Raspberry cheesecake has become the cherished traditional birthday cake for my husband. He adores cheesecake more than any other dessert.
This particular cheesecake is a luxurious delight, boasting a light and airy texture that practically melts in your mouth. Its base features a perfectly baked graham cracker crust that adds a delightful crunch, complemented by a swirl of tart raspberry in each luscious bite. The raspberry sauce is elegantly integrated into the creamy cheesecake filling. Even more, there’s an indulgent drizzle of extra sauce atop each slice, enhancing both the flavor and presentation.
How Amazing are Raspberries?
Raspberries are not just a delicious fruit; they are a powerhouse of vitamins and nutrients. Rich in antioxidants, they also provide a healthy dose of fiber that supports digestion and helps combat inflammation and chronic diseases. Fascinating research has even explored the potential of raspberries in fighting cancer, with one noteworthy study revealing that an antioxidant found in these vibrant berries can effectively kill cancer cells! For more information about these amazing little berries, see Benefits, Nutrition, and Facts.
While raspberries can sometimes be a bit pricey, it’s always wise to stock up during sales and freeze them for later use. I like to flash freeze the berries on a sheet pan, ensuring they remain separate and don’t clump together into a solid mass. I can easily fit two cups of these frozen gems into a quart-sized freezer bag.
In addition, we are fortunate enough to have fresh raspberries thriving in our garden. However, they tend to vanish quickly as little hands reach for these sweet, juicy treats! Raspberries are a perennial plant, meaning they return year after year, with each season yielding even more fruit. They are relatively easy to cultivate, and over time, the bush expands, producing an abundance of berries. Surprisingly, raspberries can thrive in nearly every growing zone across the continental United States, from zone 3 to zone 10. Just imagine the joy of having a fresh, healthy supply of these remarkable berries right at your fingertips!
Preparation, Servings and Storage
Making raspberry cheesecake is a breeze, though it requires about 90 minutes of your time. The reward? A delectable, creamy slice that’s sure to impress. This 9-inch cake serves up to 12 people, making it the perfect dessert for gatherings or a sweet treat to enjoy later! Don’t miss out on this delightful addition to your dessert recipe collection!
One of the fantastic attributes of cheesecake is its storability. It can be frozen for up to six months, maintaining its delightful flavor and texture, or kept in the refrigerator for about a week if you’re planning to enjoy it sooner. For added convenience, consider pre-slicing the cheesecake before freezing it; this way, you can effortlessly take out a few pieces at a time.
Love Making Cakes? Next try:
Raspberry Pineapple Upside-down Cake
Raspberry Cheesecake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
Raspberry sauce
- 2 cups Raspberries
- 1/4 cup Sugar
- 1/4 cup Water
- 1 tsp Vanilla extract
- 2 tsp Tapioca flour
Cheesecake crust
- 1½ cups Graham cracker crumbs (Organic)
- 1/3 cup Sugar
- 6 tbsp Butter, melted
Cheesecake filling
- 3 8oz Cream cheese (room temperature)
- 1 cup Sugar
- 2 tsp Vanilla extract
- 3 Eggs
- 1 cup Sour cream
Instructions
- In a medium sized saucepan over medium heat, simmer the raspberries, tapioca flour, sugar, water, and vanilla.
- Stir and simmer for 10 minutes or until the raspberries begin to break apart and the sauce thickens.
- Pour the sauce through a mesh strainer into a bowl to remove all the seeds. Press down to smash as much raspberry juice out as possible.
- Preheat the oven to 350℉
- In a medium mixing bowl. melt the butter.
- Add the graham cracker crumbs and sugar.
- Stir to combine.
- Pour the crust into the springform pan, pressing to create an even crust.
- Place the pan in the refrigerator while making the cheesecake filling.
- In a stand mixer with the paddle attachment, beat the cream cheese and sugar until combined and fluffy.
- Add the vanilla and eggs and mix again to combine.
- Add the sour cream and mix to combine all ingredients.
- Use a spatula to remove any cream cheese from the sides of the bowl and stir in.
- Remove the graham cracker crust from the refrigerator and pour the cheesecake filling into the pan.
- Dollop about a tablespoon of raspberry sauce onto the cheesecake in several spots so it looks polka dotted with raspberry sauce.
- Using a toothpick, swirl the raspberry sauce randomly around to give the sauce swirly look in the cheesecake.
- Bake for 40 minutes, reduce heat to 325℉ and continue to bake for 25-30 additional minutes or until the internal temperature of the center of the cheesecake is 145℉.
- Remove the cheesecake from the oven and allow to cool for at least one hour before removing the springform.
- Refrigerate for 3 hours before serving.
Nutrition
