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The Best Raspberry Cheesecake Recipe

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4.2 from 64 reviews

Indulge in this rich and creamy raspberry cheesecake featuring a buttery digestive biscuit crust, a smooth raspberry-infused cream cheese filling, and a luscious homemade raspberry sauce topping. Baked in a water bath to achieve the perfect texture, this cheesecake combines fresh and reduced raspberries for bold flavor and an elegant presentation.

  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 225 g digestive biscuits (finely crushed)
  • 156 g unsalted butter (melted)

Cheesecake Filling

  • 675 g cream cheese bricks (at room temperature)
  • 200 g caster sugar
  • 3 tbsp corn flour (corn starch)
  • ¼ tsp salt
  • ½ tbsp vanilla extract
  • 3 large eggs (60-63 g each in shell)
  • 1 egg yolk
  • 160 g sour cream (or heavy cream)
  • 125 g raspberry puree (made from raspberries cooked and reduced)

Raspberry Puree

  • 400 g raspberries (fresh or frozen)
  • 1 tbsp caster sugar

Raspberry Sauce

  • 200 g raspberries (fresh or frozen)
  • 5 tbsp caster sugar (or to taste)
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 2 tsp corn flour (corn starch)
  • 2 tsp water
  • 5 g unsalted butter
  • 2 tsp raspberry liqueur like Chambord or crème de framboise (optional)
  • 200 g fresh raspberries (reserve for folding into sauce and garnishing)

Instructions

  1. Prep: Prepare all ingredients by measuring and bringing cream cheese to room temperature. Grease and foil-wrap an 8-inch springform pan.
  2. Preheat oven: Set oven rack on lower half and preheat to 160°C (320°F) using top and bottom heat.
  3. Make crust: Mix melted butter into crushed biscuits until moist but not greasy. Press into base and sides of pan evenly. Bake for 15 minutes, cool, then freeze until ready.
  4. Make raspberry puree: Heat 400 g raspberries and 1 tbsp sugar in saucepan until soft (~6 minutes). Blend and strain through fine sieve, discarding seeds.
  5. Reduce puree: Return puree to saucepan, cook over medium stirring often until thick and reduced to about 120 g (½ cup), about 6-8 minutes. Cool.
  6. Prepare water bath: Boil water in kettle or pot.
  7. Make filling base: Beat cream cheese in stand mixer until smooth (~4 minutes). In separate bowl mix sugar, salt, and corn flour.
  8. Incorporate sugar mixture: Add sugar-starch mix to cream cheese slowly, beat 4 more minutes until lightened, scraping bowl as needed.
  9. Add flavor & eggs: Beat in vanilla extract for 10 seconds. Add eggs and yolk one at a time, beating well (40-45s each).
  10. Add sour cream: On lowest speed, mix in sour cream until combined.
  11. Optional straining: Strain batter through fine sieve to remove lumps for ultra smooth texture.
  12. Add raspberry puree: Stir in cooled raspberry puree until evenly mixed and pink.
  13. Fill pan: Pour batter into prepared crust, smooth surface, tap pan to release air bubbles.
  14. Bake in water bath: Place foil-wrapped pan in roasting pan, add boiling water halfway up sides. Bake 1 hour 10 minutes until edges firm and center slightly wobbly.
  15. Cool in oven: Turn off oven, prop door open, let cheesecake sit in water bath for 1 hour.
  16. Remove and cool: Take cheesecake from water bath carefully, remove foil. Run thin knife around edges. Cool completely at room temperature on wire rack.
  17. Refrigerate: Cover loosely with foil, chill at least 4 hours or overnight.
  18. Make raspberry sauce: Heat 200 g raspberries with sugar and lemon juice until soft (~5 minutes). Blend, strain, discard seeds.
  19. Reduce sauce: Cook puree 2-3 minutes more. Mix corn starch with water; stir into sauce to thicken.
  20. Finish sauce: Remove from heat, stir in vanilla, butter, and optional liqueur. Cool.
  21. Add fresh raspberries: Reserve 2 tbsp sauce. Gently fold fresh raspberries into remaining sauce, loosen with water if too thick.
  22. Serve: Release cheesecake from pan. Spread reserved sauce on top. Spoon raspberry-coated berries over cheesecake. Garnish with more fresh raspberries if desired.
  23. Slice: For clean slices, dip knife blade in hot water and wipe dry before each cut.

Notes

  • For softer crust, skip baking crust and freeze after pressing.
  • Straining the filling batter removes lumps for smooth texture.
  • Water bath prevents cracks and ensures even gentle baking.
  • Be careful removing foil after baking since water can seep between layers.
  • The jiggle test helps avoid overbaking; edges should be firm, center slightly wobbly.
  • Adding fresh raspberries in sauce adds freshness and texture contrast.
  • Use a non-serrated knife dipped in hot water to ensure neat slices.
  • Adjust sugar in raspberry sauce to taste depending on berry sweetness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/the-best-raspberry-cheesecake-recipe/