Baked Raspberry Cheesecake: A Deliciously Creamy Dessert Recipe

Baked Raspberry Cheesecake: A Delightful Indulgence

Baked Raspberry Cheesecake is a dessert that never fails to impress. With its creamy texture and the perfect balance of sweet and tart flavors, this cheesecake is a true crowd-pleaser. Originating from the classic cheesecake recipes that have been cherished for centuries, the addition of fresh raspberries elevates this dish to new heights, making it a favorite for special occasions and everyday celebrations alike.

People love Baked Raspberry Cheesecake not just for its exquisite taste, but also for its delightful texture. The smooth, rich filling contrasts beautifully with the crumbly crust, while the vibrant raspberries add a burst of freshness that brightens every bite. Plus, it’s surprisingly easy to make, allowing you to whip up this elegant dessert without spending hours in the kitchen. Whether you’re serving it at a dinner party or enjoying a slice after dinner, Baked Raspberry Cheesecake is sure to leave a lasting impression on your taste buds.

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Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ½ cup heavy cream
• 1 cup fresh raspberries (plus extra for garnish)
• For the raspberry sauce:
• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly.
4. Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
3. One at a time, add the eggs, mixing well after each addition. Make sure not to overmix.
4. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
5. Gently fold in the fresh raspberries, being careful not to break them apart too much.

Assembling the Cheesecake

1. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
2. Tap the pan gently on the counter to release any air bubbles that may have formed.
3. Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
4. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
5. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight.

Preparing the Raspberry Sauce

1. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring gently until the raspberries break down and the mixture starts to bubble, about 5-7 minutes.
3. Once the sauce has thickened slightly, remove it from the heat and let it cool. You can strain it through a fine-mesh sieve if you prefer a smoother sauce.

Serving the Cheesecake

1. Once the cheesecake has chilled completely, carefully remove the sides of the springform pan.
2. Transfer the cheesecake to a serving platter.
3. Drizzle the raspberry sauce over the top of the cheesecake, and garnish with additional fresh raspberries.
4. Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for neat slices.
5. Serve chilled and enjoy the delightful combination of creamy cheesecake and tart raspberries!

Storage Tips

1. Store any leftover cheesecake

   

   Conclusion:

   If you’re looking for a dessert that perfectly balances creamy richness with a burst of fruity flavor, then this Baked Raspberry Cheesecake is an absolute must-try! The velvety texture of the cheesecake combined with the tartness of fresh raspberries creates a delightful harmony that will leave your taste buds dancing. Not only is it a showstopper for any gathering, but it’s also surprisingly simple to make, making it an ideal choice for both novice and experienced bakers alike.

   When it comes to serving suggestions, this cheesecake shines on its own, but you can elevate it even further by adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. For an extra touch of elegance, consider drizzling a raspberry coulis over the top or garnishing with fresh mint leaves. If you’re feeling adventurous, you can also experiment with different fruit toppings such as strawberries, blueberries, or even a mixed berry compote to suit your taste preferences. Each variation brings a unique twist to the classic recipe, allowing you to customize it for any occasion.

   I encourage you to give this Baked Raspberry Cheesecake a try! Whether you’re celebrating a special occasion or simply indulging in a sweet treat after dinner, this cheesecake is sure to impress. Don’t forget to share your experience with friends and family, and let them know how much you enjoyed making it. I would love to hear about your variations and any tips you discovered along the way.

   Remember, baking is not just about following a recipe; it’s about creating memories and sharing joy with those you love. So roll up your sleeves, gather your ingredients, and dive into the delightful world of cheesecake making. I promise you won’t regret it! Happy baking!

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   Baked Raspberry Cheesecake: A Deliciously Creamy Dessert Recipe

   This creamy Raspberry Cheesecake features a buttery graham cracker crust, a rich cream cheese filling with fresh raspberries, and a tangy raspberry sauce on top. It's a delightful dessert perfect for any occasion, sure to impress your guests!

   Prep Time30 minutes

   Cook Time60 minutes

   Total Time330 minutes

   Category: Easy Desserts

   Yield: 12 servings

   Save This Recipe

   Ingredients

   • 1 ½ cups graham cracker crumbs
   • ½ cup unsalted butter, melted
   • ¼ cup granulated sugar
   • 1 teaspoon vanilla extract
   • 24 ounces cream cheese, softened
   • 1 cup granulated sugar
   • 3 large eggs
   • 1 teaspoon vanilla extract
   • 1 cup sour cream
   • ½ cup heavy cream
   • 1 cup fresh raspberries (plus extra for garnish)
   • 1 cup fresh raspberries
   • ¼ cup granulated sugar
   • 1 tablespoon lemon juice

   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture resembles wet sand.
   3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly.
   4. Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
   5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
   6. Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
   7. One at a time, add the eggs, mixing well after each addition. Make sure not to overmix.
   8. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
   9. Gently fold in the fresh raspberries, being careful not to break them apart too much.
   10. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
   11. Tap the pan gently on the counter to release any air bubbles that may have formed.
   12. Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
   13. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
   14. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight.
   15. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
   16. Cook over medium heat, stirring gently until the raspberries break down and the mixture starts to bubble, about 5-7 minutes.
   17. Once the sauce has thickened slightly, remove it from the heat and let it cool. You can strain it through a fine-mesh sieve if you prefer a smoother sauce.
   18. Once the cheesecake has chilled completely, carefully remove the sides of the springform pan.
   19. Transfer the cheesecake to a serving platter.
   20. Drizzle the raspberry sauce over the top of the cheesecake, and garnish with additional fresh raspberries.
   21. Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for neat slices.
   22. Serve chilled and enjoy the delightful combination of creamy cheesecake and tart raspberries!

   Notes

   • For a smoother raspberry sauce, strain it through a fine-mesh sieve to remove the seeds.
   • This cheesecake can be made a day in advance and stored in the refrigerator for optimal flavor.