If you enjoy creamy desserts with bright fruit, you are in the right place today. I am sharing two wonderful raspberry cheesecake recipes that are perfect for any occasion. These cheesecakes are rich, smooth, and have that lovely berry taste we all enjoy. I know you will love making and sharing them.
Whether you prefer a hint of almond with your berries or a beautiful swirl of fruit, these raspberry cheesecakes will be a hit. Get ready to bake something truly special that everyone will appreciate.
Jump to Recipe:
Raspberry Almond Cheesecake: A Berry Sweet Dessert
This cheesecake combines the creamy texture you love with the sweet tang of raspberries and a subtle hint of almond. It’s a lovely dessert that brings together classic flavors in a delightful way.
Making this cheesecake is straightforward, and the result is a truly special treat perfect for gatherings or a quiet evening at home.
Key Ingredients & Tips for Almond Cheesecake
- Almond Extract: Just a little bit adds a beautiful warmth and depth to the flavor profile. Be careful not to use too much to keep the taste balanced.
- Room Temperature Cream Cheese: This is super important! It helps you get a really smooth, lump-free batter easily, ensuring a creamy cheesecake.
- Graham Cracker Crust: A simple and classic base that holds everything together nicely and adds a little crunch to each bite.
What You Need for Raspberry Almond Cheesecake
- For the Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup melted unsalted butter
- For the Filling: 3 (8-ounce) packages cream cheese (room temperature), 1 ½ cups granulated sugar, 4 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 cup fresh raspberries
⏱️ Time: 1 hour 15 mins prep, 1 hour 10 mins bake, 4 hours chill🍽️ Yields: 10-12 slices
How to Make Raspberry Almond Cheesecake
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
Step 2: Prepare the Filling
In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar, beating until fully combined. Add the eggs one at a time, mixing well after each addition until just combined. Stir in the sour cream, vanilla extract, and almond extract.
Step 3: Add Raspberries
Gently fold the fresh raspberries into the cheesecake batter. Be careful not to mash them. Pour the mixture evenly over the cooled graham cracker crust in the springform pan.
Step 4: Bake and Chill
Bake for 60-70 minutes, or until the edges are set and the center jiggles only slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven, let cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
📝 Final Note
Make sure your cheesecake is fully cooled before chilling. This helps it set properly and keeps it from cracking for a beautiful finish.
Raspberry Swirl Cheesecake: Creamy and Fruity
This recipe features a creamy, vanilla-based cheesecake with beautiful streaks of bright raspberry puree swirled throughout. It looks stunning and tastes incredibly fresh.
The raspberry swirl adds a lovely color and a refreshing tartness that perfectly complements the smooth, rich cheesecake base.
Key Ingredients & Tips for Swirl Cheesecake
- Raspberry Puree: Making your own puree ensures a vibrant color and fresh fruit taste for the swirl. Strain out the seeds for a smoother texture.
- Water Bath: Baking your cheesecake in a water bath helps it cook gently and evenly, preventing cracks and keeping it super creamy.
- Lemon Juice: A little squeeze of lemon juice in the filling brightens the overall taste and balances the sweetness of the cheesecake.
What You Need for Raspberry Swirl Cheesecake
- For the Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup melted unsalted butter
- For the Filling: 3 (8-ounce) packages cream cheese (room temperature), 1 ½ cups granulated sugar, 4 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice
- For the Raspberry Swirl: 1 cup fresh raspberries, ¼ cup granulated sugar, 1 teaspoon cornstarch, 1 tablespoon water
⏱️ Time: 1 hour 20 mins prep, 1 hour 15 mins bake, 5 hours chill🍽️ Yields: 10-12 slices
How to Make Raspberry Swirl Cheesecake
Step 1: Prep the Swirl
In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens and the raspberries break down, about 5-7 minutes. Press the mixture through a fine-mesh sieve to remove seeds, then let the smooth puree cool completely.
Step 2: Form the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty foil to prepare for a water bath.
Step 3: Mix Cheesecake Batter
In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth. Gradually add the granulated sugar, beating until fully combined. Add the eggs one at a time, mixing well after each addition until just combined. Stir in the sour cream, vanilla extract, and lemon juice until the batter is smooth.
Step 4: Swirl and Bake
Pour about three-quarters of the cheesecake batter into the crust-lined springform pan. Spoon dollops of the cooled raspberry puree over the batter. Cover the dollops with the remaining cheesecake batter, then add more raspberry puree dollops. Use a skewer or a butter knife to gently swirl the raspberry puree through the batter. Place the springform pan in a larger roasting pan, then fill the roasting pan with hot water to halfway up the sides of the springform pan. Bake for 70-75 minutes, or until the edges are set.
Step 5: Cool and Set
Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. Carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Refrigerate for at least 5 hours, or preferably overnight, before serving.
📝 Final Note
For the cleanest swirl, use a skewer or a thin knife and make gentle, sweeping motions. Don’t overmix the swirl into the batter, just a few passes are enough.