Raspberry Cheesecake

My raspberry cheesecake recipe is made with a light and tangy cream cheese filling and topped with a refreshing homemade raspberry sauce. No water bath needed! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 353kcal

Author Arman Liew

Ingredients

1 Graham cracker pie crust * see notes
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

Instructions

Prepare the pie crust or use a store-bought crust.
Preheat the oven to 150C/300F.
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth, then add the vanilla. Gently fold in the eggs until combined.
Transfer the mixture to the pie crust. Bake for 60-70 minutes, until the edges are set, and the middle is still slightly jiggly.
Allow the cheesecake to cool completely.
In a food processor or blender, add around 1 1/2 cups of the raspberries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick.
Remove from the heat and add the remaining raspberries. Let the mixture cool for completely, stirring regularly throughout.
Spread the sauce over the cheesecake and refrigerate overnight.

Video

Notes

I used a store-bought crust, but you can make one from scratch. Combine 1 1/2 cups crushed graham crackers, five tablespoons sugar, and six tablespoons melted butter. Transfer to a lightly greased 9-inch pie dish.

TO STORE: Cover the baked cheesecake or individual slices with plastic wrap and store in the fridge for up to 5 days.

TO FREEZE: Store the individual slices in airtight containers, then freeze for up to 6 months.

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