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
Scale
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
