Raspberry Cheesecake

By Makinze GorePublished: Jan 20, 2023

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raspberry cheesecake with raspberry sauce swirl

PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE

This creamy, decadent cheesecake is swirled with a raspberry sauce to create a showstopper of a dessert. The raspberry sauce will make more than you need for the swirls, but you’ll want to keep it to serve extra spooned over the slices. The buttery crust isn’t a traditional graham cracker crust; instead, it’s made with shortbread cookies and provides the perfect base. The filling is smooth and tangy, but not overly sweet.

I know cheesecakes can feel intimidating, but this one is simple and straightforward. Using a water bath is recommended and isn’t very complicated. Place your springform pan in a deep and wide roasting pan and, after placing the pan in the oven, carefully pour boiling water into the pan. Adding the water after it’s in the oven helps prevent sloshing the water all over your cheesecake. A water bath will keep your cheesecake from cracking, as will cooling it in your off oven for a bit.

If raspberry is your jam, you are going to want to try our raspberry tiramisu.

Did you make this recipe? Let us know how it went in the comments!

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Yields:: 10 serving(s)
Prep Time:: 20 mins
Total Time:: 8 hrs
Cal/Serv:: 245

Ingredients

Raspberry Sauce

12 oz.
fresh or frozen raspberries
1/4 c.
(50 g.) granulated sugar
1 1/2 tsp.
cornstarch
Juice of 1/2 lemon

Crust

1
(10-oz.) box shortbread cookies
1/4 c.
(50 g.) granulated sugar
1/4 tsp.
kosher salt
4 tbsp.
unsalted butter, melted

Cheesecake

4
(8-oz.) blocks cream cheese, softened
1 c.
(200 g.) granulated sugar
3
large eggs
1/4 c.
(55 g.) plain Greek yogurt, preferably whole-fat
Juice and zest of 1/2 lemon
1 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
Raspberries, for serving (optional)

Nutrition Information

Per Serving (Serves 10)

Calories245 Fat12 gSaturated fat5 gTrans fat0 gCholesterol12 mgSodium148 mgCarbohydrates30 gFiber3 gSugar18 gProtein2 gVitamin D0 mcgCalcium14 mgIron1 mgPotassium82 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

Raspberry Sauce
1. Step 1In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
2. Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
3. Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
Crust
1. Step 1Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
2. Step 2Press cookie mixture into bottom and up sides of prepared pan.
3. Step 3Bake crust until lightly golden, 12 to 15 minutes. Let cool.
Cheesecake
1. Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
2. Step 2Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
3. Step 3Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
4. Step 4Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
5. Step 5Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
6. Step 6Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
7. Step 7Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.

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PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.