Baked Raspberry Cheesecake Recipe

Introduction

Baked raspberry cheesecake is a delightful dessert that combines creamy texture with the fresh tartness of raspberries. It’s a simple yet elegant treat perfect for any occasion.

Ingredients

• 8 oz cream cheese
• 3/4 cup sugar
• 2 eggs
• 1 cup fresh raspberries
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Beat the cream cheese and sugar together until smooth and creamy.
2. Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Step 3: Gently fold the fresh raspberries into the batter, being careful not to crush them.
4. Step 4: Pour the batter into a greased baking dish and bake at 325°F (160°C) for about 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Step 5: Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Tips & Variations

• For a smoother filling, make sure the cream cheese is at room temperature before mixing.
• Try using frozen raspberries if fresh ones aren’t available, but thaw and drain them first to avoid extra moisture.
• Add a graham cracker crust for a classic cheesecake base.
• Swap raspberries for other berries like blueberries or blackberries for different flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for about 20 minutes before serving, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, but be sure to thaw and drain them well to prevent excess moisture, which can affect the texture of the cheesecake.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

Baked Raspberry Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This Baked Raspberry Cheesecake is a creamy and luscious dessert featuring a smooth cream cheese batter swirled with fresh raspberries. Baked to perfection until just set, it offers a delightful balance of tangy and sweet flavors with a velvety texture, ideal for any occasion or special treat.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract

Filling

• 1 cup (125g) fresh raspberries

Instructions

1. Prepare the Batter: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy, ensuring there are no lumps.
2. Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition. Mix in the vanilla extract to enhance the flavor.
3. Fold in Raspberries: Gently fold the fresh raspberries into the cheesecake batter, being careful not to break them up too much to maintain their shape.
4. Bake the Cheesecake: Pour the batter into a prepared pan and bake in a preheated oven at 325°F (163°C) for about 50-60 minutes or until the center is almost set but still slightly jiggly.
5. Cool Completely: Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set before serving.

Notes

• Ensure cream cheese is at room temperature to achieve a smooth batter.
• Do not overmix once the raspberries are folded in to keep the berries intact.
• Baking times may vary depending on oven; check for a slight jiggle in the center for perfect doneness.
• Chill the cheesecake thoroughly for best texture and flavor.
• Optional: Use a water bath while baking to prevent cracking and maintain moisture.

Keywords: baked raspberry cheesecake, creamy cheesecake, raspberry dessert, easy cheesecake recipe, baked dessert