Raspberry Cheesecake
Creamy tart raspberry cheesecake made with reduced raspberries for an intense berry flavor. Housed in a graham cracker crust and topped with fresh raspberries.
I’ve been meaning to get you a raspberry cheesecake recipe for a few years, ever since I shared my roasted strawberry cheesecake. Last year I finally managed to get you a blueberry cheesecake (also made by slow roasting the berries) and thought this year we’ll do raspberry!
Each berry is different though and slow roasting raspberries doesn’t quite work as well as it does with blueberries and strawberries for desserts. The latter two are much more firm when fresh and it takes a while to break them down (hence the slow roasting). Raspberries however are firm for what feels like a day, and well sometimes you just look at them funny and they’ve gone soft; so I needed a different approach.
Recipe Origins
This recipe follows the same formula as most of my cheesecakes: per brick of cream cheese, one egg (this is standard, I believe I started following this method after making this recipe, about a decade ago). My cheesecake is a bit sweeter and a bit creamier because I also add sour cream (or labneh) to the batter.
For this recipe, like the blueberry and strawberry that came before it, we’re also adding heaps of berries in order to intensely flavor the filling. If you compare them side by side you’ll note that this raspberry cheesecake has a higher percentage of berries than the others. This is partially because I wanted the flavor to be prominent and sharp, but also because raspberries break down quickly.
Last change: in the past I have added flour or starch to my cheesecakes that have a wet addition to get them to set nicely; this time I decided I’d swap out the granulated sugar for powdered sugar. There’s a little bit of it in the crust and since powdered sugar is sugar + starch, it’s a natural swap and works well here.
Recipe Ingredients
Frozen raspberries: partly because they are available year round (and I want you to make this any time~!) but also because frozen berries were picked when ripe and so they pack a ton of flavor. If you have fresh raspberries that are going soft, those would work here too.
Cream cheese: full fat bricks of cream cheese. I use philadelphia (not the one in the tub – that is softer than the bricks).
Graham crackers: or digestive biscuits. Oreos can work but you’ll need to remove the cream filling first. If you are making this gluten free, schar makes a good gf graham cracker.
Sour cream: or labne, full fat.
Butter: for the crust, salted or unsalted is fine. I’d skip any added salt in the crust if using salted butter.
Eggs: at room temperature so they will combine easily into the cheesecake batter.
Vanilla: Pure vanilla extract; for the filling and for the whipped cream.
Salt: fine sea salt, we just need a few pinches here and there.
Powdered sugar: I prefer powdered sugar made with tapioca starch (check the label) but any kind will do really.
How to Make Raspberry Cheesecake
Do ahead: make the raspberry reduction
Thaw the raspberries until they are at room temperature then puree them in a food processor.
Press the puree through a fine mesh sieve into a medium sized pot. Do your best to press and extract all the raspberry ‘juice’ from the puree, take your time and scrape the bottom of the sieve often.
Set the puree over medium low heat. We’re going to cook it until it’s less than half its initial size, much of the water has evaporated and the color is dark, the texture is thick (but not like jam!). This can take around 20 minutes, or more. When it’s done let it cool then transfer to a heat safe container and chill.
Make the Crust
Preheat the oven to 350 F. Grease an 8 inch round cake pan (I use an oil spray) then press a sheet of parchment paper into the pan; the sides will fold over each other and crumple, that’s ok. Use metal clips to hold the paper in place.
Grind the graham crackers (or cookies) into fine crumbs then stir them with the melted butter, powdered sugar and a pinch of salt (skip the pinch if using salted butter).
Press the crumbs into the bottom and up the sides of the prepared pan. The parchment makes this a little difficult but do your best. Use the bottom of a measuring cup or a jar to press it into an even, packed layer.
Prebake the crust for 10 minutes, this pre-bake will keep it crispy and help it slice nicely later on. While it’s baking you can begin with the filling.
Make the Filling
Before starting, make sure the cream cheese is at room or warm room temperature. Set it in a bowl (the bowl of a stand mixer or use a large bowl and an electric mixer, on low speed) and use a rubber spatula or the back of a wooden spoon to press it into the bowl; this helps remove lumps.
Add the, sugar, salt and vanilla and turn the mixer on low; beat on the lowest setting until smooth.
Stop to scrape the bottom and sides of the bowl as needed and mix again.
Pour in the raspberry puree and sour cream and mix until combined – stopping to scrape, as needed.
Add the eggs and powdered sugar and mix until well combined.
Because we want to avoid the possibility of any cream cheese lumps or bits, we’re going to press the cheesecake filling through a fine mesh sieve (this also helps get rid of air bubbles) into a bowl.
Pour the sieved filling into the baked crust. If you have leftover raspberry sauce, you can add swirls to the batter.
Set the pan into a larger pan (I use a 9×13” cake pan) and fill the larger pan with water so the water line meets the cheesecake height inside.
Lower the oven temperature to 325 F and set the cheesecake (in its water bath) on the middle rack.
Bake until only the middle wobbles when the pan is gently shaken, about 45 minutes (but go by what you see, not the listed timing).
Turn the oven off and leave the door open so the cake can begin to cool slowly. After ten minutes, remove the cheesecake (still in its water bath!) and set it on the counter. Let cool to room temperature.
Then remove it from the bath and transfer it to the fridge. Chill it for at least 6-8 hours, or up to two days before serving.
Questions you might have
Why bake the cheesecake in a water bath?
