Easy Baked Raspberry Cheesecake Recipe
Velvety smooth, delightfully creamy, and swirled with ribbons of tangy raspberry, this Easy Baked Raspberry Cheesecake Recipe is the kind of show-stopping dessert that manages to feel both decadent and totally doable on a weeknight. Every bite is a blissful balance between the buttery graham cracker crust, the lush cheesecake filling, and that jewel-toned raspberry swirl on top. Whether you’re baking for a special occasion or just treating yourself, this recipe will have everyone swooning—and no one will believe how simple it is to make!
Ingredients You’ll Need
The beauty of this Easy Baked Raspberry Cheesecake Recipe is that every ingredient is purposeful, delivering flavor, texture, or that signature pop of color. You probably have most of these pantry staples already, and each one plays a crucial role in crafting the creamiest, dreamiest cheesecake imaginable.
- Graham cracker crumbs: These create a classic, crunchy foundation that perfectly contrasts the creamy filling.
- Granulated sugar: Sweetens both the crust and the filling for just the right touch of indulgence.
- Unsalted butter (melted): Binds the crust and adds a rich, buttery flavor that everyone loves.
- Cream cheese (softened): The star of the show, providing unbeatable creaminess and a tangy backbone.
- Large eggs: Add structure and silkiness to the cheesecake, helping it set beautifully.
- Vanilla extract: Rounds out the flavors with a warm, aromatic note.
- Sour cream: Gives the filling a subtle tang and ultra-smooth texture.
- Fresh or frozen raspberries: Lend natural tartness and a stunning color for the swirl.
- Lemon juice: Brightens up the raspberry sauce and enhances its fruity zing.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This little bit of prep work pays off big time when it comes to easy removal and a flawless presentation for your Easy Baked Raspberry Cheesecake Recipe.
Step 2: Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything resembles wet sand. Press the mixture firmly into the bottom of your pan to form a compact, even crust. Bake for 8 to 10 minutes until lightly golden, then set aside to cool—this ensures a sturdy base that won’t get soggy under your luscious filling.
Step 3: Cook the Raspberry Swirl
While your crust cools, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir frequently and watch as the berries break down and the mixture thickens (about 5 to 7 minutes). Strain out the seeds for a silky sauce, then let it cool. This vibrant swirl is the signature touch in your Easy Baked Raspberry Cheesecake Recipe.
Step 4: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until the mixture is smooth and fluffy—no lumps allowed! Add the eggs one at a time, mixing gently after each addition to keep the batter airy. Stir in the vanilla and sour cream for that classic tang and silky finish. This is where the magic (and irresistible creaminess) happens.
Step 5: Assemble and Swirl
Pour the cheesecake filling over your baked crust and smooth out the top. Drop spoonfuls of your cooled raspberry sauce across the surface, then use a knife or toothpick to swirl it into beautiful marbled patterns. Every swirl is a work of art, and trust me, it’s almost too pretty to eat—almost!
Step 6: Bake and Cool
Place the cheesecake in the oven and bake for 50 to 60 minutes, or until the center is just set and has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gentle cooling helps prevent cracks. Once out of the oven, let it come to room temperature, then chill in the fridge for at least 4 hours (overnight is even better!).
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
Give your Easy Baked Raspberry Cheesecake Recipe the finishing touch it deserves! Fresh raspberries, a dusting of powdered sugar, or a few sprigs of mint add a pop of color and freshness. If you’re feeling extra fancy, drizzle a little leftover raspberry sauce over each slice just before serving.
Side Dishes
This cheesecake is rich and creamy, so pairing it with something light is key. Think a simple fruit salad, a scoop of lemon sorbet, or even a spoonful of lightly sweetened whipped cream. These sides keep the focus on the cheesecake while complementing its flavors beautifully.
Creative Ways to Present
Individual mini cheesecakes made in muffin tins are always a hit at parties, or try cutting the cake into small squares for a cheesecake “bites” platter. For a dramatic effect, serve each slice on a pool of raspberry coulis or plate with a contrasting berry sauce for a splash of color.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps wonderfully in the fridge. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and creamy for up to five days—if it lasts that long!
Freezing
The Easy Baked Raspberry Cheesecake Recipe is freezer-friendly too! Once fully chilled and set, wrap the whole cake or individual slices tightly in plastic wrap and foil. Freeze for up to a month. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
While cheesecake is best enjoyed chilled, if you prefer it a bit warmer, let a slice sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving, as it can alter the texture and cause the filling to separate.
FAQs
Can I use frozen raspberries for the swirl?
Absolutely! Frozen raspberries work just as well as fresh. No need to thaw them first—just add straight to the saucepan and cook as directed for the perfect tangy swirl in your Easy Baked Raspberry Cheesecake Recipe.
What can I do to prevent cracks in my cheesecake?
To avoid cracks, don’t overmix the batter, bake at a gentle temperature, and let the cheesecake cool slowly in the oven with the door cracked open. Adding the sour cream also helps keep the texture velvety and lessens the chance of cracking.
Can I make this cheesecake gluten-free?
Yes! Simply swap out the graham cracker crumbs for your favorite gluten-free cookie or graham cracker alternative. The rest of the Easy Baked Raspberry Cheesecake Recipe is naturally gluten-free.
How do I know when the cheesecake is done?
The cheesecake is ready when the edges look set but the center still has a slight wobble when gently shaken. It will continue to set as it cools and chills in the fridge, so don’t worry if it seems a little jiggly straight from the oven.
Can I use other berries for the swirl?
Of course! Strawberries, blueberries, or even blackberries make wonderful alternatives for the swirl. You can use a single type Dessert.
Final Thoughts
If you’re looking for a dessert that’s as impressive as it is approachable, you can’t beat the Easy Baked Raspberry Cheesecake Recipe. It’s a tried-and-true favorite that’s sure to win you rave reviews from family and friends. Give it a go—you’ll be amazed at just how easy homemade cheesecake can be!
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Easy Baked Raspberry Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
This Easy Baked Raspberry Cheesecake combines a crunchy graham cracker crust with a creamy, smooth cream cheese filling swirled with a fresh raspberry sauce. Perfectly balanced sweetness and a beautiful marbled effect make it an irresistible dessert for any occasion.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the raspberry swirl:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well, then press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes until set, then remove and allow to cool slightly.
- Make the raspberry swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring frequently, until the berries break down and the mixture thickens slightly. Remove from heat, strain through a fine mesh sieve to remove seeds, creating a smooth sauce. Let the sauce cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy using a hand mixer or stand mixer. Add the eggs one at a time, mixing just until fully incorporated after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth without overmixing to avoid incorporating too much air.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Drop spoonfuls of the cooled raspberry sauce evenly over the filling. Using a knife or toothpick, gently swirl the raspberry sauce into the cream cheese filling to create a marbled effect without fully mixing it in.
- Bake and cool: Bake the cheesecake in the preheated oven for 50–60 minutes, or until the edges are set and the center is just slightly jiggly when shaken gently. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks from sudden temperature changes. Afterward, remove the cheesecake and allow it to cool completely at room temperature.
- Chill before serving: Once fully cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight to set properly. When ready to serve, release the springform pan, slice into 12 portions, and enjoy your creamy baked raspberry cheesecake.
Notes
- To prevent cracking, avoid overmixing the batter and do not open the oven door during baking.
- The raspberry swirl can be substituted with other berries like strawberries or blueberries for variety.
- Using room temperature cream cheese helps achieve a smooth filling without lumps.
- Make sure to strain the raspberry sauce well for a smooth texture free of seeds.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
