobbler, or citrus-infused desserts.

Cocktail Pairings:

  1. Espresso Martini: Complements chocolate desserts, tiramisu, or coffee-flavored cakes.
  2. White Russian: Pairs well with creamy desserts like crème caramel or vanilla bean panna cotta.
  3. Sparkling Bellini: Perfect for pairing with light and fruity desserts like fruit mousse or fruit sorbets.
  4. Brandy Alexander: Matches well with desserts featuring flavors of chocolate, cream, or nutmeg.
  5. Spiked Hot Chocolate: Pair with desserts like chocolate brownies, chocolate lava cake, or chocolate chip cookies.
Raspberry Cheesecake

Raspberry Cheesecake with a Sugar Cookie Crust

Ronda Eagle | Kitchen Dreaming
Satisfy your dessert cravings with our heavenly raspberry cheesecake recipe. Indulge in the perfect blend of creamy cheesecake and tangy raspberries. Try it today!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories

Ingredients
  

Raspberry Sauce

  • 2 packages (6 ounces or 1 1/3 cup each) Raspberries
  • 1/4 cups granulated sugar
  • 1 1/2 teaspoons cornstarch

Sugar Cookie Crust

  • 10 – 15 sugar cookies , broken into pieces
  • 6 tablespoons butter , melted

Cheesecake Batter

  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs , lightly beaten
  • 1/3 cups Grand Marnier or other orange flavored liqueur -OR- 2 Tbsp Pure Orange Extract

Raspberry Garnish Topping

  • 2 packages (6 ounces or 1 1/3 cup each) Raspberries
  • 2 tablespoons granulated sugar
  • mint leaves

Instructions
 

  • Raspberry Sauce: Puree raspberries in a blender [paid link] or food processor [paid link] until smooth. Press through a mesh sieve to remove seeds (optional). Pour puree into a measuring cup and add enough water to make 1 cup, if necessary. Whisk [paid link] raspberry puree, sugar and cornstarch in a small saucepan [paid link] until blended. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.
  • Sugar Cookie Crust: Preheat oven to 350°F. Pulse cookies in a blender [paid link] or food processor [paid link] to make fine crumbs. Add melted butter; pulse or stir until combined. Press mixture onto bottom of 9 x 3-inch springform pan with removable bottom. Bake 10 minutes and then cool completely. Reduce oven to 325°F.
  • Cheesecake: For the filling, in a large bowl, beat cream cheese, sugar and Grand Mariner until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan [paid link] and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan. This keeps the cake moist while baking and helps prevent the cheesecake from cracking.
  • Bake about 75 minutes or until center is set and giggles only slightly when moved. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
  • Heat raspberry sauce in a microwave-safe bowl on high power about 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.
  • Raspberry Cheesecake Topping: Top cheesecake with remaining raspberries and dust with granulated sugar.
Tried this recipe?Let us know how it was!

3 thoughts on “Irresistible Raspberry Cheesecake: How to Make a Creamy and Tangy Dessert”

Leave a Reply to Andrea Cancel reply

Recipe Rating