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cheesecake with raspberries on a blue plate

Cheesecake with Raspberry Sauce

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.
Course Dessert
Cuisine Greek
Keyword Cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 6 hours
Total Time 7 hours
Servings 12
Calories 500kcal
Author Echo Blickenstaff


  • 9 inch springform pan


For Cheesecake Crust

For Cheesecake Filling

For Raspberry Sauce


  • 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!


Calories: 500kcal | Carbohydrates: 46g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 422mg | Potassium: 188mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1186IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 1mg