Raspberry Cheesecake
Raspberry Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 24 ounces cream cheese, softened, full-fat
- 3/4 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon lemon zest, finely grated (optional)
For the Raspberry Coulis
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (optional, for thickening)
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until well combined and the crumbs are evenly moistened.
⏱️ 5 min
- 3
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350
- 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 5
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 6
Gradually add the 3/4 cup of granulated sugar to the cream cheese, beating until just combined. Do not overmix.
⏱️ 2 min
- 7
Stir in the sour cream, vanilla extract, and optional lemon zest until just incorporated.
⏱️ 1 min
- 8
Add the large eggs one at a time, beating on low speed after each addition just until the yolk disappears. Be careful not to overmix, as this can incorporate too much air and cause cracks in the cheesecake.
⏱️ 2 min
- 9
Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 10
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Do not open the oven door during baking if possible.
⏱️ 60 min•🌡️ 325
- 11
Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
⏱️ 60 min
- 12
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min
- 13
While the cheesecake chills, prepare the raspberry coulis. In a small saucepan, combine the raspberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min
- 14
For a smooth coulis, press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds. Return the strained coulis to the saucepan.
⏱️ 5 min
- 15
If thickening, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Bring the coulis back to a gentle simmer, stirring constantly, until it thickens slightly, about 1-2 minutes. Remove from heat and let cool completely. The coulis will thicken further as it cools.
⏱️ 5 min
- 16
Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Top slices of cheesecake with a generous spoonful of raspberry coulis before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 24 ounces cream cheese, softened, full-fat
- 3/4 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon lemon zest, finely grated (optional)
For the Raspberry Coulis
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (optional, for thickening)
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until well combined and the crumbs are evenly moistened.
⏱️ 5 min - 3
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350 - 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 5
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 6
Gradually add the 3/4 cup of granulated sugar to the cream cheese, beating until just combined. Do not overmix.
⏱️ 2 min - 7
Stir in the sour cream, vanilla extract, and optional lemon zest until just incorporated.
⏱️ 1 min - 8
Add the large eggs one at a time, beating on low speed after each addition just until the yolk disappears. Be careful not to overmix, as this can incorporate too much air and cause cracks in the cheesecake.
⏱️ 2 min - 9
Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 10
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Do not open the oven door during baking if possible.
⏱️ 60 min•🌡️ 325 - 11
Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
⏱️ 60 min - 12
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min - 13
While the cheesecake chills, prepare the raspberry coulis. In a small saucepan, combine the raspberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min - 14
For a smooth coulis, press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds. Return the strained coulis to the saucepan.
⏱️ 5 min - 15
If thickening, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Bring the coulis back to a gentle simmer, stirring constantly, until it thickens slightly, about 1-2 minutes. Remove from heat and let cool completely. The coulis will thicken further as it cools.
⏱️ 5 min - 16
Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Top slices of cheesecake with a generous spoonful of raspberry coulis before serving.
⏱️ 5 min