Creamy Raspberry Cheesecake (Printer-friendly)

Luscious velvety cheesecake with fresh raspberry swirl and buttery graham crust, perfectly balanced between sweet and tart.

# What You’ll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 24 oz cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream, room temperature
09 - 1/4 cup heavy cream
10 - 2 tsp pure vanilla extract
11 - 2 tsp lemon juice
12 - 1 tbsp all-purpose flour

→ Raspberry Swirl

13 - 2 cups fresh raspberries
14 - 2 tbsp granulated sugar
15 - 1 tsp lemon juice

# How-To Guide:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until raspberries break down and mixture thickens (5–7 minutes). Push through a fine sieve to remove seeds; set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add sour cream, heavy cream, vanilla, lemon juice, and flour; beat until just combined.
05 - Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce over the filling and gently swirl with a skewer or knife. Add remaining filling and repeat with remaining raspberry sauce, swirling again.
06 - Place springform pan in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform pan.
07 - Bake for 50–60 minutes, until edges are set but center is slightly wobbly. Turn off oven, crack door open, and let cheesecake cool for 1 hour in oven.
08 - Remove from oven and water bath, then refrigerate at least 4 hours or overnight before unmolding. Serve chilled.

# Expert Advice:

01 -
  • The tangy raspberry swirl cuts through the rich creaminess in a way that feels like a secret you discovered by accident but now can't live without
  • Water bath baking sounds fancy and intimidating but it's the actual reason your cheesecake won't crack and you'll feel like a kitchen genius
  • This recipe balances that restaurant quality texture with homemade warmth—people will assume you spent hours more than you actually did
02 -
  • Room temperature ingredients aren't a suggestion—cold cream cheese or eggs will create lumps that no amount of mixing can fix
  • Opening the oven door during baking causes temperature fluctuations that lead to cracks—resist the urge to check on it
  • The water bath sounds like extra work but it's the difference between a silky smooth cheesecake and one that's dry or cracked
03 -
  • Run a thin knife around the edge of the pan before releasing the springform—it helps prevent the dreaded stuck crust situation
  • If you notice the cheesecake browning too quickly, tent it loosely with foil but don't open the oven door completely

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