Raspberry Cheesecake
A luscious, protein-packed raspberry cheesecake with a buttery graham cracker crust and vibrant raspberry swirl. Baked in a water bath and chilled overnight, it delivers smooth texture and rich flavor—perfect for everyday indulgence or festive occasions.
Equipment
- 9×3-inch springform pan or cake pan with removable bottom (1)
- Parchment Paper (as needed)
- Medium saucepot (1)
- Fine mesh sieve (1)
- Mixing bowls (2)
- Handheld or stand mixer (1)
- Silicone spatula (1)
- Rolling pin or measuring cup (for crust pressing)
- Aluminum foil (as needed)
- Baking dish larger than the springform pan (1)
- Bamboo skewer or toothpick (1)
Ingredients
Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 4 tablespoons sugar
- 1 teaspoon lemon juice
Crust:
- 2 cups ground graham crackers or gluten-free graham crackers
- ½ cup unsalted butter melted
- 1½ tablespoons powdered sugar
Cheesecake Filling:
- 24 oz full-fat cream cheese room temperature
- ¾ cup full-fat Greek yogurt
- 1½ cups sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
Garnish:
- Fresh raspberries
- Fresh mint leaves
Instructions
- Prepare the Raspberry Sauce: Begin by making the fresh raspberry sauce, which will add vibrant flavor and a natural sweetness to your cheesecake. In a medium saucepot, combine 2 cups fresh or frozen raspberries, 4 tablespoons sugar, and 1 teaspoon lemon juice. If using frozen raspberries, allow them to thaw completely before starting. Place the saucepot over medium heat and cook gently for about 6–7 minutes, stirring occasionally. Mash the berries with a fork or silicone spatula until soft. Remove from heat and strain the mixture through a fine mesh sieve into a bowl, pressing the pulp to extract all juice while discarding seeds. Return the strained sauce to the pot and cook for an additional 2 minutes to thicken slightly. Remove from heat and set aside to cool while preparing the crust.
- Prepare and Bake the Crust: Preheat your oven to 325°F (165°C). Line a 9×3-inch springform pan or a cake pan with removable bottom with parchment paper, ensuring both the bottom and sides are covered. In a mixing bowl, combine 2 cups finely ground graham crackers with 1½ tablespoons powdered sugar. Add ½ cup melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed. Transfer the crumb mixture into the prepared pan and use the back of a measuring cup or a small glass to press it evenly along the bottom and slightly up the sides. Bake for 10 minutes, then remove from the oven and allow to cool completely before adding the filling.
- Prepare the Cheesecake Filling: Place 24 ounces full-fat cream cheese and ¾ cup full-fat Greek yogurt into a large mixing bowl. Beat with a handheld or stand mixer on medium speed until smooth and creamy, with no lumps remaining. Add 1½ cups sugar and 2 teaspoons vanilla extract, mixing until fluffy, about 2–3 minutes. Add 5 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in 3 tablespoons cornstarch until the batter is smooth and lump-free. Pour the cheesecake filling evenly into the cooled crust, smoothing the top gently with a spatula.
- Create the Raspberry Swirl: To create the beautiful raspberry swirl, spoon small dollops of the cooled raspberry sauce onto the surface of the cheesecake, spacing them evenly. Begin with about two teaspoons per dot and add more if desired. Arrange the dots in concentric circles to create a professional look. Using a bamboo skewer or toothpick, gently drag through each dot in alternating inward and outward motions to achieve a balanced swirl pattern. This step will give the cheesecake a visually stunning finish.
- Bake in a Water Bath: Wrap the bottom and sides of your springform pan with aluminum foil to prevent leakage. Place the pan inside a larger baking dish and pour warm water into the dish until it reaches about 2 inches high, ensuring the water level stays below the cheesecake. Bake at 325°F (165°C) for 1 hour and 35 minutes. The center should still jiggle slightly when shaken gently. Overbaking can cause cracks and dryness, so keep an eye on the texture.
- Cool and Chill the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to cool gradually and prevent cracks. Remove from the water bath, unwrap the foil, and transfer the cheesecake to the refrigerator. Chill for at least 8 hours or overnight to allow the cheesecake to set completely and develop its rich texture and flavor.
- Serve and Garnish: When ready to serve, carefully remove the cheesecake from the springform pan. Use a warm knife to slice cleanly. Garnish each slice with fresh raspberries and mint leaves for an elegant touch. Serve chilled for the best texture and flavor experience.
Notes
- Always ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
- Use full-fat cream cheese and Greek yogurt for a rich, creamy texture and optimal flavor.
- Fresh raspberries are ideal for the sauce, but frozen berries work well if fresh are unavailable.
- When pressing the crust, apply even pressure to prevent uneven thickness.
- Baking in a water bath is essential for preventing cracks and ensuring a creamy consistency.
- Chill the cheesecake overnight for the best flavor, texture, and sliceability.
