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

Description

This rich and creamy raspberry cheesecake features a smooth cheesecake base atop a classic graham cracker crust, topped with a homemade, vibrant raspberry sauce. It’s easy to make, impressively delicious, and perfect for any special occasion or berry lover.

Ingredients

Units Scale

Crust

1 Graham cracker pie crust (store-bought or homemade, see notes)

Cheesecake Filling

4 cups cream cheese, softened
1 cup sour cream
1 1/3 cups sugar
1 teaspoon vanilla extract
4 large eggs, whisked

Raspberry Sauce

22 ounces raspberries (divided)
2 tablespoons cornstarch
1 cup sugar

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Instructions

Prepare the Crust: Use a store-bought graham cracker crust or prepare your own by combining 1 1/2 cups crushed graham crackers, 5 tablespoons sugar, and 6 tablespoons melted butter. Press into a lightly greased 9-inch pie dish. Set aside.
Preheat the Oven: Preheat your oven to 150°C (300°F) to ensure even baking for the cheesecake.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and sugar, mixing until fully combined and creamy. Incorporate the vanilla extract. Gently fold in the whisked eggs just until incorporated, being careful not to overmix to maintain a smooth texture.
Assemble and Bake: Pour the cheesecake filling into the prepared pie crust. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center is still slightly jiggly for the perfect creamy texture.
Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature to avoid cracks. Then, refrigerate until ready to top with sauce.
Prepare Raspberry Sauce: In a food processor or blender, blend about 1 1/2 cups of the raspberries with cornstarch until smooth. Transfer to a small saucepan, add the sugar, and cook over medium heat for about 15 minutes, stirring frequently, until thick and glossy.
Finish the Sauce: Remove the sauce from the heat and stir in the remaining whole raspberries. Allow the sauce to cool completely, stirring occasionally to keep it smooth.
Assemble and Chill: Spread the cooled raspberry sauce evenly over the chilled cheesecake. Refrigerate overnight to set and enhance flavors before serving.

Notes

The crust can be store-bought or homemade as detailed above.
For best results, let the cheesecake chill overnight before slicing.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices in airtight containers for up to 6 months.
Use full-fat cream cheese for optimal texture and richness.
Gently fold in the eggs to avoid incorporating too much air, which can cause cracks.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 290mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg