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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.
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Cheesecake with Raspberry Sauce
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 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)
Raspberry Sauce for Cheesecake
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. Do not cook the sauce on too high of heat, medium heat is sufficient for a good simmer. 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 from the berries in or you can process them in a food processor or blender. Some people like to add a spritz of lemon juice to give it some added tartness. Either way you will love the tart sweetness and flavor of this raspberry sauce.
This fresh raspberry sauce recipe (also known as Raspberry Coulis) is also delicious to drizzle on other desserts and breakfast foods. Here are a few ideas:
- vanilla ice cream
- yogurt
- rice pudding
- pancakes
- French toast
- oatmeal
- waffles
- chocolate cake
- Angel food cake
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)!
Cheesecake Frequently Asked Questions
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).
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!
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.
No, but you are welcome to sprinkle on some white chocolate chips or white chocolate shavings to make it that way.
Cheesecake bars need to be made in a 9×13 inch pan.
Be sure to store any leftover cheesecake in an airtight container in the refrigerator. If freezing be sure to use a freezer-safe container.
Even More Cheesecake Recipes 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.
How to Make Raspberry Cheesecake
Raspberry Cheesecake with Raspberry Sauce
Equipment
- 9 inch springform pan
- Electric Mixer
- Baking Pan
Ingredients
For Cheesecake Crust
For Cheesecake Filling
- 1 cup sugar
- 24 ounces cream cheese (3 packages at room temperature)
- 1 cup sour cream
- 3 eggs room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
For Raspberry Sauce
- 12 ounces frozen raspberries
- 2 tablespoons water
- 1/4 cup sugar
- 2 Tablespoons cold water
- 1 Tablespoon cornstarch
- Fresh raspberries and rosemary sprigs for garnish.
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.
- Press evenly into the bottom of a 9-inch 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.
- In a large bowl, cream sugar and cream cheese until very smooth.
- Slowing mix in sour cream and eggs. Do not over mix.Fold in salt, vanilla, and lemon zest.
- Grease the inside of the springform pan with non stick cooking spray. Pour the cheesecake mixture over crust.
- Using heavy aluminum foil, cover the outside of the springform pan creating a bowl shape around the pan.
- 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)
- Remove cheesecake from the water bath in the oven and allow it to cool on the counter uncovered for 1 hour.
- Cover springform pan and refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
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.
- Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
- 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.
- Allow sauce to cool before decorating on the cheesecake.
- Spread the sauce creating a thin layer on top of the cheesecake.
- Place fresh raspberries on top and dust with powdered sugar. Add rosemary sprigs for garnish. Enjoy!
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.
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?
Yes!
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.
We updated the pictures, but we didn’t change the recipe!
12 outta 10!
Thanks for the first time tips! Having never made a cheesecake they were helpful in baking this perfect delicious dessert!
I love this classic cheesecake dessert! But your RASPBERRY SAUCE takes the cake! It’s a perfect flavor accompaniment. Thanks for this great recipe.
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!
So glad you guys liked it!!
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?
You can freeze the cheesecake and defrost when ready to eat but the topping is best if made fresh!
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!
is it white sugar or brown sugar with the graham cracker crumbs
It is white sugar in the graham cracker crust recipe. Thank you for asking!