Raspberry Cheesecake Recipe

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This Raspberry Cheesecake is rich, creamy, and swirled with sweet-tart raspberries on a buttery graham cracker crust. An elegant dessert perfect for holidays, birthdays, and special occasions.

Prep Time25

Cook Time1 5

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert

Servings: servings

Calories: 517kcal

Author: Tara Noland

Equipment

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, see notes below for link.

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 (see link in notes below) 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).

Notes

See the post for more information, photos and tips.

Raspberry Coulis https://noshingwiththenolands.com/raspberry-coulis/

Nutrition