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Creamy Baked Raspberry Cheesecake with Vibrant Raspberry Topping Recipe

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3.8 from 72 reviews

Raspberry Cheesecake is a creamy baked cheesecake topped with a vibrant raspberry compote and finished with elegant whipped cream rosettes, offering a perfect balance of sweet-tart and rich flavors ideal for celebrations or indulgent treats.

Ingredients

Units Scale

Crust

  • 200 g graham crackers or digestive biscuits (crushed)
  • 100 g melted butter
  • 2 tbsp sugar

Cheesecake Filling

  • 600 g cream cheese (softened)
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Raspberry Topping

  • 2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Whipped Cream Decoration

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the crust Preheat oven to 170°C (340°F). Mix crushed graham crackers, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then cool.
  2. Make the cheesecake filling Beat cream cheese and sugar until smooth and creamy.
  3. Add eggs Add eggs one at a time, mixing gently after each addition.
  4. Add remaining ingredients Mix in sour cream, vanilla extract, and cornstarch until smooth.
  5. Bake the cheesecake Pour filling onto the crust and bake for 45–55 minutes, until the center is slightly jiggly.
  6. Cool and chill Let the cheesecake cool in the oven with the door slightly open. Refrigerate for at least 4 hours or overnight.
  7. Make raspberry topping In a saucepan, cook raspberries, sugar, and lemon juice over medium heat. Stir in the cornstarch slurry and cook until thickened. Cool completely.
  8. Decorate the cheesecake Spread raspberry topping over the chilled cheesecake.
  9. Pipe whipped cream Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe decorative rosettes around the edges.
  10. Serve Slice and enjoy the rich, creamy raspberry cheesecake.

Notes

  • Use room temperature cream cheese for the smoothest texture.
  • Strain the raspberry sauce if you prefer fewer seeds.
  • Chilling overnight gives the best flavor and clean slices.
  • A water bath helps prevent cracks.

Find it online: https://yumfoodusa.com/creamy-baked-raspberry-cheesecake-with-vibrant-raspberry-topping-recipe/