Ingredients
Raspberry Sauce
- 12 oz (340 g) raspberries, fresh or frozen (about 2 ½ cups)
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- 1 Tablespoon lemon juice
Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons (25 g) granulated sugar
- 1 Tablespoon light brown sugar, firmly packed
- 7 Tablespoons (100 g) unsalted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened (use brick-style full fat cream cheese)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature preferred
Instructions
- Prepare Raspberry Sauce: In a small saucepan over medium-low heat, combine raspberries, sugar, water, and lemon juice. Stir frequently and cook until raspberries release their juices. Increase heat to medium, bring to a simmer, and cook while stirring constantly until the sauce thickens slightly and deepens in color. Remove from heat and strain through a fine mesh strainer into a heatproof bowl. Add back about 2 tablespoons of seeds left in the strainer, discarding the rest. Let cool.
- Make the Crust: Preheat oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until mixture is evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup. Set aside.
- Prepare Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth, creamy, and lump-free. Add sour cream and vanilla extract, stirring on low speed until combined. Lightly beat one egg in a small bowl, then add it to the batter and mix on low speed just until combined. Repeat with remaining eggs. Scrape the bowl sides and bottom to fully incorporate all ingredients.
- Assemble Cheesecake: Pour half of the cheesecake batter over the prepared crust. Pour about ⅓ cup (80 ml) of cooled raspberry sauce evenly over the batter. Gently dollop the remaining cheesecake batter over the sauce and smooth with a spatula. Drizzle another ⅓ cup of raspberry sauce on top and use a toothpick or knife to swirl through the surface. Reserve remaining sauce for serving.
- Bake Cheesecake: Place the pan in the center rack of the preheated oven and bake at 325°F (165°C) for 45–55 minutes. The center will be jiggly but mostly set. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracks.
- Cool and Chill: Remove cheesecake from oven and cool at room temperature for 1 hour or until no longer warm. Then refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.
- Serve: Serve cheesecake topped or sided with the reserved raspberry sauce, allowing guests to add as much as they desire.
Notes
- Use full-fat, brick-style cream cheese for the best texture and flavor.
- Ensure eggs are at room temperature to help the batter mix smoothly and bake evenly.
- No water bath needed; gentle cooling in the oven prevents cracking.
- Raspberry sauce can be made up to 3 days ahead and refrigerated.
- Alternative crust options like Oreo crumbs can be used for variation.
- Keep reserved raspberry sauce refrigerated and covered.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
