Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/2 cups graham cracker crumbs (10 crackers); 1 tablespoon sugar; 6 tablespoons (3/4 stick)unsalted butter, melted; FILLING; 2 1/2 pounds cream cheese, at room temperature; 1 1/2 cups sugar; 5 whole extra large eggs, at room temperature; 2 extra large egg yolks, at room temperature; 1/4 cup sour cream; 1 tablespoon grated lemon zest (2 lemons); 1 1/2 teaspoons pure vanilla extract; TOPPING; 1 cup red jelly (not jam) such as currant, raspberry or strawberry; 3 half-pints fresh raspberries

Servings: persons

CRUST
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick)unsalted butter, melted
FILLING
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra large eggs, at room temperature
2 extra large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
TOPPING
1 cup red jelly (not jam) such as currant, raspberry or strawberry
3 half-pints fresh raspberries

1
Preheat oven to 350 degrees
2
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9 inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
3
Raise the oven temperature to 450 degrees.
4
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on a medium high speed until light and fluffy,about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Add our cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5
Bake for 15 minutes. Turn the oven temperature down to 225 degrees, and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let it sit in the oven for 30 minutes. After completely cooled, wrap and refrigerate overnight.
6
Melt the jelly. In a bowl, toss the raspberries and jelly until well mixed. Arrange in top of the cake.

1876

kcal

Calories

143

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CRUST, 1 1/2 cups graham cracker crumbs (10 crackers), 1 tablespoon sugar, 6 tablespoons (3/4 stick)unsalted butter, melted, and more.

Yes, Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions