RASPBERRY CHEESECAKE
- WineCheeseScallops
- Aug 7
- 6 min read
Say hello to your next showstopper dessert! This Raspberry Cheesecake is everything a cheesecake lover dreams of: ultra-creamy, rich, and indulgent with a swirl of bright, fruity raspberry purée for that perfect sweet-tart contrast. It all sits on a buttery graham cracker crust that adds just the right crunch.
Whether you're celebrating a special occasion or simply treating yourself to a weekend bake, this dessert delivers big flavor and serious wow factor. Plus, the stunning swirl on top? So simple, yet so impressive.
We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.
It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛
Cream Cheese 🧀
The soul of any classic cheesecake, cream cheese creates that dense, creamy, slightly tangy texture we all love. It’s important to bring the cream cheese to room temperature before mixing—it ensures a smooth, lump-free batter. With four full blocks in this recipe, you’re guaranteed a rich and luxurious bite in every forkful.
Raspberries 🍓
Raspberries bring the magic here, offering a tart contrast to the sweetness of the cheesecake. Their bright color and vibrant flavor make them a standout ingredient. In this recipe, the raspberry purée is lightly sweetened and thickened with cornstarch so it swirls perfectly into the batter without sinking or bleeding. It’s not just delicious—it’s also gorgeous.
Sponsored Ad
Inspiration | RASPBERRY CHEESECAKE
This recipe is inspired by the kind of cheesecake you’d find in a high-end bakery, but made with love right in your home kitchen. Raspberry has always been a favorite pairing for rich desserts because it cuts through the heaviness with a touch of freshness. We wanted to combine that with a New York-style cheesecake base that’s deeply satisfying and firm enough to slice cleanly. The idea for the swirl came from a memory of a family holiday dinner where the dessert was just as talked about as the meal itself. That kind of “wow” moment is what this recipe is all about.
Sponsored Ad
Tips, Serving Suggestions, or Storage Advice
Use room temperature cream cheese – This prevents lumps and creates the smoothest filling.
Wrap the pan tightly with foil – This keeps water out during the water bath bake.
Don’t skip the water bath – It helps the cheesecake bake evenly and prevents cracks.
Scrape down the bowl often – This ensures all ingredients are fully incorporated.
Swirl gently – Use a toothpick or butter knife to create beautiful raspberry patterns without overmixing.
Let it cool slowly – Sudden temperature changes can cause cracking. Cool gradually before refrigerating.
Chill overnight – Cheesecake needs time to set for the perfect texture.
Slice with a warm knife – Dip your knife in hot water and wipe it between slices for clean cuts.
Add toppings last minute – Garnish just before serving to keep berries and cream fresh.
Store tightly covered – It will stay fresh in the fridge for up to 5 days.
Sponsored Ad
What Makes This Recipe Special
Gorgeous raspberry swirl for visual and flavor contrast.
Classic graham cracker crust—easy and buttery.
Creamy, rich New York-style cheesecake texture.
Uses basic, easy-to-find ingredients.
Baked in a water bath for professional-level results.
Overnight chill time enhances flavor and firmness.
Easily customizable with other fruit purées or sauces.
Great for holidays, birthdays, or dinner parties.
Looks bakery-worthy, but made at home.
Satisfies both fruit-lovers and cheesecake purists alike.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Raspberry Cheesecake
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Filling:
4 (8-ounce) packages cream cheese, at room temperature
1½ cups sugar
4 extra-large eggs
¼ cup sour cream
¼ cup heavy cream
1 tablespoon vanilla extract
For the Raspberry Purée:
1 pint raspberries
2 tablespoons sugar
2 tablespoons cornstarch
Instructions
Prepare the Crust
Preheat the oven to 325°F.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan.
Wrap the outside of the pan with a large piece of aluminum foil, folding it up around the bottom and sides to prevent leaks during the water bath.
Make the Raspberry Purée
Purée the raspberries with sugar and cornstarch until smooth. Set aside.
Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until soft and smooth.
Add sugar and continue mixing, scraping the sides and bottom of the bowl often.
Add eggs one at a time, mixing well after each addition.
In a small bowl, combine sour cream, heavy cream, and vanilla. Add to the cream cheese mixture and mix until fully incorporated.
Assemble the Cheesecake
Pour the batter into the prepared crust.
Spoon the raspberry purée over the top in a circular pattern, then use a toothpick or small knife to swirl it gently through the batter.
Place the springform pan on a cookie sheet. Add about 1 inch of hot water to the sheet for the water bath.
Bake and Chill
Bake for about 1½ hours, or until the center is just set.
Remove the cheesecake from the water bath and let it cool completely at room temperature.
Refrigerate overnight.
Serve
Remove foil from the pan, release the springform latch, and slide a knife under the crust to transfer to a serving plate.
Garnish with whipped cream, fresh berries, or additional raspberry sauce if desired.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section
Can I use frozen raspberries?
Yes, thaw them completely and drain off excess liquid before pureeing.
Do I need a springform pan?
It’s strongly recommended for easy removal and presentation. If you don’t have one, use a deep cake pan, but you’ll need to scoop slices instead of lifting the cake out.
What if I don’t have a water bath?
You can bake it without one, but a water bath helps avoid cracks and promotes even baking.
Can I make this ahead?
Yes! In fact, cheesecake tastes best after chilling overnight.
How long does it last in the fridge?
Up to 5 days when stored in an airtight container.
Can I freeze this cheesecake?
Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Can I use other berries?
Yes! Blueberries, strawberries, or blackberries make excellent substitutions.
Why is my cheesecake cracked?
Overbaking or skipping the water bath can cause cracks. Cooling gradually and not opening the oven during baking helps prevent this.
How do I swirl the purée?
Drizzle in a spiral, then gently drag a toothpick through the top for a marbled effect—don’t overdo it!
Is there a dairy-free version?
You can experiment with vegan cream cheese alternatives, but results may vary in texture and flavor.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments