Creamy Raspberry Cheesecake (Printable)
Velvety cheesecake with fresh raspberry swirl and buttery graham crust, balancing sweet and tart flavors beautifully.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 oz cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream, room temperature
09 - 1/4 cup heavy cream
10 - 2 tsp pure vanilla extract
11 - 2 tsp lemon juice
12 - 1 tbsp all-purpose flour
→ Raspberry Swirl
13 - 2 cups fresh raspberries
14 - 2 tbsp granulated sugar
15 - 1 tsp lemon juice
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until raspberries break down and mixture thickens (5–7 minutes). Push through a fine sieve to remove seeds; set aside to cool.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add sour cream, heavy cream, vanilla, lemon juice, and flour; beat until just combined.
05 - Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce over the filling and gently swirl with a skewer or knife. Add remaining filling and repeat with remaining raspberry sauce, swirling again.
06 - Place springform pan in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform pan.
07 - Bake for 50–60 minutes, until edges are set but center is slightly wobbly. Turn off oven, crack door open, and let cool for 1 hour in oven.
08 - Remove from oven and water bath. Refrigerate at least 4 hours or overnight before unmolding. Serve chilled.
# Expert Tips:
01 -
- The contrast between creamy, velvety cheesecake and bright, tart raspberry swirl is absolutely divine
- This recipe teaches you the water bath technique that transforms good cheesecakes into great ones
02 -
- Room temperature ingredients are not optional—they prevent lumps and ensure even baking
- The water bath might seem fussy, but it's the difference between a cracked, dry cheesecake and a creamy, smooth one
03 -
- Run a thin knife around the edge before releasing the springform to prevent sticking
- If you want a gluten free version, use gluten free cookies and swap the flour for cornstarch