Indulge in a classic, creamy baked cheesecake infused with a vibrant, tangy raspberry swirl. This elegant dessert features a buttery graham cracker crust, a velvety-smooth vanilla cream cheese filling, and a homemade raspberry sauce that’s swirled to perfection. Topped with fresh, tart raspberries and a dusting of powdered sugar, it’s a beautiful and delicious treat for any occasion. This recipe guides you through creating a bakery-quality baked cheesecake that's rich, decadent, and perfectly balanced.
Full Recipe: Baked Raspberry Cheesecake
This recipe makes a 9-inch (23cm) cheesecake.
Ingredients:
For the Graham Cracker Crust:
1 ½ cups (150g) graham cracker crumbs (or digestive biscuit crumbs)
2 tablespoons granulated sugar
6 tablespoons (85g) unsalted butter, melted
Pinch of salt
For the Raspberry Sauce (Swirl):
1 ½ cups (180g) fresh or frozen raspberries (if using frozen, thaw them first)
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 tablespoon water
For the Cheesecake Filling:
32 oz (900g) full-fat cream cheese, softened to room temperature
1 ¼ cups (250g) granulated sugar
¼ cup (30g) all-purpose flour
4 large eggs, room temperature
1 cup (240g) full-fat sour cream, room temperature
1 teaspoon vanilla extract
For Garnish:
Fresh raspberries
Powdered sugar (confectioners' sugar)
Equipment:
9-inch (23cm) springform pan
Aluminum foil (wide-width is best for waterproofing)
Large baking dish (for the water bath)
Stand mixer or electric hand mixer
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Lightly grease the 9-inch springform pan.
Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring it goes all the way up the sides. This is crucial for the water bath.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and salt. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Use the bottom of a flat cup or a measuring cup to help press it down.
Bake the crust for 10 minutes. Let it cool completely on a wire rack while you prepare the filling and sauce.
Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and water.
Cook over medium heat, mashing the raspberries with a fork, until the mixture starts to bubble and thicken slightly (about 5-7 minutes).
Strain the sauce through a fine-mesh sieve into a small bowl, pressing on the solids to extract all the juice. Discard the seeds and let the sauce cool completely.
Make the Cheesecake Filling:
Reduce the oven temperature to 325°F (160°C).
In a large mixing bowl (using a stand mixer or hand mixer), beat the softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
Add the granulated sugar and flour to the cream cheese. Beat until well combined and smooth, making sure to scrape the sides again.
Add the eggs, one at a time, beating on low speed until just incorporated after each addition. Do not overmix; you want to avoid introducing air.
Add the sour cream and vanilla extract. Beat on low speed until the batter is smooth and fully combined.
Assemble and Bake (The Water Bath):
Pour the cheesecake filling over the cooled crust and spread it evenly.
Drop dollops of the cooled raspberry sauce onto the top of the cheesecake batter.
Use a butter knife or a skewer to gently swirl the raspberry sauce into the batter in a marble pattern. Be careful not to swirl too much.
Place the foil-wrapped springform pan into the larger baking dish.
Place the whole arrangement into the preheated oven.
Carefully pour boiling water into the larger baking dish until it reaches about halfway up the sides of the springform pan.
Bake for 65-75 minutes, or until the edges are set, but the center 2-3 inches of the cheesecake are still slightly jiggly.
Cooling and Chilling:
Turn off the oven but leave the cheesecake inside with the oven door propped open about an inch. Let it cool in the warm oven for 1 hour. This helps prevent cracking.
Remove the springform pan from the water bath and take off the foil. Place the pan on a wire rack and let it cool completely to room temperature (about 2 hours).
Once cool, cover the pan with plastic wrap (ensure it doesn't touch the surface of the cheesecake) and refrigerate for at least 6 hours, or ideally overnight, until completely chilled.
Serving:
Once fully chilled, run a thin knife around the edge of the cheesecake before releasing the springform ring.
Slice the cheesecake and garnish with fresh raspberries and a dusting of powdered sugar just before serving. Enjoy!
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