There’s something quite magical about cheesecake, isn’t there? It’s the kind of dessert that makes any gathering feel a little more special. I’ve been whipping up this Easy Baked Raspberry Cheesecake for years now, and let me tell you—it never disappoints! Every single time I make it, the aroma wafting from the kitchen draws everyone in, and as soon as that first slice is served, it’s like you’re treated to a little slice of heaven.
I also have to share that this recipe holds a special place in my heart. It reminds me of summer picnics with my family, where laughter and delicious desserts brought us even closer together. Plus, I get to enjoy those gorgeous, tangy raspberries that brighten up the rich creamy filling, adding an extra dimension of flavor. So let’s not waste any more time—grab your apron and let’s jump into this deliciousness!
What’s in Easy Baked Raspberry Cheesecake?
Graham Cracker Crumbs: These make up the buttery crust of our cheesecake. I love using the plain, store-bought variety for simplicity. You can also crush your own from whole graham crackers if you’re feeling adventurous!
Unsalted Butter: The melted butter helps bind the crust together, giving it that irresistible texture. Always opt for unsalted so you can control the sweetness.
Granulated Sugar: A bit of sugar is added to both the crust and cheesecake for sweetness and balance. Feel free to adjust the amount to your taste!
Cream Cheese: The star of the show! Softened cream cheese creates that luscious, creamy texture we crave in a cheesecake. I recommend full-fat cream cheese for the richest flavor.
Eggs: Essential for binding, eggs help set the cheesecake as it bakes and adds to that beautiful richness.
Vanilla Extract: Adds a warm, comforting flavor that complements the raspberries and cream cheese perfectly.
Fresh or Frozen Raspberries: Whether you use fresh or frozen, they add a delightful tart flavor that cuts through the richness of the cheesecake. Pureeing them creates a gorgeous pink hue throughout the filling.
Fresh Raspberries (for topping): These add a lovely burst of flavor and color to finish off the dessert.
Cornstarch: This is our thickening agent for the raspberry topping—it helps create a nice consistency so that the sauce gently clings to each slice.
Lemon Juice: Just a splash adds brightness and enhances the flavor of both the topping and the cheesecake itself.
Is Easy Baked Raspberry Cheesecake Good for You?
Well, let’s be honest—this isn’t exactly a health-food dish, but who says we can’t enjoy treats in moderation?
Cream Cheese: Packed with calcium and protein, but because it’s also high in fat, moderation is key.
Raspberries: These little gems are rich in dietary fiber and antioxidants. They add a nutritional boost, so enjoy knowing there’s some goodness in your dessert!
Sugar: It does add sweetness, but too much can lead to unwanted health issues, so I like to keep it reasonable.
Overall, this cheesecake is more of a special occasion or treat kind of dessert, but with some fresh berries, you can at least feel a little less guilty as you savor each bite!
Ingredients
– For the crust:
– 1 and ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– For the cheesecake filling:
– 16 ounces (2 packages) cream cheese, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen raspberries, pureed
– For the raspberry topping:
– 2 cups fresh raspberries (or canned raspberry pie filling)
– ¼ cup granulated sugar
– 1 tablespoon cornstarch
– ¼ cup water
– 1 teaspoon lemon juice
This recipe makes about 8-10 servings, perfect for sharing with family and friends!
How to Make Easy Baked Raspberry Cheesecake?
1. **Preheat the oven** to 325°F (160°C).
2. **Make the crust**: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
3. **Prepare the cheesecake filling**: Using an electric mixer, beat the softened cream cheese until it’s creamy and smooth. Add the sugar and beat until well combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in the vanilla extract and raspberry puree until just combined.
4. **Bake the cheesecake**: Pour the filling into the cooled crust and smooth the top. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour with the door ajar to cool slowly.
5. **Let it chill**: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
6. **Make the raspberry topping**: In a small saucepan over medium heat, combine the fresh raspberries (or raspberry pie filling), sugar, cornstarch, water, and lemon juice. Cook while stirring gently until the mixture thickens and bubbles. Remove from heat and allow it to cool.
7. **Serve**: Once the cheesecake is chilled, carefully remove it from the springform pan, and top it with the raspberry mixture. Slice and serve!
Delicious Twists and Tips for Your Cheesecake
– If you have a food processor, it makes crushing graham crackers for the crust a total breeze!
– Looking to elevate the flavor? Add a tablespoon of lemon zest to the cheesecake filling for an extra zing!
– Feeling extra indulgent? Serve slices of this cheesecake with a dollop of whipped cream on the side—because why not indulge a little?
I can’t wait for you to give this Easy Baked Raspberry Cheesecake a try! I promise, once you do, it’ll become a go-to favorite in your dessert rotation. And feel free to share your thoughts or any creative twists you come up with! Happy baking!
