If you’re looking for a dessert that’s easy to make and absolutely delicious, you’ve found it! This Easy Raspberry Cheesecake Recipe is perfect for any occasion, whether it’s a family gathering or just a cozy night at home. With its creamy texture and tart raspberry flavor, it’s a delightful treat that everyone will love. Plus, it’s customizable—you can easily switch out the raspberry for your favorite fruit!
Recipe Information
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 7g
Carbohydrates: 28g
Fat: 24g
Fiber: 1g
Sugar: 21g
Sodium: 240mg
Why Make Easy Raspberry Cheesecake Recipe
Making cheesecake can often feel daunting, but this Easy Raspberry Cheesecake Recipe simplifies the process without sacrificing flavor. The combination of cream cheese and raspberry jam creates a rich yet refreshing dessert that is both satisfying and light. It’s a fantastic option for parties or weeknight dinners, and it offers a great balance of sweetness and tartness that is sure to please.
How to Make Easy Raspberry Cheesecake Recipe Step by Step
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup raspberry jam or sauce (plus extra for topping)
Fresh raspberries for garnish (optional)
Directions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake crust for 8 minutes. Let cool. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar, vanilla, and mix until combined. Add eggs one at a time, mixing just until blended. Stir in sour cream. Pour half the filling over the crust. Drop spoonfuls of raspberry sauce, then swirl with a knife. Repeat with remaining filling and sauce. Bake 50–60 minutes, until center is just set. Cool, then chill at least 4 hours or overnight. Top with fresh raspberries and more sauce before serving, if desired.
How to Serve Easy Raspberry Cheesecake Recipe
Serve this Easy Raspberry Cheesecake Recipe chilled, topped with more raspberry sauce for extra sweetness. Pair it with a dollop of whipped cream or vanilla ice cream for an extra special treat. It also makes a great addition to a fresh fruit salad or served alongside a cup of coffee or tea.
How to Store Easy Raspberry Cheesecake Recipe
To keep your Easy Raspberry Cheesecake fresh, store it in the refrigerator for up to 5 days. If you have leftovers, make sure to cover it tightly with plastic wrap or transfer it to an airtight container. For longer storage, you can freeze slices for up to 3 months. Just be sure to wrap them well to prevent freezer burn.
Expert Tips for Cooking Easy Raspberry Cheesecake Recipe
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Don’t overmix the eggs; add them one at a time for the best texture.
- Chill your cheesecake overnight for the best flavor and texture.
- Use a water bath for baking to prevent cracks in your cheesecake.
- Customize the flavor by swapping raspberry jam for blueberry or strawberry.
Delicious Variations of Easy Raspberry Cheesecake Recipe
- For a citrus twist, add the zest of a lemon or orange to the filling.
- Create a chocolate lover’s delight by swirled melted chocolate into the raspberry filling.
- Try adding a hint of almond extract for a nutty flavor that complements the berries beautifully.
This Easy Raspberry Cheesecake Recipe is not only easy to make, but it is also flavorful and versatile. Once you try it, you’ll find it hard not to make it again and again. It’s the perfect dessert to impress your friends and family with its creamy richness and the delightful tang of raspberries. Enjoy making it and sharing with your loved ones!
Easy Raspberry Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup granulated sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the filling
- 3 packages 3 (8 oz) packages cream cheese, softened Make sure cream cheese is softened to room temperature.
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Add one at a time.
- 0.5 cups 1/2 cup sour cream
- 0.5 cups 1/2 cup raspberry jam or sauce (plus extra for topping)
For garnish
- Fresh raspberries for garnish (optional)
Instructions
Preparation
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Bake the crust for 8 minutes and let it cool.
Making the filling
- In a large bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and vanilla, and mix until combined.
- Add the eggs one at a time, mixing just until blended.
- Stir in the sour cream.
Baking
- Pour half of the filling over the crust. Drop spoonfuls of raspberry sauce, then swirl with a knife.
- Repeat with the remaining filling and sauce.
- Bake for 50-60 minutes, until the center is just set.
- Cool, then chill for at least 4 hours or overnight.
Serving
- Top with fresh raspberries and extra sauce before serving, if desired.
