Raspberry cheesecake has become the traditional birthday cake for my husband. He adores cheesecake more than any other dessert.

This cheesecake is so fluffy. It has a delicious graham cracker crust and a tart swirl of raspberry in every bite. The raspberry sauce is mixed into the cheesecake and there is extra sauce to drizzle on top of each piece.

Raspberries are a vitamin rich fruit. They also contain antioxidants and fiber that aid in digestion, inflammation, and chronic diseases. Research has been conducted on the effects of raspberry consumption and cancer. One study showed an antioxidant in raspberries was able to kill cancer cells!

Although raspberries tend to be pricy during certain times of the year, it is always good to stock up when they are on sale and freeze them. I flash freeze raspberries on a sheet pan before packaging them in freezer bags, so they don’t become a hard ball of frozen raspberry. Two cups of frozen raspberries fit nicely in a quart sized freezer bag. We also have fresh raspberries growing in our garden, but those seem to disappear by little people looking for a quick sweet treat!

Raspberries are a perennial plant, meaning they will grow back every year. They are fairly easy to grow, and the bush gets bigger every year, yielding more raspberries! Raspberries can literally grow in almost all growing zones in the continental US, from zone 3-10. Wouldn’t it be great to have your own supply of fresh, super healthy berries!!

Cheesecake is great for storage as well. It can be frozen for up to 6 months and refrigerated for up to a week. If you pre-slice the cheesecake before freezing, you can take out a few pieces at a time as needed!

Print Recipe

Raspberry Cheesecake

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Equipment

Saucepan
Medium mixing bowl
Small strainer or cheesecloth
stand mixer
9-inch springform pan

Ingredients

Raspberry sauce

2 cups Raspberries
1/4 cup Sugar
1/4 cup Water
1 tsp Vanilla
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
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.