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Raspberry Cheesecake

This intermediate-level Raspberry Cheesecake recipe features a classic graham cracker crust and a rich, creamy cream cheese filling. Baked with a precise two-stage temperature method to ensure a perfect texture, it's finished with a vibrant topping of fresh raspberries tossed in warm jelly. Ideal for entertaining, this dessert requires significant chilling time for optimal setting and flavor.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 14 hours
Course Snack
Cuisine Mediterranean
Servings 12 people
Calories 567.2 kcal

Equipment

  • 1 9-inch Springform Pan
  • 1 Electric Mixer (with paddle attachment)
  • 1 Set of mixing bowls
  • 1 Small Saucepan
  • 1 Rubber Spatula

Ingredients
  

Main

  • 1 1/2 cups graham cracker crumbs 10 crackers
  • 1 tablespoon sugar
  • 6 tablespoons 3/4 stick unsalted butter, melted
  • 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
  • 1 cup red jelly not jam, such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries

Instructions
 

  • Preheat the oven to 350 degrees F.
  • 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.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on 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, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F 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. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Notes

Achieving a perfect cheesecake hinges on meticulous detail. Ensure all dairy and eggs are at true room temperature for a smooth, lump-free filling; this prevents cracking and ensures a creamy texture. Avoid overmixing, especially after adding eggs, to prevent excessive air incorporation that leads to cracking. The two-stage baking temperature and gradual cooling (in the oven, then room temperature, then refrigeration) are critical for a dense, crack-free result. Consider a water bath for added moisture and crack prevention by wrapping the springform pan in foil and placing it in a larger pan with hot water. For a clean release, run a hot knife around the cake's edge before removing the pan. Use fresh, ripe raspberries for the topping; gently tossing them with warm jelly creates a beautiful, glossy finish.