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Slice of raspberry cheesecake topped with fresh raspberry compote, featuring a creamy pink filling, graham cracker crust, and vibrant berry sauce dripping down the sides.

Raspberry Cheesecake

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A rich, ultra-smooth baked Raspberry Cheesecake swirled with freeze-dried raspberry powder and crowned with a glossy fresh raspberry sauce.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 8 hours 20 minutes
Servings: 16 Slices
Course: Baking, Dessert
Cuisine: American, Western
Calories: 368
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups Graham cracker crumbs finely crushed for an even crust
  • ¼ cup Light brown sugar packed for richer flavor
  • 10 tablespoon Unsalted butter fully melted
  • 24 oz Cream cheese softened to room temperature
  • ¾ cup Granulated sugar for sweetness and texture
  • 1 teaspoon Pure vanilla extract for added flavor depth
  • 1 oz Freeze-dried raspberries processed into fine powder
  • ½ cup Sour cream room temperature for smooth mixing
  • ¼ cup Heavy cream room temperature
  • 4 large Eggs room temperature
  • 12 oz Frozen raspberries for cooking into sauce
  • ½ cup Granulated sugar for raspberry topping
  • 12 oz Fresh raspberries washed and dried
  • 3 tablespoon Water added gradually for sauce consistency

Method
 

  1. Preheat the oven to 325°F and prepare a 9-inch springform pan with nonstick spray and a parchment-lined base.
  2. Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl until evenly moistened.
  3. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan, then compact well.
  4. Bake the crust until lightly set and fragrant, about 11 minutes.
  5. Begin heating water for the water bath while preparing the filling.
  6. Beat the softened cream cheese and granulated sugar until completely smooth and creamy.
  7. Blend the freeze-dried raspberries into a fine powder, then mix them with the vanilla, sour cream, and heavy cream until fully incorporated.
  8. Gently blend in the eggs on low speed just until combined, avoiding overmixing.
  9. Pour the cheesecake batter over the cooled crust and smooth the surface.
  10. Place the cheesecake in a protected water bath setup and carefully add hot water halfway up the outer pan.
  11. Bake until the outer edges are set while the center still has a slight wobble, about 70–80 minutes.
  12. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 30 minutes.
  13. Transfer the cheesecake to a cooling rack and let it cool completely in the pan.
  14. Cover the pan and refrigerate for at least 6 hours or overnight.
  15. Cook the frozen raspberries and sugar in a saucepan until the berries soften and the mixture begins to simmer.
  16. Blend the raspberry mixture until smooth, then strain through a fine sieve to remove seeds.
  17. Return the strained sauce to the saucepan and simmer until thickened, about 10 minutes.
  18. Transfer the sauce to a bowl and cool completely before stirring in the water a little at a time until pourable.
  19. Fold the fresh raspberries into the cooled sauce until evenly coated.
  20. Remove the chilled cheesecake from the pan, discard the parchment, and spoon the raspberry topping over the surface before serving.

Nutrition

Serving: 105gCalories: 368kcalCarbohydrates: 32gProtein: 4gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 70mgSodium: 225mgPotassium: 99mgFiber: 0.4gSugar: 24gVitamin A: 889IUVitamin C: 0.1mgCalcium: 66mgIron: 1mg

Notes

Pull all dairy ingredients — cream cheese, sour cream, heavy cream, and eggs — out of the refrigerator at least 2 hours before you begin. Room-temperature dairy blends more smoothly and helps prevent cracks in the finished cheesecake.

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