Baked Raspberry Cheesecake
Creamy baked cheesecake with a buttery graham cracker crust and a jammy raspberry swirl.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter melted
- 2 cups fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon pure vanilla bean paste
Instructions
- Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, salt, and melted butter, stirring until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan in an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling and raspberry swirl.
- In a small saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice over medium heat.
- Cook, stirring and gently mashing, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes.
- Remove the raspberry mixture from the heat, press through a fine-mesh sieve if you prefer a smoother sauce, and let it cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar on medium speed until smooth and silky, about 2 to 3 minutes, scraping down the bowl as needed.
- Add the eggs one at a time on low speed, mixing just until each egg is incorporated and scraping the bowl between additions.
- Add the sour cream and vanilla bean paste and mix on low speed until the batter is smooth and fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Dollop spoonfuls of the cooled raspberry sauce over the surface of the filling.
- Use a skewer or butter knife to gently swirl the raspberry sauce into the cheesecake batter, creating ribbons without overmixing.
- Place the springform pan on a baking sheet to catch any drips, then bake at 325°F for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, cover the pan and refrigerate the cheesecake for at least 3 hours, or until fully chilled and set.
- Run a thin knife around the edge of the pan before releasing the springform ring, slice, and serve chilled.
Notes
- Use room-temperature cream cheese and eggs for the smoothest, lump-free filling.
- For the cleanest slices, chill the cheesecake overnight and wipe your knife with a warm, damp cloth between cuts.
- For the cleanest slices, chill the cheesecake overnight and wipe your knife with a warm, damp cloth between cuts.