This Raspberry Cheesecake is smooth and sweet, with a slightly tangy contrast from the raspberry coulis swirl. If you haven’t made a cheesecake like this before, you’ll be surprised how easy it is to achieve such a fancy look.
Are you a cheesecake lover? Then you should definitely try these ones: No-Bake Chocolate Cheesecake, Lemon Meringue Cheesecake and Chocolate Baileys Cheesecake.
Why I Love This Recipe
- Cheesecake lover, rich, smooth and ultra creamy
- Raspberry lover’s dream
- Stunning presentation, and raspberry in every bite
- Company-worthy and great make-ahead
- Perfect summer dessert
HELPFUL ITEMS FOR THIS RECIPE
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8 Inch Springform Pan Nonstick Leakproof – Include 50pcs Parchment Paper
3 Pieces Pie Server Set Stainless Steel Pie Spatula Serrated with Comfortable Handle
Raspberry Cheesecake ingredients
Chocolate and raspberry are such a delicious combination of flavors; you are going to love it in this amazing cheesecake.
Recipe Ingredients
Chocolate wafer cookie crumbs – I love how the chocolate flavor pairs with raspberries. But you can use graham crackers instead if desired.
Granulated sugar – Only a few tablespoons are used to sweeten the crust. You can omit this if your wafers are on the sweeter side.
Unsalted butter – Used to bind the crust’s ingredients together.
Salt – You’ll use only a pinch to enhance crust sweetness.
Cream cheese and sour cream – Use them both to obtain a creamy and smooth cheesecake.
Eggs – These are needed for structure and richness.
Lemon juice and zest – Lemon adds a subtle tanginess to the filling.
Vanilla extract – It adds a warm and aromatic flavor to this cheesecake.
All-purpose flour – Due to the raspberry swirl on top, this cheesecake needs flour for the swirl to hold on well when baking.
Raspberry coulis – Use our Raspberry Coulis Recipe. This recipe is already done for you; just pop over to follow the easy steps.
How to make Raspberry Cheesecake
Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper in the bottom.
Mix graham crumbs, sugar, melted butter, and salt until you get a wet sand consistency.
Press the crust mixture into the bottom of the prepared pan. Bake it for 8 minutes. Cool slightly.
To make the cheesecake filling, beat cream cheese until smooth (don’t overbeat). Add sugar, sour cream, lemon juice, lemon zest, vanilla, and flour. Mix until just combined. Add the eggs one at a time, mixing on low and stopping when just incorporated.
Pour half the batter into the crust. Spoon ¼ cup of raspberry coulis over the batter and swirl lightly with a knife. Add the remaining batter and repeat with more coulis on top.
Bake it for 55 – 65 minutes. The cheesecake is done once the edges are set, with the center slightly wobbly.
Turn the oven off, crack the door, and let it sit inside for 1 hour. Chill in the fridge for at least 4 – 6 hours (overnight is best).
Recipe Pro Tips
How do you make a rich and creamy cheesecake?
The key is to use room-temperature ingredients. First, beat the cream cheese just until smooth; avoid overbeating, as it incorporates too much air and can cause cracks. Add the eggs one at a time on low speed and stop mixing as soon as they’re incorporated. The sour cream in this recipe also helps keep the texture dense and creamy rather than light and airy.
Can I use a springform pan to bake the cheesecake?
Yes, and it’s actually the best pan for the job. A springform pan lets you release the sides without having to flip or unmold the cheesecake, which keeps it looking clean and intact. Make sure to line the bottom with parchment paper for easy removal.
How do I know when the cheesecake is done baking?
The edges should look set and slightly puffed, while the center still has a gentle wobble when you nudge the pan. It will firm up completely as it cools. If the entire surface looks solid in the oven, it’s likely overbaked. The slow cooldown in the oven with the door cracked is just as important as the bake itself — it prevents sudden temperature changes that cause cracks.
How Long can I keep this Cheesecake in the Fridge?
You can keep cheesecake up to 7 days in the refrigerator, but the best is 2-3 days out, as it tends to get weepy the longer it sits.
Can I Freeze Raspberry Cheesecake?
Yes, you can for up to 3 months as long as it is cooled and well wrapped or in an airtight container.
LOVE CHEESECAKE AND WANT MORE?
We have lots of cheesecake recipes here at Noshing With The Nolands. Here are some of our favorites.
Pin it HERE!!
Pin it HERE!!
Raspberry Cheesecake Recipe
Ingredients
Crust
- 1 1/2 cup chocolate wafer cookies crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- Pinch of salt
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 3 tbsp all-purpose flour
- 1/2 cup raspberry coulis plus extra to serve if desired
Instructions
- Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper in the bottom.
- Mix graham crumbs, sugar, melted butter, and salt until you get a wet sand consistency.
- Press the crust mixture into the bottom of the prepared pan. Bake it for 8 minutes. Cool slightly.
- To make the cheesecake filling, beat cream cheese until smooth using a stand mixer. Add sugar, sour cream, lemon juice, lemon zest, vanilla, and flour. Mix until just combined.
- Add the eggs one at a time, mixing on low and stopping when just incorporated.
- Pour half the batter into the crust. Spoon ¼ cup of raspberry coulis over the batter and swirl lightly with a knife. Add the remaining batter and repeat with more coulis on top.
- Bake it for 55 to 65 minutes, or until the edges are set but center is slightly wobbly.
- Turn the oven off, crack the door, and let it sit inside for 1 hour.
- Chill in the fridge at least 4 to 6 hours (overnight is best).
Let us know what you think!
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