Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour the melted butter over the crumb mixture and stir until thoroughly moistened, resembling wet sand. Press this mixture firmly and evenly onto the bottom and about halfway up the sides of a 9-inch springform pan. You can use the bottom of a glass or measuring cup to help compact the crumbs. Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
- In a small saucepan, combine the raspberries and 2 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes. In a tiny bowl, whisk together the cornstarch and lemon juice (if using) until smooth. Pour this mixture into the simmering raspberry sauce and stir constantly until the sauce thickens, about 1-2 minutes. Remove from heat and set aside to cool. You can strain it through a fine-mesh sieve if you prefer a smoother sauce, or leave it a bit chunky for texture.1.5 cups raspberries, 2 tablespoons granulated sugar, 1 teaspoon cornstarch, 1 tablespoon lemon juice
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the 1 ¼ cups granulated sugar and continue beating until well combined and fluffy. Beat in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until each egg is incorporated. Be careful not to overmix the eggs, as this can lead to a cracked cheesecake.3 8-ounce packages cream cheese, 1.25 cups granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
- Pour about half of the cream cheese filling into the pre-baked crust. Dollop spoonfuls of the cooled raspberry sauce over the filling. Pour the remaining cream cheese filling over the raspberry dollops. Using a toothpick or a knife, gently swirl the raspberry sauce through the cream cheese filling to create a marbled effect. Be careful not to over-swirl, as you want distinct streaks of color.
- To prevent cracking and ensure even baking, a water bath is highly recommended. Tightly wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped springform pan into a larger baking pan. Carefully pour hot water into the larger baking pan, reaching about halfway up the sides of the springform pan.
- Carefully place the larger baking pan with the cheesecake and water bath into the preheated oven. Bake for 50-70 minutes, or until the edges are set and the center is still slightly jiggly. The internal temperature should reach about 150°F (65°C).
- Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking. After the hour, remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature.
- Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is crucial for the cheesecake to set properly and develop its full flavor and texture.
- Once completely chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides. Slice and serve your delicious Baked Raspberry Cheesecake Recipe. You can garnish with fresh raspberries, a dollop of whipped cream, or a drizzle of raspberry sauce if desired.
Notes
Storing Leftovers: Properly stored, your Baked Raspberry Cheesecake Recipe will remain a delightful treat for several days. After you've enjoyed your first slice, cover the remaining cheesecake tightly with plastic wrap, or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Freezing for Later: If you have more cheesecake than you can enjoy within a week, freezing is an excellent option. For the best results, freeze the cheesecake whole before slicing. Wrap the cheesecake tightly in a couple of layers of plastic wrap, then in a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. Reheating (Optional): Cheesecake is best served cold or at room temperature. No reheating is typically required for this dessert. If for some reason your cheesecake has become very firm after refrigeration, you can let it sit at room temperature for about 20-30 minutes before serving to soften slightly.
