The Raspberriest Raspberry Cheesecake

Whisking Wolf
by Whisking Wolf
8 servings
1 hr 30 min

The Raspberriest Raspberry Cheesecake recipe on the planet is right here. Creamy smooth and infused with pureed raspberries this queen of cheesecakes has a crown of fresh raspberries and a buttery graham cracker crust.


My sleep schedule’s so messed up that I am both a night owl and an early bird. And it’s all because of my cat, the alarm clock with whiskers. Defective by design, she’s missing a snooze button, volume controls and meows in my ear at midnight. Her latest trick is opening the shutters to just the right angle so our streetlight shines in my retina. I swear there aren’t enough curse words to meet my feline demands.


What little sleep I managed to get last night was cut short when the furry disturber began huffing and puffing like the Big Bad Wolf. Only she wasn’t trying to blow down a brick pig house, she was trying to blow down my concrete block house. Not for a little pig, but for a giant raccoon washing its paws in my pool. Or, as my cat considers it, her six-foot deep water bowl.

The irony is that the circles under my eyes this morning are blacker than the raccoon’s. But I don’t foresee this situation lasting too much longer. As soon as Biden lifts the eviction moratorium, I’m making my cat move out. I mean it; she can pack her stuff in a little hobo bag and hit the road. If that sounds harsh, so be it. Three years without sleep steals your sweetness. That’s why I eat so much sugar, I’m constantly trying to replenish my supply.


The quickest way to meet my sugar quota is with raspberry cheesecake. Creamy, New York style cheesecake on the bottom and sweet raspberry cheesecake on top make this double layer cheesecake twice as delicious as plain. Pile fresh raspberries on top and whipped cream on the side to have the prettiest pink dessert in town. Plus, it makes a great midnight snack when your cat won’t let you sleep.

Before sharing the recipe for Raspberry Cheesecake, here are a few tips and tricks to help you out:


Ingredient Tips and Tricks

Cream cheese and eggs must be at room temperature before beginning. If you’ve forgotten to take them out of the refrigerator ahead of time, don’t worry. You can speed up the softening process by placing sealed foil blocks of cream cheese and eggs into a bowl of warm water for 10 to 20 minutes.


Sour cream must also be at room temperature before beginning.


For best results, use full fat cream cheese. Substitute reduced fat if you’re counting calories, but absolutely no fat free substitutions.


Preparation Tips and Tricks

In order to keep cheesecake from sinking, beat eggs on low until just combined. Overbeating adds too much air which causes craters while baking.


Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.


Storage and Freezing Tips for Raspberry Cheesecake

Cheesecake can be stored covered in refrigerator up to 3 days.


Cheesecake freezes well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil and place in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.

I hope hope you enjoy this recipe for Raspberry Cheesecake. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.


Finally, if you like cheesecake more than the Golden Girls then you’ll love this recipe for No Bake Lemon Cheesecake. The perfect balance of sweet and tart on a buttery graham cracker crust will brighten your day with each creamy bite.

The Raspberriest Raspberry Cheesecake
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients
Raspberry Syrup
  • 2 cups fresh raspberries
  • 1 Tbsp lemon juice freshly squeezed
Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
Cheesecake
  • 24 ounces full fat cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 3 Tbsp all-purpose flour divided
  • 3/4 cup sour cream room temperature
  • 1 tsp vanilla extract pure
  • 1 Tbsp lemon juice freshly squeezed
  • 3 large eggs room temperature
Garnish
  • 1 cup fresh raspberries
Instructions
Raspberry Syrup
Add raspberries and lemon juice to a small saucepan over medium heat.
Simmer for approximately 10 minutes, stirring continuously until berries are soft.
Remove berries from heat and strain through a fine mesh sieve. Discard seeds and pulp then allow raspberry syrup to cool to room temperature while you prepare cheesecake.
Graham Cracker Crust
Preheat oven to 325 degrees.
Add graham cracker crumbs, sugar and melted butter to a mixing bowl. Stir with a spoon until until combined.
Add graham cracker mixture to an 8-inch springform pan then, using the flat bottom of a measuring cup, pack crust evenly on the bottom and an inch up the sides.
Bake for 10 minutes. Remove pan from oven then place on a wire rack to cool.
Cheesecake
Reduce oven temperature to 300 degrees.
Beat cream cheese and sugar with an electric mixer on low speed until smooth and lump free. Approximately 3 minutes.
Add 2 Tablespoons of flour and beat until incorporated.
Add sour cream, vanilla and lemon juice then beat until combined.
Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. For best results, avoid overbeating eggs.
Divide batter evenly among two bowls.
Pour the batter for the plain cheesecake onto the graham cracker crust.
Add the cooled raspberry syrup and 1 Tablespoon of flour to the remaining bowl of batter and stir until evenly combined.
Gently spoon raspberry cheesecake batter on top of the plain cheesecake batter.
Bake for 60 minutes or until the cheesecake's edges are set but the center is still slightly jiggly. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour.
Remove cheesecake from the oven. Place springform pan on a wire rack to cool to room temperature then cover and refrigerate for a minimum of 4 hours before slicing and serving.
Garnish with fresh raspberries if desired. Cheesecake will keep covered in the refrigerator up to 3 days.
Whisking Wolf
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Comments
  • Amanda Gerow Amanda Gerow on Aug 24, 2021

    You sold me in the title alone. So happy you shared!

    • Whisking Wolf Whisking Wolf on Sep 10, 2021

      Thanks so much, Amanda! It's not your average cheesecake so it couldn't have an average title haha.

  • Libby Makely Libby Makely on Sep 10, 2021

    Sounds absolutely delicious! I don't know which I enjoyed reading the most - the recipe or the "tale" of your kitty!

    • Whisking Wolf Whisking Wolf on Sep 10, 2021

      Hi Libby. Glad you enjoyed reading the recipe as much as my kitty's exploits. She's napping now--probably to get energized for another all-nighter lol.

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