Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Raspberry Cheesecake

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