This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. The bright red raspberries on the smooth creamy cheesecake makes for a gorgeous presentation.
Raspberry Cheesecake Ingredients
One thing I LOVE about this is the cinnamon in the crust. It is SO GOOD. This is probably the best graham cracker crust I have ever had. And it is such an easy addition that makes all the difference. It just gives a little added flavor to every bite. Here are more of the key ingredients that help this raspberry cheesecake come together:
The crust:
Graham crackerssugarcinnamonbutter
Cheesecake filling:
sugar cream cheesesour cream eggssaltvanillalemon zest
Raspberry sauce and topping
frozen raspberriescornstarchsugar waterfresh raspberries (for topping)
Raspberry Sauce Notes
To make this raspberry sauce you have some options. If you like a clear sauce like the sauce in the images above, you will want to strain the seeds out of the raspberries after cooking them down in the saucepan. This really isn’t difficult to do and totally worth doing to make your cheesecake look flawless. If you prefer a thicker, chunkier sauce that is more like raspberry jam, you can leave the seeds in or you can process them in a food processor.
First-Timer Tips
Whether you’re a first-timer, or a seasoned cook, here are some things that will make all the difference.
First, get familiar with the basics with this guide on How to Make Cheesecake Make sure all the ingredients are softened/at room temperature before you use them, even the eggs! This makes the mixing process so much quicker and it makes the cheesecake smoother. Use a stand mixer for even mixing. A hand mixer can also be used, it will just take a little more effort to get the cream cheese mixture that smooth, perfect consistency. Create a water bath for baking the cheesecake by placing foil around the cake and baking directly in a cookie sheet of water. This allows it to cook more evenly and helps the top to not crack. The key is for the cheesecake to never change temperatures too quickly when cooking and cooling. Pay close attention to the cooling instructions.Spray the inside rim of the spring form pan before adding the filling to the cheesecake base. This will keep the side from clinging onto the pan and that prevents the cheesecake from dipping in the center. A perfectly baked cheesecake will be a light golden color and the center will have a slight giggle when you take it out of the oven. Allow enough time for it to set and reach that smooth creamy texture. I will often bake my cheesecake the night before to allow plenty of time to chill.Do not over mix the cheesecake batter once you add the eggs. Whipping the eggs too much will create air pockets in the batter and can lead to cracks in your beautiful cheesecake as it cools. If it does crack, do not worry, it will still taste delicious and you can always hide them with the raspberries.
Here is a picture of the full cheesecake (I used a little powdered sugar to make it look like snow for Christmas)!
Even More To Love
If you’re a fan of this type of dessert, never fear. We have even more amazing cheesecake recipes for you to try.
Cheesecake FAQs
How to Make Cheesecake
White Chocolate Cheesecake
No Bake Cheesecake
Pumpkin Cheesecake
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