Decadent Raspberry Cheesecake for Your Sweetest Moments
This raspberry cheesecake is a delightful dessert that captures the essence of spring with its vibrant flavors and creamy texture.
Equipment
- Saucepan
- - Food processor
- Mixing bowl
- Springform pan
- Oven
Ingredients
For the Raspberry Sauce
- 2 cups Raspberries (fresh or frozen) Can substitute with different berries for variety.
- 3/4 cup Granulated Sugar Reduce for a lower-sugar version.
- 2 tablespoons Cornstarch Can substitute with arrowroot powder.
- 1 tablespoon Lemon Juice Fresh is preferable for best results.
For the Crust
- 1 cup Shortbread Cookies Graham crackers can be used if desired.
- 1/4 cup Granulated Sugar Adjust amount to taste.
- 1/2 cup Unsalted Butter Use salted butter if unsalted is unavailable.
- 1/4 teaspoon Kosher Salt Regular salt can substitute.
For the Cheesecake Filling
- 16 ounces Cream Cheese (softened) Ensure it's at room temperature for smooth mixing.
- 3/4 cup Granulated Sugar Can be adjusted based on taste preference.
- 3 large Eggs Use room temperature eggs for better mixing.
- 1 cup Plain Greek Yogurt Can substitute with sour cream if necessary.
- 1 tablespoon Lemon Juice Intensifies the flavor.
- 1 tablespoon Lemon Zest Adds aromatic oils for a fragrant touch.
- 1 teaspoon Pure Vanilla Extract Avoid imitation vanilla for best results.
- 1/4 teaspoon Kosher Salt Balances sweetness in the cheesecake filling.
Instructions
Preparation Steps
- In a saucepan over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Stir gently until thickened, about 5-7 minutes, then set aside to cool.
- Crush shortbread cookies in a food processor until fine crumbs form. In a bowl, mix crumbs with sugar and melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, mixing until creamy. Then mix in eggs one at a time, followed by Greek yogurt, lemon zest, lemon juice, vanilla extract, and a pinch of kosher salt.
- Gently fold the cooled raspberry sauce into the cheesecake batter, creating swirls without fully blending.
- Place the springform pan in a water bath and bake in a preheated oven at 325°F for about 1 hour, or until the edges are set and the center is slightly jiggly.
- After baking, turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
- Carefully remove the cheesecake from the water bath and refrigerate it for at least 7 hours, preferably overnight, to allow it to set perfectly.
Notes
Serve with extra fresh raspberries on top for a beautiful garnish. Always ensure your cream cheese and eggs are at room temperature before mixing.