Surrounded by water which conducts heat more evenly, the cheesecake (a custard) will bake at a lower temperature and slower to produce the ideal cheesecake texture: irresistibly creamy. This also means the cheesecake is less likely to crack.
What if I don’t have a water bath that’s big enough to fit my cheesecake pan?
You can purchase a disposable roasting pan to act as your water bath. If you need to do entirely without the water bath, at least use a pan filled halfway with water and set it on the rack under the cheesecake. The moisture it produces in the air will help the cheesecake. Also be aware that bake time will be different; a cheesecake baked outside of a water bath bakes quicker.
Can I use a springform pan to bake the cheesecake?
Yes – you’ll have a straight sided crust which is a bonus. However, it won’t fit into most cake pans so you’ll have to do a workaround for the water bath. Also make sure to wrap it very well so no water gets in; I’d put it in a slow cooker bag and then in the water bath.
How do I know when the cheesecake is done baking?
The eggs will set around 150 F which is a good sign it’s done baking; you can use an instant read thermometer inserted into the center (the hole it makes can be covered with whipped cream 😉 ). For more of a visual cue you want to see some wobble in the center and set sides.
Can I make the cheesecake ahead of time? How long will it last?
You can make the cheesecake without the toppings about two days before serving. After that I think it’ll start to lose some of that fresh flavor. Toppings should be reserved for the day of serving (especially anything with fresh fruit).
Topping Options for Raspberry Cheesecake
In the recipe box below I have suggested stabilized whipped cream and fresh raspberries (for the cheesecake in the photos I tossed the fresh berries with a bit of lemon juice and sugar). But I’d also like to suggest this raspberry coulis for the topping; it’ll really amp up the flavor and you can still do fresh berries on top.
Also, and I wouldn’t be me if I didn’t suggest this: you can do a toasted meringue on top!
Raspberry Cheesecake Recipe
Raspberry Cheesecake
Ingredients
Raspberry Reduction
- 500g frozen raspberries thawed
Graham Cracker Crust
- 300g graham cracker crumbs
- 113g or ½ cup butter unsalted or unsalted
- Pinch fine sea salt skip if using salted butter
- 2 tablespoons powdered sugar
Raspberry Cheesecake Filling
- 454g or two bricks cream cheese at a warm room temperature
- 1 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 100g or ½ cup fine granulated sugar
- 60g or ¼ cup sour cream or labne
- 180g or ¾ cup reduced raspberry puree from above
- 65g or ½ cup plus 2 tablespoons g powdered sugar
- 2 large eggs
Topping
- Stabilized Whipped Cream
- Fresh Raspberries
Method
Make the raspberry reduction
- The raspberries should be completely thawed before starting. Place them in a food processor and puree them on high then pour the puree through a fine mesh sieve into a medium sized pot. Press as much ‘juice’ as you can out of the sieve. Discard the seeds.
- Set the pot with the puree over medium low heat and cook until the puree reduces to a little less than half its volume, it should be darker and thick (but not like jam). Remove from the heat and set aside. You can make this up to a week ahead of time if stored in an airtight container in the fridge.
Make the crust
- Preheat the oven to 350 F. Grease an eight inch round cake pan (it should be about 3 inches tall) and press a sheet of parchment into the bottom and sides of the pan. Use metal clips to hold the parchment in place.
- Grind the graham crackers into fine crumbs. In a large bowl mix the crumbs with the melted butter, powdered sugar and a pinch of salt. Stir until well mixed; when you squeeze crumbs together in your palm they should hold shape.
- Press half of the crumbs into the bottom of the pan and the other half up the sides. Parchment makes this slightly difficult so just do your best to make an even layer. Use a jar or measuring cup to pack the crumbs into shape.
- Bake the crust for 10 minutes. Then set aside to cool.
While the crust bakes, make the filling
- Set the room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Press the cream cheese into the bowl using a rubber spatula, this helps to remove lumps. Add the salt, vanilla and sugar and beat on low until smooth. Stop to scrape the bowl’s bottom and sides to ensure even mixing.
- Add in the sour cream and cooled, reduced raspberry puree and mix (again on low) until smooth. Stop and scrape as needed. Add the eggs and powdered sugar and mix again, just until incorporated (avoid over mixing in the eggs - this can cause the cheesecake to collapse).
- Pour and press the filling through a fine mesh sieve into a bowl to remove any lingering lumps in the filling. Pour the filling into the crust and smooth into an even layer. Set the cheesecake in a larger pan (a 9x13 cake pan works well) and fill the larger cake pan with water so the water level comes level with the cheesecake in the smaller cake pan.
- Reduce the heat to 325 F and set the cheesecake (in its water bath) in the middle rack of the oven. Bake until the outer rim is set but the middle still wobbles when the pan is gently shaken; about 45 minutes (use visual cues to check for doneness, do not rely on timings listed). If you have an instant read thermometer, insert it into the center: a cheesecake is done baking at 150 F.
- Turn off the oven and leave the oven door open. After ten minutes, remove the cheesecake (still in its water bath) and set on the counter. Once it’s at room temperature, set in the fridge to chill for at least six hours, but preferably overnight.
- The day of serving, make the whipped cream topping and add fresh berries. Store the leftovers in the fridge, in an airtight container where they’ll keep for around five days.
Notes
Did you make this recipe?
Share & tag me on instagram @buttermilkbysam
