This raspberry cheesecake is bursting with bright raspberry flavor. The filling is blended with freeze-dried raspberries so the flavor is concentrated without altering the creamy texture, and the cake is finished with a homemade raspberry sauce and a generous coating of fresh raspberries for both flavor and visual appeal.
If you want a raspberry cheesecake with intense fruit flavor, this recipe delivers. Freeze-dried raspberries are ground to a fine powder and folded into the batter to provide a concentrated raspberry taste without adding extra moisture. The sauce is made from frozen raspberries cooked down with sugar, strained to remove seeds, and then tossed with fresh raspberries so each bite tastes bright and fresh.
Tips for making the cheesecake
Follow these practical tips so your cheesecake comes out smooth, creamy, and crack-free.
- Freeze-dried raspberries: You can find freeze-dried raspberries at many grocery stores or online. Pulse them in a food processor until they reach a fine, powdery crumb before adding to the batter so the fruit blends evenly.
- Minimize air: When incorporating the eggs, mix on low speed and stop as soon as the eggs are combined. Overmixing traps air in the batter, which can cause the cheesecake to rise too quickly in the oven and then collapse, resulting in cracks.
- Sauce method: I used frozen raspberries for the sauce because they’re convenient and consistent year-round. After simmering and blending, push the cooked raspberries through a fine sieve to remove seeds, then return the liquid to the pan and reduce until slightly thickened. Cool the sauce, then add small amounts of water to reach a spreadable consistency and fold in fresh raspberries to coat them evenly. The sauce can be made ahead and refrigerated.
For more raspberry recipes, look for other raspberry desserts on this site, such as raspberry cupcakes and white chocolate raspberry cake.
If you try this recipe, please leave a star review below and tag @stephaniesweettreats on social media. Follow the creator’s boards for more dessert inspiration.
Recipe Video
5 from 1 review
Ultra Raspberry Cheesecake
Stephanie Rutherford
A baked, ultra-creamy cheesecake with freeze-dried raspberries folded into the batter and a bright raspberry sauce and fresh berries on top.
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Prep Time: 1 hr
Cook Time: 1 hr 20 mins
Chilling Time: 6 hrs
Total Time: 8 hrs 20 mins
Servings: 16 slices
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, fine crumbs (about 2 packets)
- 1/4 cup Light brown sugar, packed
- 10 TBSP Unsalted butter, melted
Raspberry Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 oz Freeze-dried raspberries, ground to a fine crumb
- 1/2 cup Sour cream, room temperature (or Greek yogurt)
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
Raspberry Sauce
- 12 oz Frozen raspberries
- 1/2 cup White granulated sugar
- 12 oz Fresh raspberries
- 3 TBSP Water
Instructions
Graham Cracker Crust
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Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray, line the bottom with a parchment circle, and spray again. Set aside.
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Blend graham crackers to fine crumbs in a food processor. In a small bowl, combine crumbs, brown sugar, and melted butter; mix until combined.
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Press crumbs into the pan, pushing them halfway up the sides. Use the bottom of a measuring cup to compact the crust.
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Bake the crust for 11 minutes. Remove and cool slightly before adding the filling.
Raspberry Cheesecake
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Begin heating water for a water bath so it’s ready when the cheesecake goes into the oven.
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In a large bowl, beat the cream cheese and sugar on high speed for about 2 minutes until smooth. Scrape the bowl to ensure even mixing.
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Process the freeze-dried raspberries to a fine crumb. Add the raspberry powder, sour cream, heavy cream, and vanilla to the cream cheese mixture and beat on medium until smooth.
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Add the eggs and mix on low speed just until combined. Do not overmix. Finish by gently folding with a spatula to ensure an even batter.
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Pour the batter into the prepared crust and smooth the top.
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Prepare a water bath using one of these methods: 1) place the springform in a 10-inch cake pan, then place that in a roasting pan and add hot water halfway up the cake pan; or 2) wrap the springform tightly twice in aluminum foil, set it in the roasting pan, and add hot water halfway up the springform. Both create steam to help the cheesecake bake evenly.
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Bake 70–80 minutes at 325°F, until the edges are set and the center has a slight jiggle.
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Turn the oven off, crack the door, and let the cheesecake sit in the warm oven for 30 minutes. Remove and cool on a wire rack with the pan on. Cool completely before wrapping.
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Wrap the chilled cheesecake in foil and refrigerate at least 6 hours or overnight for best texture and flavor.
Raspberry Sauce
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In a medium saucepan over medium heat, combine the frozen raspberries and sugar and bring to a gentle simmer. Blend the softened fruit in a food processor or with an immersion blender, then press through a fine-mesh sieve to remove seeds.
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Return the strained puree to the pan, simmer and reduce until slightly thickened, about 10 minutes. Remove from heat and transfer to a bowl to cool.
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Once the sauce is cool, add water one tablespoon at a time and stir until you reach a smooth, pourable consistency. Fold in the fresh raspberries until they are evenly coated.
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Remove the cheesecake from the springform and peel away the parchment circle. Pour the raspberry sauce and coated fresh raspberries over the top, then refrigerate until serving.
Notes
Bring dairy ingredients to room temperature about two hours before baking to ensure a smooth batter and reduced chance of lumps or cracks. The raspberry sauce can be made ahead and refrigerated for up to 3 days; add a little water and stir before serving if it firms up.
Calories: 368kcal, Carbohydrates: 32g, Protein: 4g, Fat: 26g
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