This raspberry cheesecake is the perfect dessert! The texture is rich, creamy, and served under a pillowy soft homemade whipped cream with fresh raspberry jam.

Today we’re making raspberry cheesecake! Smooth in texture yet sweet and tangy in flavor. This recipe is perfect for a quaint get-together or if you’d like to bake something special for yourself, family, or friends :,)

Here’s a video to guide you along the process.

Few Tips:

• Crust: use the bottom of a cup or anything with a flat surface to help pack down the crust in your springform pan.
• Use full fat ingredients. This will ensure that your cheesecake has a rich and creamy outcome.
• Room temperature ingredients will guarantee a smooth batter. Leave out your cream cheese, sour cream, and eggs for about 2 hours before putting together your cheesecake.
• Adding your eggs in last is very important. The longer you mix in your eggs, the more air you incorporate into your batter – resulting in an undesirable texture. Mix in one egg at a time just until combined.
• A water bath is not necessary, but highly recommended. It creates a humid oven environment, that prevents your cheesecake from drying out. If the water bath method is not used, the texture will potentially come out curdled instead of smooth.
• You know your cheesecake is done when the edges come out slightly golden and puffed, and when the center of you cheesecake wobbles slightly when nudged.
• It is completely normal for a crack to form when baking, but to prevent any further cracks from forming – loosen your springform pan after about 10 minutes of cooling your cheesecake at room temperature.
• Cooling your cheesecake overnight influences the texture a great amount. Highly recommend you don’t skip this step, even if it might seem tempting to dig in after a few hours.

Process:

Raspberry Cheesecake

A fresh tasting cheesecake, bursting with flavor. You can do no wrong with this classic cheesecake recipe!

5 from 4 votes

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Course Dessert

Servings 8 Slices

Ingredients

  

Crust:

• 16 sheets Graham crackers flavor is up to you
• 12 tbsp Unsalted butter melted
• 2 tbsp Sugar
• 1/2 tsp Salt

Cheesecake:

• 20 oz Cream cheese room temp (2 1/2 blocks)
• 1/2 cup Sugar 100 grams
• 1 tbsp Corn starch
• 1/4 tsp Salt
• 1/4 cup Sour cream 65 grams
• 2 tsp Vanilla extract
• 2 Eggs room temp

Whipped Cream:

• 1 1/2 cups Heavy whipping cream 360 grams
• Powdered sugar Amount is up to you. Add a tbsp at a time until your happy with the sweetness
• 1/4 tsp Salt

Raspberry Jam

• 4 cups Raspberries
• 1 cup Sugar 200 grams
• 2 tbsp Lemon juice fresh

Toppings

• Zest of half a lemon
• Fresh mint leaves for decoration

Instructions

 

Crust:

• Preheat your oven to 350°F.
• Add your graham crackers, salt, sugar, and butter to a food processor. Pulse until your graham crackers are evenly hydrated by the butter.
• Mix with a spoon if necessary.
• Grease the inside of a 7 inch springform pan. (parchment paper will work well too)
• Add your crust to your pan, and press it into the bottom and up the sides.
• Bake the crust for 10 minutes.
• Allow your crust to cool while we work on our cheesecake filling.

Cheesecake:

• In a large mixing bowl using a hand or stand mixer with the whisk attachment, whisk your cream cheese until smooth.
• Add in your sugar, salt, and cornstarch. Whisk until smooth.
• Scrape down your bowl, and whisk in your sour cream and vanilla.
• Finally, Whisk in your eggs one at a time. Whisk until combined, don't over-mix your batter!
• Scrape down your bowl once more to make sure everything is well combined.
• Pour your batter into your cooled crust and spread evenly.

Water bath, option one:

• Bring a kettle or saucepan of water to a boil.
• Wrap springform pan in two layers of heavy-duty aluminum foil.
• Add, and bake your crust per instructions. Add cheesecake filling once cool.
• Take your unbaked cheesecake and place in a roasting pan. Transfer your roasting pan to an oven rack.
• Pour your boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Water bath, option two:

• Bring a kettle or saucepan of water to a boil.
• Transfer a roasting pan to the bottom rack of your oven.
• Transfer the unbaked cheesecake to the middle rack of your oven, just above the roast pan.
• Carefully pour the boiling water into the roasting pan.

Bake:

• Shut the oven door as soon as you carefully pour the boiling water in your roast pan. We want to keep as much steam in the oven as possible.
• Bake at 350°f for 60-75 minutes until your cheesecake is slightly puffed and golden. The center of your cheesecake will have a slight jiggle when nudged.
• Allow to cool at room temp for two hours.
• After two hours, wrap with saran wrap, and pop your cheesecake in the fridge overnight.
• After sitting in the fridge overnight, it should be quite easy to remove your cheesecake from the bottom of your springform pan.
• Very Gently, wiggle a butter knife between the bottom of your pan and the cheesecake to lift the crust a bit. Then gently lift your cheesecake off of your pan.

  *if you used parchment paper, you should be able to lift it off the base of your pan very easily.

Toppings:

• The following morning, prepare your toppings.
• Whipped cream: In a mixing bowl with either a stand or hand mixer, whip your whipped cream mixture until soft peaks form.
• Jam: In a pot, add your raspberries, sugar and lemon juice. Bring to a boil while continuously mixing with a wooden spoon. Simmer for 20 minutes while continuously mixing to ensure that your jam doesn't burn on the bottom of your pot.
• Plop your homemade whipped cream on the top of your cheesecake. Spread evenly.
• Spread on a hefty amount of raspberry jam once cooled.
• Decorate with some fresh raspberries & top with lemon zest.
• Slice into about 8-10 pieces, and you're done!

Keyword bakedcheesecake, cheesecake, dessert, jam, raspberry, whippedcream