Raspberry Cheesecake

4.89 from 9 votes
14 Comments

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This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.

Top view of Raspberry Cheesecake with a slice coming out.
Featured with this recipe
  1. Raspberry Cheesecake Ingredients
  2. Raspberry Sauce Notes
  3. First-Timer Tips
  4. Even More To Love
  5. Cheesecake FAQs
  6. Cheesecake with Raspberry Sauce Recipe

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 on a plate with sauce dripping down the side.

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 crackers
  • sugar
  • cinnamon
  • butter

Cheesecake filling:

  • sugar
  • cream cheese
  • sour cream
  • eggs
  • salt
  • vanilla
  • lemon zest

Raspberry sauce and topping

  • frozen raspberries
  • cornstarch
  • sugar
  • water
  • fresh raspberries (for topping)
Plain cheesecake, raspberry sauce and fresh raspberries.

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.

Fork cutting into a lice of Raspberry Cheesecake.

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)!

Whole Raspberry cheesecake on a cake stand.

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

What are the different cheesecakes?

In the U.S. are many different styles of cheesecake depending on what region you are from. There is New York cheesecake, which is dense and rich. There is also Chicago cheesecake which has more fluffy texture. Then there is Classic cheesecake which is somewhere in between the two (which is what this recipe is).

Does cheesecake need to be baked?

A true, classic cheesecake is always baked. However, there is an option to make a no-bake cheesecake that uses a variation of ingredients that does not need to be baked that tastes similar and is very delicious!

What is the secret to a good cheesecake?

Practice! The more you make cheesecake, the better it will be. It may take a try or two to get the technique down so don’t get discouraged! Follow our tips above and in our how to make cheesecake post for the best success.

Top view of Raspberry Cheesecake with a slice coming out.

Cheesecake with Raspberry Sauce

4.89 from 9 votes
This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.
Prep Time 15 mins
Cook Time 45 mins
Resting Time 6 hrs
Total Time 7 hrs
Course Dessert
Cuisine Greek
Servings 12

Equipment

  • 9 inch springform pan
  • Electric Mixer
  • Baking Pan

Ingredients

For Cheesecake Crust

For Cheesecake Filling

For Raspberry Sauce

Instructions

  • Preheat oven to 325.
    In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
    Graham crackers, butter, salt and cinnamon to make Raspberry Cheesecake.
  • Press evenly into the bottom of a 9-inch springform pan.
    Pressed Raspberry Cheesecake crust in a springform pan.
  • Bake for 8 minutes at 325 degrees. Allow to cool enough to handle without oven mitts. When cool, spray the sides of the pan with cooking spray before adding the cheesecake mixture.
    Close up view of greased springform pan for Raspberry Cheesecake.
  • In a large bowl, cream sugar and cream cheese until very smooth.
    Mixing bowl of whipped cream cheese for Raspberry Cheesecake.
  • Slowing mix in sour cream and eggs. Do not over mix.
    Fold in salt, vanilla, and lemon zest.
    Bowl of Raspberry Cheesecake mixture.
  • Grease the inside of the springform pan with non stick cooking spray. Pour the cheesecake mixture over crust.
    Unbaked Raspberry Cheesecake in a springform pan.
  • Using heavy aluminum foil, cover the outside of the springform pan creating a bowl shape around the pan.
    Aluminum foil wrapping around the springform pan with Raspberry Cheesecake.
  • In the oven, create a water bath by placing a cookie sheet into the oven and fill it halfway with water. Place cheesecake directly on the cookie sheet of water. (the foil will prevent it from getting wet)
    Bake at 325 degrees for 45 minutes. (do not open the oven).
    Turn off the oven and let the cheesecake sit inside the oven for 1 hour. (do not open the oven during this time)
    Springform pan wrapped in foil in a water bath in the oven for Raspberry Cheesecake.
  • Remove cheesecake from the water bath in the oven and allow it to cool on the counter uncovered for 1 hour.
    Baked Raspberry Cheesecake in a springform pan cooling on a rack.
  • Cover springform pan and refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
    Baked whole cheesecake with raspberry sauce and raspberries.

For Raspberry Sauce

  • In medium sauce pan place frozen raspberries, sugar and 2 tbsp of water, heat until thawed, and stir. Let simmer for approx 3-5 minutes.
    Pot of frozen raspberries, sugar and water for Raspberry Cheesecake sauce.
  • Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
    Raspberry pulp and seeds in a strainer for Raspberry Cheesecake sauce.
  • Mix cornstarch with 2 tablespoons cold water and add to the sauce. Stirring constantly, bring sauce to a boil on medium high heat and boil for 1 minute to thicken.
    Pot of Raspberry Cheesecake sauce, cornstarch slurry on the side.
  • Allow sauce to cool before decorating on the cheesecake.
    Pot of thickened Raspberry Cheesecake sauce.
  • Spread the sauce creating a thin layer on top of the cheesecake.
    Plain cheesecake, raspberry sauce and fresh raspberries.
  • Place fresh raspberries on top and dust with powdered sugar. Add rosemary sprigs for garnish. Enjoy!
    Close up of Raspberry Cheesecake with fresh raspberries.

Notes

  • 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.
  • 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.
  • 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.

Nutrition Information

Calories: 500kcalCarbohydrates: 46gProtein: 7gFat: 34gSaturated Fat: 19gCholesterol: 134mgSodium: 422mgPotassium: 188mgFiber: 2gSugar: 35gVitamin A: 1186IUVitamin C: 8mgCalcium: 106mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. Hello, I’ve just made this tonight for tomorrow. I’ve put it in the fridge without the raspberry sauce. Will it still work out ok if I do the sauce in the morning and put it back in the fridge?

  2. Why did this recipe change!?! The original was much better! (Cooking style) Can you please put it back! This was my go to cheesecake but now the recipe has changed.

  3. 5 stars
    Thanks for the first time tips! Having never made a cheesecake they were helpful in baking this perfect delicious dessert!

  4. 5 stars
    I love this classic cheesecake dessert! But your RASPBERRY SAUCE takes the cake! It’s a perfect flavor accompaniment. Thanks for this great recipe.

  5. Such a great recipe! It tasted so good my family could not get enough. The raspberry sauce is great when you leave the seeds in too! Thank you for the recipe!

  6. Hi, can I add the topping to the cheesecake and freeze it, or will it affect how it turns out?
    Ior would you recommend freezing the topping separately instead?

  7. 4 stars
    You can buy seedlees raspberry and or strawberry preserves and heat it , use with fresh berries snd fresh whipped cream on the side! Its very impressive!