Why did my cheesecake crack on top?

Cracks usually form when cheesecakes are baked at too high a temperature or cooled too quickly. Next time, try baking at a lower temperature and cooling the cheesecake gradually in the turned-off oven with the door slightly ajar.

Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work wonderfully for the sauce, though I recommend using fresh berries for the whole raspberries you fold in at the end if possible. If using all frozen, there's no need to thaw them first.

My raspberry sauce seems too thin. What went wrong?

The sauce needs to simmer until properly thickened - this takes about 15 minutes. If it's still too thin, you can return it to the heat and add a bit more cornstarch mixed with cold water (start with 1 teaspoon cornstarch dissolved in 1 tablespoon water).

Can I make this cheesecake without a springform pan?

Yes! This recipe works with a regular 9-inch pie dish as specified. The graham cracker crust makes it easier to slice and serve directly from the pie plate.

Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Graham cracker pie crust (store-bought or homemade, see notes); 4 cups cream cheese, softened; 1 cup sour cream; 1 1/3 cups sugar; 1 teaspoon vanilla extract; 4 large eggs, whisked; 22 ounces raspberries (divided); 2 tablespoons cornstarch; 1 cup sugar

This luscious Raspberry Cheesecake combines the rich creaminess of classic cheesecake with a vibrant, sweet-tart raspberry topping that looks as gorgeous as it tastes. The contrast between the smooth, velvety filling and the fresh berry sauce creates a dessert that’s impressive enough for special occasions but simple enough to make whenever you’re craving something truly indulgent.

Why You’ll Love This Recipe

Foolproof Results: Even if you’ve never made cheesecake before, this recipe guides you to creamy perfection without cracks or sunken centers.
Make-Ahead Friendly: This dessert actually improves with time in the refrigerator, making it perfect for planning ahead for gatherings or special dinners.
Show-Stopping Presentation: The vibrant red raspberry topping creates a beautiful contrast against the creamy white cheesecake—your guests will be impressed before they even take a bite!
Balanced Flavors: The tangy cream cheese base paired with the sweet-tart raspberry sauce creates a perfect flavor balance that isn’t overwhelmingly sweet.

Ingredients You’ll Need

Graham Cracker Crust: The foundation of our cheesecake, providing a sweet, buttery crunch that complements the creamy filling. Store-bought saves time, but homemade brings extra flavor.
Cream Cheese: The star of the show – use full-fat cream cheese for the richest flavor and creamiest texture. Make sure it’s properly softened to avoid lumps.
Sour Cream: Adds tanginess and creates that signature velvety texture that melts in your mouth. Don’t substitute with low-fat versions here.
Sugar: Balances the tanginess of the cream cheese and sour cream while sweetening the filling to perfection.
Vanilla Extract: Adds warmth and depth to the cheesecake’s flavor profile. Pure vanilla extract makes a noticeable difference.
Eggs: The binding agent that gives structure to your cheesecake. Whisking them separately before adding helps achieve a smoother texture.
Raspberries: The crown jewel of this dessert, bringing bright color and flavor. Fresh berries work best, but frozen will do in a pinch.
Cornstarch: Creates the perfect consistency for the raspberry sauce, allowing it to set beautifully atop the cheesecake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Fruit Toppings

Swap raspberries for strawberries, blueberries, or a mixed berry blend for a completely different flavor profile while keeping the same technique.

Chocolate Lover’s Version

Add 1/4 cup cocoa powder to the cheesecake batter and drizzle with chocolate ganache before adding the raspberry topping for a chocolate-raspberry combination.

Mini Cheesecakes

Use a muffin tin with liners and graham cracker crust on the bottom for individual servings – perfect for parties! Reduce baking time to about 20-25 minutes.

Swirled Raspberry Sauce

Instead of topping the cheesecake, swirl some of the raspberry sauce into the batter before baking for a marbled effect.

How to Make Raspberry Cheesecake

Step 1: Prepare the Crust

If using store-bought graham cracker crust, set aside. For homemade, combine crushed graham crackers with sugar and melted butter, press into a 9-inch pie dish, and set aside.

