This Raspberry Cheesecake Recipe is a thick & creamy New York-Style cheesecake loaded with fresh raspberries & swirled with raspberry jam! So good!
A couple of years ago we ended up with a raspberry bush. With no real plan and unprepared for the large yield of berries, we were thrust into new recipe creation!
Gathered around one day we were all discussing new recipe creation ideas. I thought, let’s use a bunch of our raspberries in a cheesecake. It is amazing how everyone can have a part bringing this amazing dessert to the table. From the planting of the bush to the picking of the berries, all of us had a part.
Food really brings our family together and all of us know that the delicious dessert that we were sharing actually created a bond amongst us. A real sense of pride knowing that with each succulent bite we were enjoying the, (no pun intended), fruits of our labor.
The good news is this quick and easy recipe can be your family favorite as well and you don’t have to grow a raspberry bush to make it happen!
I mean, cheesecake is a favorite in our house & is definitely one of the most requested recipes out of everything I make. Why wouldn’t it be? I mean, there is something to be said about a nice thick slice of cheesecake that satisfies every sweet-tooth craving one could possibly have.
This cheesecake recipe will rival any cheesecake you could get while dining out. It hits all the things you want in a New York-Style cheesecake & it is surprisingly easy to make.
easy raspberry cheesecake recipe
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The hardest part for me is planning. I usually get the inspiration around late afternoon. While that gives plenty of time to whip up the cheesecake & even bake it for the full 2.5 hours. (I know that is a long time to wait – but so worth it)
What kills me is the chill time, because I am terribly impatient. Trust me on this – you do not want to eat a warm cheesecake. It is not good my friends. I have tried to rush it, please just try to be patient. When you have a perfectly chilled cheesecake it is absolutely HEAVENLY!
Here are some commonly asked questions
Can I make the crust thicker?
Yes, absolutely. If you are one that really loves a thick crust that comes up the sides of the cheesecake, just double the ingredients for the crust portion of this recipe & make sure that it is chilled & solid before adding your filling.
Can I use frozen raspberries for this recipe?
You could probably get away with frozen berries for mixing throughout the cheesecake. But you will definitely want fresh berries for adding to the top. Just make sure you completely thaw & pat dry the berries before adding them to the batter.
Can I add other berries to this cheesecake recipe?
Yes- of course. We also like to make this with blueberries, blackberries & cherries. So good, no matter the fruit. I have not tried it with peaches, so if you do, please let me know how it turns out.
Can this recipe be frozen?
Actually, yes you can freeze this cheesecake. In fact, when I am trying to chill the cheesecake a bit faster, because of the impatience I mentioned before, I place the pan on some hot pads in the freezer.
Often times I end up falling asleep or forgetting it’s out there & the cheesecake is frozen solid by the next morning. That is perfectly fine. Just transfer to the refrigerator to thaw for several hours before serving.
How many slices will this recipe make?
Honestly, this really depends on how large or small you cut them. But I like to cut a decent sized slice because when it comes to dessert, I don’t mess around.
There are 5 of us in our house, I’d like to say that I make 10 slices so we can all enjoy this twice. There is certainly plenty of cheesecake to do this. But I usually cut this into 8. If I were doing restaurant portions I could definitely get 12 slices out of this.
HOW DO YOU MAKE Raspberry Cheesecake Recipe?
-
Crust
- Using a food processor or blender, grind graham crackers into fine crumbs.
- Stir in melted butter & sugar, pulse until crumbs are moist.
- Press the mixture into the bottom of 10″ springform pan.
- Place in freezer to set until you are ready to add in your filling.
- Wrap 2 layers of foil around the outside of a 10″ springform pan making sure to cover the bottom and sides.
- If you aren’t using a non-stick pan, spray pan liberally with cooking spray.
- Preheat oven to 300º.
- Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.
- Add eggs one at a time until blended.
- Beat in sour cream.
- Add sugar & cornstarch & beat until very smooth.
- Fold in the fresh raspberries.
- Pour into prepared chilled pan.
- Top with raspberry jam & then drag a knife or chopstick through the jam to give the marbelized look. Don’t over-mix.
- Place in a large roasting pan.
- Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.
- Bake 2 – 2.5 hours, or until cake is lightly browned on top.
- Remove from water bath & foil & cool at room temperature for at least 2 hours.
- Cover & refrigerate overnight to bring it to ideal cheesecake temperature.
- When ready to serve, top with whipped cream & more fresh raspberries.
