Raspberry Cheesecake
A rich and velvety cheesecake swirled with fresh raspberry purée, topped with a vibrant raspberry glaze and finished with whipped cream and fresh berries—perfect for special occasions or when you're craving something elegant and fruity.
Ingredients
- Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp sugar
Cheesecake Filling
- 3 8 oz cream cheese blocks, softened
- ¾ cup sugar
- 2 eggs
- ½ cup raspberry puree
- ½ cup heavy cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pink food coloring optional
Raspberry Glaze
- ½ cup raspberry puree
- 2 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp water
Garnish
- 1 cup whipped cream
- Fresh raspberries
Instructions
- Preheat oven to 350°F.
- Mix crust ingredients, press into pan, and bake 10 mins. Cool.
- Lower oven to 325°F.
- Beat cream cheese, then mix in sugar, raspberry puree, vanilla, cornstarch, and cream.
- Add eggs gently.
- Pour into crust, smooth top, and bake in water bath for 55–65 mins.
- See full steps with tips & photos → https://p4pd.org/raspberry-cheesecake/
Notes
- To make raspberry purée: blend fresh or thawed frozen raspberries and strain out seeds.
- For a lighter texture, you can substitute sour cream for heavy cream.
- Be sure to let the cheesecake cool gradually to prevent cracking.
- Leftovers keep well in the fridge for up to 4 days.