Step 2: Make the Cheesecake Filling

Preheat your oven to 150C/300F. Beat the cream cheese until completely smooth and lump-free. Add the sour cream and sugar, continuing to beat until the mixture is silky smooth. Mix in the vanilla extract, then gently fold in the pre-whisked eggs just until combined – don’t overmix.

Step 3: Bake the Cheesecake

Pour the smooth filling into your prepared crust. Bake for 60-70 minutes, looking for set edges with a slight jiggle in the center. The cheesecake will continue to set as it cools, so don’t be tempted to overbake.

Step 4: Cool the Cheesecake

Remove from the oven and let the cheesecake cool completely at room temperature. This gradual cooling helps prevent cracks from forming on the surface.

Step 5: Prepare the Raspberry Sauce

Blend about 1 1/2 cups of raspberries with cornstarch until smooth. Transfer to a saucepan, add sugar, and cook over medium heat for about 15 minutes until thickened. Remove from heat and fold in the remaining whole raspberries. Allow the sauce to cool completely, stirring occasionally.

Step 6: Assemble and Chill

Spread the cooled raspberry sauce evenly over the top of the cooled cheesecake. Refrigerate overnight to allow flavors to meld and the cheesecake to set fully.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature before mixing for the smoothest possible texture.
Water Bath Option: For extra insurance against cracks, place your cheesecake pan in a larger pan filled with hot water while baking.
Low and Slow: Baking at a lower temperature for longer creates the silkiest texture and helps prevent cracks.
Cooling Technique: After baking, turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour before removing it completely.
Clean Slices: Dip your knife in hot water and wipe clean between cuts for pristine, restaurant-quality slices.

How to Serve

Perfect Pairings

Serve with a dollop of fresh whipped cream on the side and a few additional fresh raspberries for garnish. A sprig of mint adds a beautiful color contrast.

Beverage Companions

This cheesecake pairs wonderfully with coffee, tea, or dessert wines like Moscato. For something special, try it with a raspberry liqueur or champagne.

Dessert Table Ideas

When serving for a crowd, consider placing this cheesecake as the centerpiece surrounded by lighter desserts like shortbread cookies or chocolate-dipped berries.

Make Ahead and Storage

Storing Leftovers

Cover the cheesecake tightly with plastic wrap or store individual slices in airtight containers in the refrigerator for up to 5 days. The flavor actually improves after the first 24 hours!

Freezing

For longer storage, freeze individual slices (or the whole cheesecake) wrapped in plastic wrap and then aluminum foil or in airtight containers. Properly stored, it will maintain quality for up to 6 months.

Reheating

Thaw frozen cheesecake overnight in the refrigerator. For the best texture, allow refrigerated slices to sit at room temperature for about 15-20 minutes before serving.

FAQs

Why did my cheesecake crack on top?

Cracks usually form when cheesecakes are baked at too high a temperature or cooled too quickly. Next time, try baking at a lower temperature and cooling the cheesecake gradually in the turned-off oven with the door slightly ajar.
Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work wonderfully for the sauce, though I recommend using fresh berries for the whole raspberries you fold in at the end if possible. If using all frozen, there’s no need to thaw them first.
My raspberry sauce seems too thin. What went wrong?

The sauce needs to simmer until properly thickened – this takes about 15 minutes. If it’s still too thin, you can return it to the heat and add a bit more cornstarch mixed with cold water (start with 1 teaspoon cornstarch dissolved in 1 tablespoon water).
Can I make this cheesecake without a springform pan?

Yes! This recipe works with a regular 9-inch pie dish as specified. The graham cracker crust makes it easier to slice and serve directly from the pie plate.

Final Thoughts

This Raspberry Cheesecake brings together the perfect balance of creamy, tangy cheesecake with bright, fresh raspberry flavor. It’s an impressive dessert that doesn’t require professional baking skills – just a little patience as it chills to perfection. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake promises to deliver a memorable ending to any meal. Give it a try, and I’m convinced it’ll become one of your favorite go-to desserts when you want to really wow your family and friends!