Cheesecake
Can this recipe be halved?
Cutting this recipe in half would drastically change the baking time. For the best possible result, it would be better to make the recipe as it is written & then give away or freeze whatever portion you won’t use immediately. That being said, this cake will keep for 4-5 days, so there is plenty of time to enjoy it all.
What if I don’t have a stand mixer?
You don’t have to have a stand mixer to make this recipe. Handheld beaters & a very large mixing bowl will work just fine for the batter. Just make sure your ingredients are at room temperature & that you blend everything really well.
How do you store this baked raspberry ripple cheesecake?
The easiest way is to add some plastic wrap or foil over the top of the springform pan & store in the refrigerator. I usually remove the side piece of the springform pan, cut my slices & then put the side ring back on & add the foil. It is just so much easier than trying to find airtight containers for all the extra slices of cheesecake & then find room in the fridge for them all.
To make this recipe you will need…
-
Crust
- graham crackers
- butter melted
- granulated sugar
- cream cheese (8 oz each ) room temperature
- eggs room temperature
- sour cream room temperature
- butter room temperature
- granulated sugar
- cornstarch
- fresh raspberries
- raspberry jam
- fresh raspberries
- whipped cream
Cheesecake
Toppings
Products I love when making this raspberry swirl cheesecake…
This fresh raspberry cheesecake recipe is so easy and delicious – and you probably already have some of these items on hand like I do! OR If you’ve never made homemade cheesecake before, you might be a bit hesitant – but you’re going to love the how delicious & easy this cake recipe is. I have made a list below of the things I absolutely can’t live without when it comes to making this cake.
- springform pan
- granulated sugar
- vanilla extract
- graham crackers
- mixer
- spatulas
- Baker’s Joy
- cornstarch
- serving spatula
- table salt
This really is such an easy & delicious recipe!
Scroll to the bottom for the Printable Recipe
RASPBERRY RIPPLE CHEESECAKE
If you love this raspberry cheesecake from scratch, you’re going to love these other awesome dessert recipes too. Please click each link below to find the easy, printable recipe!
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easy raspberry swirl cheesecake recipe
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Raspberry Cheesecake Recipe
Ingredients
Crust
- 1-1/2 cups graham crackers
- 6 tbsp butter melted
- 1/3 cup granulated sugar
Cheesecake
- 4 packages cream cheese 8 oz each room temperature
- 5 eggs room temperature
- 2 cups sour cream room temperature
- 8 tbsp butter room temperature (1 stick)
- 1-1/2 cups granulated sugar
- 2 tbsp cornstarch
- 2 cups fresh raspberries
- 3/4 cup raspberry jam
Toppings
- fresh raspberries
- whipped cream
Instructions
Crust
- Using a food processor or blender, grind graham crackers into fine crumbs.
- Stir in melted butter & sugar, pulse until crumbs are moist.
- Press the mixture into the bottom of 10″ springform pan.
- Place in freezer to set until you are ready to add in your filling.
Cheesecake
- Wrap 2 layers of foil around the outside of a 10″ springform pan making sure to cover the bottom and sides.
- If you aren’t using a non-stick pan, spray pan liberally with cooking spray.
- Preheat oven to 300º.
- Use an electric mixer with the paddle attachment, combine cream cheese & butter & beat until smooth.
- Add eggs one at a time until blended.
- Beat in sour cream.
- Add sugar & cornstarch & beat until very smooth.
- Fold in the fresh raspberries.
- Pour into prepared chilled pan.
- Top with raspberry jam & then drag a knife or chopstick through the jam to give the marbelized look. Don’t over-mix.
- Place in a large roasting pan.
- Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of the cheesecake pan.
- Bake 2 – 2.5 hours, or until cake is lightly browned on top.
- Remove from water bath & foil & cool at room temperature for at least 2 hours.
- Cover & refrigerate overnight to bring it to ideal cheesecake temperature.
- When ready to serve, top with whipped cream & more fresh raspberries.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Armella Feil says
We need the amounts of ingredients in order to make this! I was so excited to see this but since no amounts are given U can only wonder! Please correct this, thank you.
Gina Kleinworth says
Hi Armella,
I’m so sorry. I had a glitch that prevented them from saving when I was writing the post & didn’t realize it until this morning. I have made the update this morning & I am seeing them all there now. You should now see all the quantities in the printable recipe card at the bottom of the page.
Please let me know if you are still having trouble.
Gina