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Looking for a baked raspberry cheesecake recipe? This cheesecake is better than any store bought or pre-made raspberry cheesecake and you will not believe how easy it is to make.
Oh and don’t miss this Cheesecake Recipe! It’s a reader favorite!
Cheesecake is a specialty dessert that many love but are afraid to make at home. Some people think it is too hard to make at home. It really isn’t hard or time-consuming. Once you have made this baked raspberry cheesecake once, you will see that making cheesecake at home is easy.
What to Serve with Baked Raspberry Cheesecake
Baked raspberry cheesecake is such a great dessert. It is easy enough to make just because you like cheesecake and it is special enough to make when guests are coming over. What else can make to make this cheesecake even better:
Toppings:
More Cheesecake Recipes:
Variations to Baked Raspberry Cheesecake
While there are only so many ways you can change the baked raspberry cheesecake. A few suggestions:
- Raspberries on top: You can add few raspberries to the top of your bakes raspberry cheesecake.
- Raspberry Sauce: You can buy or make a raspberry sauce.
Ingredients for Baked Raspberry Cheesecake
- graham cracker crumbs
- butter
- sugar
- raspberries
- sugar
- cream cheese
- sugar
- lemons (juiced & zested)
- sour cream
- eggs
- vanilla
How to Make Baked Raspberry Cheesecake
In a food processor, blend graham crackers (about 2 sleeves) until fine consistency. In a bowl combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased springform pan. Bake crust for about 10 mins, remove and let cool.
In a stand mixer, beat cream cheese until smooth and fluffy. In this order add sugar, lemon juice, lemon zest, sour cream, and mix after each addition. Then add eggs one at a time and vanilla. Pour into cooled crust.
In a food processor, add raspberries, water, and sugar and blend. By the spoonful, drop the raspberry filling on top of batter.
Using a butter knife, swirl the raspberry filling into the batter.
Bake at 350 for about 60 minutes.
Once removed from the oven, use a butter knife and run along edges to remove from the side of pan to prevent cracking as it cools.
Let cool at least 1 hour before removing the springform pan.
Chill in refrigerator about 6 hours until set.
Raspberry Cheesecake
Looking for a baked raspberry cheesecake? This raspberry cheesecake is better than any store bought or pre-made raspberry cheesecake and you will not believe how easy it is to make. Make this baked raspberry cheesecake tonight.
Servings 12
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 stick butter melted
- 1 tbsp sugar
Raspberry Swirl:
- 1 cup fresh raspberries
- 1 tbsp water
- 1 tbsp sugar
Cheesecake Filling:
- 24 oz cream cheese room temp
- 1 cup sugar
- 2 lemons juiced & zested
- 8 oz sour cream
- 3 eggs
- 1 tsp vanilla
Instructions
- In a food processor, blend graham crackers (about 2 sleeves) until fine consistency.
- In a bowl combine graham cracker crumbs, melted butter, and sugar.
- Press into the bottom of a greased springform pan.
- Bake crust for about 10 mins, remove and let cool.
- In a stand mixer, beat cream cheese until smooth and fluffy.
- In order to add sugar, lemon juice, lemon zest, sour cream, and mix after each addition.
- Then add eggs one at a time and vanilla.
- Pour into cooled crust.
- In a food processor, add raspberries, water, and sugar and blend.
- 10. By the spoonful, drop the raspberry filling on top of batter.
- 11. Using a butter knife, swirl the raspberry filling into the batter.
- 12. Bake at 350 for about 60 minutes.
- 13. Once removed from the oven, use a butter knife and run along edges to remove from the sides of pan to prevent cracking as it cools.
- 14. Let cool at least 1 hour before removing the springform pan.
- 15. Chill in refrigerator about 6 hours until set.
Notes
Tips- use a water bath to prevent cracking.
Nutrition
Calories: 389kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 306mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 940IU | Vitamin C: 12.3mg | Calcium: 101mg | Iron: 1.2mg
Can this be made in the instant pot like some of your other cheesecakes?
You sure can! It’s the only way I’ll make a cheesecake anymore!