Baked Raspberry Cheesecake is a delightful dessert that turns any gathering into a special occasion. For busy moms, this cheesecake brings comfort and joy with every slice. Quick to prepare and bursting with fresh flavors, it is sure to impress your family and friends. Best of all, it requires minimal effort; perfect for your hectic schedule.
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Why You Will Love This Recipe
This Baked Raspberry Cheesecake ticks all the right boxes for families. It combines simple ingredients that you likely have on hand, making it easy to whip up any time. The creamy, rich filling pairs perfectly with tart raspberries, creating a deliciously satisfying treat. Plus, this recipe involves minimal prep time and is kid-friendly, so even your little ones can help out in the kitchen. Whether it’s a weekday dinner or a weekend celebration, this cheesecake will surely become a favorite in your household.
How to Make Baked Raspberry Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional for topping)
Directions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well.
- Add eggs one at a time, beating well after each addition.
- Fold in the sour cream and raspberries gently.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours before serving.
- Top with raspberry puree if desired before serving.
Baked Raspberry Cheesecake
A delightful dessert that brings comfort and joy with every slice, combining creamy cheesecake with tart raspberries.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well.
- Add eggs one at a time, beating well after each addition.
- Fold in the sour cream and raspberries gently.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours before serving.
- Top with raspberry puree if desired before serving.
Notes
For added flavor, consider adding lemon zest to the batter or using different berries. Store tightly covered in the refrigerator for up to 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
How to Serve
Serve slices of this Baked Raspberry Cheesecake as a sweet treat after dinner, or include it in a dessert spread for gatherings. Offering it with a dollop of whipped cream or alongside fresh berries enhances its appeal. It pairs beautifully with a cup of coffee or tea, making it a wonderful choice for afternoon snacks.
How to Store
This cheesecake stays fresh in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for about 5-7 days. If you want to freeze leftovers, slice the cheesecake and wrap individual pieces in plastic wrap, then place them in a freezer bag. Thaw in the refrigerator before serving.
Tips and Variations
For an extra flavor twist, try adding a hint of lemon zest to the cheesecake batter. You can also substitute other berries, like blueberries or strawberries, for a different taste. If you’re short on time, make the crust using store-bought cookie crumbs. Adjusting the sweetness is also easy; just reduce the sugar if you prefer a less sweet dessert.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just make sure to thaw and drain any excess liquid before adding them to the batter.
How can I tell when the cheesecake is done?
The cheesecake should be mostly set with a slight jiggle in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! You can prepare it a day or two in advance. Just store it in the refrigerator until you are ready to serve.
Conclusion
Baked Raspberry Cheesecake is a crowd-pleaser that fits perfectly into your family’s routine. With its creamy richness and vibrant raspberry flavor, you won’t be able to resist making it again and again. Try this recipe today and save it for later—your family will thank you!
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