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 water bath!
• 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 flavor 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 flavor 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

• STEP 1). Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs firmly and evenly into the bottom and just about ½-inch up the sides of the pan. I like to use a straight edged drinking glass or the bottom of a ½ cup measuring scoop to pack it evenly and smooth it out along the bottom and push it gently up the sides. Bake for 10-12 minutes until lightly golden and feels dry.
• STEP 2). Make the filling. Beat cream cheese in a large bowl with an electric hand mixer on medium speed until smooth. Gradually add sugar and beat until very smooth and creamy. Stop to scrape down the sides of the bowl several times to ensure there are not lumps at this stage and everything is well combined. The mixture should be lump-free before you move on to the next step.
• STEP 3). Add liquids. Add water and mix until smooth, then mix in sour cream, vanilla extract and vanilla bean paste until just combined. Scrape down the sides and around the bottom of the bowl again and mix on low for 5 seconds to ensure everything is blended.
• STEP 4). Mix in egg. Add one egg and beat on medium speed until JUST combined. Scrape down the sides and bottom of the bowl, add the other egg and beat just until incorporated.

• STEP 5). Prepare the pan. Pour the batter onto the pre-baked crust (it's ok if it is still warm) and spread it out evenly. Tap the pan on the counter top 10 times and pop any air bubbles that you see rising to the surface, then use the pointed end of a knife or skewer to pop any large air bubbles that float up. Place cheesecake in the oven on the center rack. Place a large metal rimmed baking sheet or a 9×13 inch baking pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep.
• STEP 6). Bake. Bake for 30 minutes. Turn the oven off and, without opening the oven door, leave it in for another 15 minutes. It is ready when the filling is set and slightly puffed around the edges, but the center is slightly wobbly or jiggles when the pan is shaken.
• STEP 7). 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. Make the topping following this recipe with 3 tablespoons of sugar. Place 1 ½ cups raspberries in a small saucepot, cover and simmer until the juices come out. Add sugar and lemon juice 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 additional ½ cup of fresh raspberries. Pour it into a clean jar and set aside to cool completely before serving over the chilled cheesecake.

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

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