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functional image raspberry cheesecake on a cake stand with fresh raspberries and a pink rose
Heather Wolf

Raspberry Cheesecake

5 from 16 votes
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.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
cool and chill 6 hours
Total Time 7 hours 40 minutes
Servings: 8
Course: Cheesecake
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9-inch springform pan

Method
 

Raspberry Syrup
  1. Add raspberries and lemon juice to a small saucepan over medium heat.
  2. Simmer for approximately 10 minutes, stirring continuously until berries are soft.
  3. 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
  1. Preheat oven to 325 degrees.
  2. Add graham cracker crumbs, sugar and melted butter to a mixing bowl. Stir with a spoon until until combined.
  3. 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.
  4. Bake for 10 minutes. Remove pan from oven then place on a wire rack to cool.
Cheesecake
  1. Beat cream cheese and sugar with an electric mixer on low speed until smooth and lump free. Approximately 3 minutes.
  2. Add 2 Tablespoons of flour and beat until incorporated.
  3. Add sour cream, vanilla and lemon juice then beat until combined.
  4. 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.
  5. Divide batter evenly among two bowls.
  6. Pour the batter for the plain cheesecake onto the graham cracker crust.
  7. Add the cooled raspberry syrup and 1 Tablespoon of flour to the remaining bowl of batter and stir until evenly combined.
  8. Gently spoon raspberry cheesecake batter on top of the plain cheesecake batter.
  9. 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.
  10. 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.
  11. Garnish with fresh raspberries if desired. Cheesecake will keep covered in the refrigerator up to 3 days.