Easy Baked Raspberry Cheesecake Recipe

Cheesecake is a classic dessert loved by many, and adding raspberries elevates its flavor to new heights. Our Easy Baked Raspberry Cheesecake recipe is perfect for any occasion, whether it’s a special celebration or a simple family dessert. Follow this guide to create a mouthwatering cheesecake that will leave everyone craving more. Read on to discover how you can make this delightful dessert with ease!

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What is Easy Baked Raspberry Cheesecake?

Easy Baked Raspberry Cheesecake is a rich and creamy dessert that combines a buttery graham cracker crust, a smooth and luscious cream cheese filling, and a vibrant raspberry topping. The contrast of the tangy raspberries with the sweet and velvety cheesecake makes it a crowd-pleaser. This baked version ensures a firm and perfectly set cheesecake that is sure to impress.

Ingredients List for Easy Baked Raspberry Cheesecake

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 tablespoons all-purpose flour

For the Raspberry Topping:

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons water

Substitutions and Variations

• Crust: Substitute graham crackers with digestive biscuits or chocolate wafers for a different flavor.
• Cheese: Use mascarpone or ricotta cheese in place of cream cheese for a unique twist.
• Fruit Topping: Swap raspberries with blueberries, strawberries, or mixed berries based on your preference.
• Sugar Alternatives: Replace granulated sugar with honey, maple syrup, or a sugar substitute to suit dietary needs.
• Gluten-Free: Use gluten-free graham crackers and flour for a gluten-free version.

Step-by-Step Cooking Instructions

How to Cook Easy Baked Raspberry Cheesecake: A Step-by-Step Guide

1. Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
3. Bake the Crust: Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
4. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue to beat until well combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating after each addition. Finally, mix in the flour until the batter is smooth and creamy.
5. Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Bake the Cheesecake: Place the springform pan in the oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
7. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
8. Prepare the Raspberry Topping: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices. In a small bowl, mix cornstarch and water, then add to the raspberry mixture. Cook for another 2-3 minutes until thickened. Let it cool to room temperature.
9. Add the Topping: Once the cheesecake is fully chilled, spread the raspberry topping evenly over the surface. Return to the refrigerator for another 30 minutes to set the topping.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing can incorporate too much air, causing the cheesecake to crack during baking. Mix just until ingredients are combined.
• Not Using Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, are at room temperature to avoid a lumpy batter.
• Skipping the Cooling Process: Proper cooling is crucial for the cheesecake to set properly and prevent cracking. Do not rush this step.
• Not Using a Water Bath: While optional, a water bath helps to create a moist environment and can prevent the cheesecake from cracking.

Serving and Presentation Tips

How to Serve Easy Baked Raspberry Cheesecake

• Cutting: Use a sharp knife dipped in hot water for clean slices. Wipe the knife clean between cuts.
• Plating: Serve slices on dessert plates with a dollop of whipped cream or a sprig of fresh mint for added elegance.
• Temperature: Serve the cheesecake chilled for the best texture and flavor.

Presentation Ideas for Easy Baked Raspberry Cheesecake

• Garnish: Add fresh raspberries or a dusting of powdered sugar on top for a visually appealing presentation.
• Layering: Drizzle chocolate or raspberry sauce on the plate before placing the cheesecake slice on it for an artistic touch.
• Decorative Swirls: Create swirls with raspberry puree or chocolate ganache on the top of the cheesecake before chilling.

Easy Baked Raspberry Cheesecake Recipe Tips

• Use Fresh Ingredients: Fresh raspberries and high-quality cream cheese make a big difference in flavor.
• Avoid Overbaking: The cheesecake should still be slightly jiggly in the center when you turn off the oven. It will continue to set as it cools.
• Water Bath Method: To prevent cracks, wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water before baking.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smooth and lump-free batter.

Frequently Asked Questions (FAQs)

Q: Can I use frozen raspberries for the topping?
A: Yes, you can use frozen raspberries. Thaw and drain them before cooking to avoid excess water in the topping.

Q: How do I store leftover cheesecake?
A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Q: What if my cheesecake cracks?
A: If your cheesecake cracks, you can cover the cracks with the raspberry topping. Alternatively, cracks can be minimized by not overmixing the batter and using a water bath.

Q: Can I make the cheesecake ahead of time?
A: Yes, cheesecake can be made a day or two in advance. It actually tastes better after chilling for a day as the flavors meld together.

Q: Is it necessary to use a springform pan?
A: While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Be careful when removing the cheesecake to avoid damaging it.

Conclusion

Our Easy Baked Raspberry Cheesecake recipe is a perfect dessert to impress your guests or treat yourself. With its creamy texture, delightful raspberry topping, and buttery crust, it's bound to become a favorite. Follow our step-by-step guide, and you’ll have a delicious cheesecake ready to enjoy. Happy baking!

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