Easy Baked Raspberry Cheesecake

This Easy Baked Raspberry Cheesecake is a show-stopping dessert that’s rich, creamy, and topped with a sweet-tart raspberry sauce. Featuring a buttery graham cracker crust, a velvety smooth cream cheese filling, and a swirl or layer of raspberries, this baked cheesecake is perfect for special occasions or casual celebrations. It’s a classic treat with a fruity twist, guaranteed to impress without being overly complicated.

Why You’ll Love This Recipe

• Easy-to-follow instructions for a foolproof cheesecake
• Rich, creamy filling with the perfect balance of sweetness and tang
• Homemade raspberry topping adds vibrant color and flavor
• Make-ahead friendly — perfect for prepping the day before an event
• Elegant enough for celebrations, simple enough for everyday enjoyment

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted

For the Cheesecake Filling

• Cream cheese, softened
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• All-purpose flour

For the Raspberry Topping

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• Cornstarch mixed with water

Directions

this recipe

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent water bath leakage.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling: Beat the cream cheese and sugar until smooth and fluffy. Mix in sour cream and vanilla, then add eggs one at a time. Finally, add flour and mix just until combined.
4. Assemble the cheesecake: Pour the filling into the prepared crust. Place the pan in a larger baking dish and pour in hot water to create a water bath.
5. Bake for 50–60 minutes, or until the center is just set and slightly wobbly. Turn off the oven, crack the door, and let it cool for 1 hour.
6. Cool completely: Remove from the water bath, then refrigerate the cheesecake for at least 4 hours or overnight.
7. Make the raspberry topping: In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Bring to a simmer and cook for a few minutes. Stir in the cornstarch slurry and simmer until thickened. Let cool before spreading over the cheesecake.
8. Serve: Spoon or swirl the raspberry topping over the chilled cheesecake before serving.

Servings and timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Bake Time: 60 minutes
• Chill Time: 4+ hours
• Total Time: About 6 hours (including cooling)

Variations

• Crust Options: Use chocolate cookies, shortbread, or digestive biscuits instead of graham crackers
• Berry Swap: Try blueberries, strawberries, or blackberries for different fruit toppings
• Swirl Effect: Drop spoonfuls of raspberry sauce into the batter before baking and swirl with a toothpick
• Mini Cheesecakes: Use a muffin pan to make individual portions

Storage/Reheating

• Storage: Keep cheesecake covered in the refrigerator for up to 5 days
• Freezing: Freeze cheesecake (without topping) for up to 2 months; thaw overnight in the fridge
• Reheating: Not needed; serve chilled for best texture

FAQs

Can I use frozen raspberries?

Yes, just thaw them first and strain any excess liquid if needed.

Do I have to use a water bath?

It helps prevent cracks, but you can bake without it and cover cracks with topping.

Why did my cheesecake crack?

Cracking can happen if overbaked or cooled too quickly. A water bath and gradual cooling help.

Can I make this cheesecake ahead of time?

Absolutely — it’s even better the next day after chilling overnight.

How do I know when my cheesecake is done?

The edges should be set and the center should slightly jiggle when moved.

Can I make it gluten-free?

Yes, use gluten-free graham crackers and ensure other ingredients are GF-certified.

Can I use low-fat cream cheese?

Yes, but full-fat gives the best texture and richness.

Is this recipe overly sweet?

No, it’s balanced by the tartness of the raspberries. You can adjust the sugar to taste.

What pan should I use?

A 9-inch springform pan is ideal for easy removal and slicing.

Can I use a pre-made crust?

Yes, if using a store-bought graham cracker crust, adjust bake time slightly and skip crust prep.

Conclusion

This Easy Baked Raspberry Cheesecake is the ultimate dessert for any occasion. It’s simple yet elegant, rich but balanced with a bright raspberry topping. Whether you’re an experienced baker or trying cheesecake for the first time, this recipe guarantees delicious results with minimal fuss.

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