Creamy Raspberry Cheesecake (no Water Bath!)

It's the perfect combination - raspberries and cream! A tart and sweet raspberry topping cuts the richness of cheesecake and so my Raspberry Cheesecake is it for me! I've paired my Perfect Vanilla Cheesecake with a bright ruby red raspberry topping that is easy to make (you don't need a water bath!) and is so versatile as a filling or topping on any cake! This cheesecake is so silky smooth with a creamy filling over a classic graham cracker crust. I can't wait for you to make it!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - cheesecake is simple to prepare with only a few ingredients. There's also no fancy tricks required to make it smooth and without cracks.

• No water bath cheesecake - this cheesecake stays nice and smooth without cracking even without using a waterbath!

• Creamy vanilla cheesecake - the filling is super smooth and silky. It is the best cheesecake you will ever taste!

• Homemade raspberry topping - this tart and sweet raspberry topping is the perfect complement to this sweet and creamy cheesecake. It cuts the richness and really makes it extra special - so much better than store-bought pie filling!

INGREDIENTS FOR RASPBERRY CHEESECAKE

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and sometimes a lower fat content.

• Sour cream - full fat sour cream adds creamy, tangy dairy notes to this cheesecake and also lightens it up since it has a lower fat content than cheese. If you can't get sour cream where you live then you can substitute with fill fat yogurt.

• Pure vanilla extract - vanilla is the main flavour aside from the tangy sweet cheese taste, so use high quality vanilla. I prefer this Madagascar Bourbon Vanilla extract.

• Granulated sugar - simple fine white granulated sugar keeps the flavour clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.

• Eggs - two whole eggs will set this cake into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!

• Fresh or frozen raspberries - the topping is very simple to prepare on the stovetop and you can use fresh or frozen berries to make it.

STEP BY STEP INSTRUCTIONS

This recipe is super simple. I recommend using an electric hand mixer for best results.

• STEP 1). Make the crust. Stir together graham crumbs, melted butter and sugar in a medium bowl until well combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan, then prick several times with a fork. Bake for 10-12 minutes until lightly golden and feels dry.

• STEP 2). Lower the oven. Reduce oven temperature to 300°F.

• STEP 3). Make the filling. Beat cream cheese in a large bowl on medium speed until smooth. Gradually add sugar and beat for about 30 seconds until smooth and creamy. Gradually beat in water and let mixture stand for 5 minutes (this allows the sugar to dissolve into the moisture from the cheese).

• STEP 4). Mix in eggs. Add one egg and beat on medium speed until well blended. Scrape down the sides and bottom of the bowl, add the other egg and beat until incorporated. Add sour cream and vanilla extract and beat just until blended.

• STEP 5). Bake. Pour the batter onto the pre-baked crust and spread it out evenly. Pop any air bubbles that you see rising to the surface. Place cheesecake in the oven. Fill a ramekin with boiling water and place it on the rack next to the cheesecake. Bake for 25 minutes. Turn the oven off and leave it in for another 15 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.

• STEP 6). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.

• STEP 7). Make the topping. Place 1 cup of raspberries in a small saucepot, cover and simmer until the juices come out. Add sugar and simmer for 3-5 minutes until glossy and cooked down into a jammy consistency. Combine corn starch with water and stir it into the berry mixture. Cook until it comes to a gentle boil and then let bubble for about 20 seconds. Remove from heat and stir through the remaining raspberries.

EXPERT TIPS FOR RASPBERRY CHEESECAKE

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.

• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.

• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.

• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

• Do not over-bake. They are ready when they spring back when pressed gently and a skewer comes out clean. They will not get browned on the top, just lightly golden so don't wait for browning. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean.

• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.

RECIPE FAQ

How to know when cheesecake is baked?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely before slicing for the best texture and cleanest slices.

What is a substitute for sour cream?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

How do I store this raspberry cheesecake?

This cheesecake should be stored in the refrigerator in an airtight container. Add the topping just before serving it.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I serve raspberry cheesecake?

This cheesecake is lovely served just as it is with this wonderful topping, but if you want to jazz it up even more, you can add some whipped cream and dark chocolate shavings. YUM! Small Batch Creamy Lemon Curd.

If you love cheesecake, check out these recipes!

Raspberry Cheesecake

Christina Marsigliese

Tart and sweet raspberry topping over the creamiest EVER vanilla cheesecake! It's easy and oh so delicious!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 10 servings

Ingredients

  

1 x recipe for Perfect Vanilla Cheesecake

Topping:

• 1 ½ cups 200g fresh or frozen raspberries
• 2 tablespoon 25g granulated sugar
• 2 teaspoon 6g corn starch
• 1 tablespoon 15ml water

Instructions

 

• Prepare the Perfect Vanilla Cheesecake as per the recipe instructions and let cool completely. Then, refrigerate for 2 hours.
• To make the topping, place 1 cup of raspberries in a small saucepot, cover and simmer until the juices come out.
• Add sugar and simmer for 3-5 minutes until glossy and cooked down into a jammy consistency.
• Combine corn starch with water and stir it into the berry mixture. Cook until it comes to a gentle boil while stirring and let bubble for about 20 seconds. Remove from heat and stir through the remaining raspberries. Pour it into a clean jar and set aside to cool completely before serving over the chilled cheesecake.
• This topping can be stored in the fridge for up to 2 weeks.