Creamy Raspberry Cheesecake (Printable)

Luscious velvety cheesecake with fresh raspberries and buttery graham cracker crust

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 24 oz cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream, room temperature
09 - 1/4 cup heavy cream
10 - 2 tsp pure vanilla extract
11 - 2 tsp lemon juice
12 - 1 tbsp all-purpose flour

→ Raspberry Swirl

13 - 2 cups fresh raspberries
14 - 2 tbsp granulated sugar
15 - 1 tsp lemon juice

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until raspberries break down and mixture thickens, about 5-7 minutes. Push through a fine sieve to remove seeds and set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add sour cream, heavy cream, vanilla, lemon juice, and flour. Beat until just combined, being careful not to overmix.
05 - Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce over the filling and gently swirl with a skewer or knife. Add remaining filling and repeat with remaining raspberry sauce, swirling again to create marble effect.
06 - Place springform pan in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform pan to create a water bath.
07 - Bake for 50-60 minutes, until edges are set but center is slightly wobbly. Turn off oven, crack door open, and let cheesecake cool gradually for 1 hour in the oven.
08 - Remove from oven and water bath. Refrigerate at least 4 hours or overnight before unmolding. Serve chilled, optionally topped with extra fresh raspberries or whipped cream.

# Expert Advice:

01 -
  • The texture is impossibly creamy, landing somewhere between velvet and silk in your mouth
  • That raspberry swirl creates pockets of tart brightness that cut through all that richness perfectly
  • It actually gets better after a night in the fridge, so you can make it ahead without stress
02 -
  • A water bath might seem fussy but it's what prevents cracks and gives you that silk restaurant texture
  • The center should still wobble when you take it out—that's how you know it will be creamy not dry
  • Letting it cool in the oven with the door cracked is my secret crack prevention method
03 -
  • Room temperature ingredients are non-negotiable for smooth batter
  • That slow oven cooling phase is what prevents most cracks

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