Raspberry Cheesecake
The Raspberriest Raspberry Cheesecake recipe on the planet is right here. Creamy smooth and infused with pureed raspberries this queen of cheesecakes has a crown of fresh raspberries and a buttery graham cracker crust.
Equipment
- 9-inch springform pan
Ingredients
Raspberry Syrup
- 2 cups fresh raspberries
- 1 Tbsp lemon juice freshly squeezed
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter, melted
Cheesecake
- 24 ounces full fat cream cheese softened to room temperature
- 1 cup granulated sugar
- 3 Tbsp all-purpose flour divided
- 3/4 cup sour cream room temperature
- 1 tsp vanilla extract pure
- 1 Tbsp lemon juice freshly squeezed
- 3 large eggs room temperature
Garnish
- 1 cup fresh raspberries
Instructions
Raspberry Syrup
- Add raspberries and lemon juice to a small saucepan over medium heat.
- Simmer for approximately 10 minutes, stirring continuously until berries are soft.
- Remove berries from heat and strain through a fine mesh sieve. Discard seeds and pulp then allow raspberry syrup to cool to room temperature while you prepare cheesecake.
Graham Cracker Crust
- Preheat oven to 325 degrees.
- Add graham cracker crumbs, sugar and melted butter to a mixing bowl. Stir with a spoon until until combined.
- Add graham cracker mixture to an 9-inch springform pan then, using the flat bottom of a measuring cup, pack crust evenly on the bottom and an inch up the sides.
- Bake for 10 minutes. Remove pan from oven then place on a wire rack to cool.
Cheesecake
- Beat cream cheese and sugar with an electric mixer on low speed until smooth and lump free. Approximately 3 minutes.
- Add 2 Tablespoons of flour and beat until incorporated.
- Add sour cream, vanilla and lemon juice then beat until combined.
- Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. For best results, avoid overbeating eggs.
- Divide batter evenly among two bowls.
- Pour the batter for the plain cheesecake onto the graham cracker crust.
- Add the cooled raspberry syrup and 1 Tablespoon of flour to the remaining bowl of batter and stir until evenly combined.
- Gently spoon raspberry cheesecake batter on top of the plain cheesecake batter.
- Bake for 65 - 75 minutes or until the cheesecake's edges are set and the center is no longer jiggly. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour.
- Remove cheesecake from the oven. Place springform pan on a wire rack to cool to room temperature then cover and refrigerate for a minimum of 4 hours before slicing and serving.
- Garnish with fresh raspberries if desired. Cheesecake will keep covered in the refrigerator up to 3 days.