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.
Cheesecake With Raspberry Sauce
This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert. I was nervous about trying a homemade version, but this was so easy and turned out so well! The raspberries and rosemary sprigs made the perfect, festive garnish!
The Secret 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.
Whether you’re a first-timer, or a seasoned cook, here are some things that will make all the difference. First, 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. Also, don’t forget to put a pan full of water on the rack below the cheese cake. 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.
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 recipes for you to try.
- Start with the basics with this guide on How to Make Cheesecake
- Then you will want to try these Caramel Apple Cheesecake Bars because they are heavenly!
- Pretzel Crust Cheesecake Brownies combines three popular flavors into one decadent dessert.
- White Chocolate Cheesecake with Caramel and Macadamia Nuts is just as rich and glorious as it sounds.
Cheesecake with Raspberry Sauce
- 9 inch springform pan
For Cheesecake Crust
For Cheesecake Filling
For Raspberry Sauce
- 2 tsp cornstarch
- 3 Tbsp sugar
- 1/3 cup water
- 12 oz frozen raspberries thawed
- Fresh raspberries and rosemary sprigs for garnish.
- Preheat oven to 350.
- 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.
- In a separate large bowl, cream sugar and cream cheese until very smooth.
- Mix in sour cream and eggs.
- Fold in salt, vanilla, and lemon zest.
- Pour over crust.
- Place a pan of water on the oven rack below the one where the cheesecake will bake.
- Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
- Turn off oven and let the cheesecake sit inside the oven for 1 hour.
- Allow cheesecake to cool on the counter, covered, for 1 hour.
- Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
For Raspberry Sauce
- In a small saucepan, combine cornstarch, water, and sugar.
- Add raspberries and bring to a boil, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Sauce can be served warm or chilled.
- Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!