There’s something oddly comforting about a baked cheesecake. It’s like the dessert equivalent of a long hug. This baked raspberry cheesecake is lush, tangy, and sweet—without being too fussy. We’re talking buttery crust, creamy filling, and a ripple of juicy raspberries that taste like sunshine. You don’t need a culinary degree here—just a little patience and maybe a friend to help lick the bowl. The beauty of this easy cheesecake recipe is that it doesn’t try to reinvent dessert. It just delivers. Big time. And if you’ve ever nervously stared into the oven, wondering if your cheesecake would crack? Yeah, me too. But this one has your back—it bakes like a dream and slices like a pro. Whether you’re making it for your own late-night snack (no judgment here) or showing off at a brunch potluck, this is the kind of treat that earns you repeat requests. It’s rich without being heavy, pretty without needing a food stylist, and most of all—it’s cheesecake the way we want it: easy, reliable, and outrageously good.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Raspberry Cheesecake Recipe
- 3) Ingredients for Baked Raspberry Cheesecake
- 4) How to Make Baked Raspberry Cheesecake
- 5) Tips for Making Baked Raspberry Cheesecake
- 6) Making Baked Raspberry Cheesecake Ahead of Time
- 7) Storing Leftover Baked Raspberry Cheesecake
- 8) Try these desserts next!
- 9) Baked Raspberry Cheesecake Recipe
- 10) Nutrition
1) Key Takeaways
- This easy cheesecake recipe is rich, creamy, and packed with juicy raspberries.
- You don’t need fancy tools or skills—just patience and maybe a springform pan.
- Perfect for holidays, family dinners, or that “just because” sweet tooth moment.
- It stores well and tastes even better the next day.
2) Easy Baked Raspberry Cheesecake Recipe
Let’s talk cheesecake. Not the fussy kind that cracks under pressure, but a baked raspberry cheesecake that works hard and tastes even better. I’ve made this more times than I can count—sometimes for a crowd, sometimes just for me (and maybe a fork straight from the fridge).
This recipe nails what I love most about easy cheesecake recipes. It’s rich but doesn’t sit heavy. It’s pretty, with those sweet ruby raspberries, but doesn’t need a filter to shine. And best of all, it’s the kind of dessert that makes you feel like you’ve done something amazing, even if your laundry’s still in a pile on the floor.
If you’ve ever doubted your baking skills, this is your gateway recipe. We’ll walk through every step, keep it fun, and maybe even sneak in a few tips along the way. Raspberry cheesecake isn’t just dessert. It’s a win. Especially this one.
3) Ingredients for Baked Raspberry Cheesecake
Graham Cracker Crumbs You’ll need about one and a half cups. They form that buttery base we all dig into first.
Granulated Sugar Just a quarter cup in the crust, and more for the filling. It balances out the tart raspberry punch.
Unsalted Butter Melt it. Let it cool a touch. Then mix it with the crumbs to hold everything together.
Cream Cheese Three bricks. Room temperature makes your life easier when mixing. Trust me.
Vanilla Extract A splash goes a long way to mellow and warm the flavor profile.
Eggs Large and fresh. One at a time, please—like polite dinner guests.
Sour Cream Adds that signature tang and creamy mouthfeel.
Raspberries Fresh if you can. Frozen in a pinch. Just don’t stir too much or they’ll break apart.
4) How to Make Baked Raspberry Cheesecake
Step 1. Preheat your oven to 325°F. Grease a springform pan or line the bottom with parchment for easy removal later.
Step 2. Mix the graham cracker crumbs, sugar, and melted butter. Press into the pan evenly and firmly. Use the back of a measuring cup if needed.
Step 3. Beat your cream cheese until smooth. No lumps, no judgment. Add in the sugar and vanilla. Blend until light.
Step 4. Add eggs one by one. Mix just enough each time so it’s smooth but not frothy. Fold in sour cream last.
Step 5. Pour half the batter into your crust. Scatter in raspberries. Cover with the rest of the batter. Add a few more berries on top if you’re feeling bold.
Step 6. Bake for about 70 minutes. The edges should look set, the center should wiggle just a little.
Step 7. Turn off the oven. Crack the door. Let the cheesecake hang out inside for an hour. It helps prevent cracks and gives it a slow cool down.
Step 8. Refrigerate at least four hours or overnight. Top with more raspberries or whipped cream before serving.
5) Tips for Making Baked Raspberry Cheesecake
If your cream cheese isn’t room temperature, your filling might be lumpy. Trust me—it’s worth the wait.
When you beat the eggs, don’t overmix. Overmixing adds air, and air leads to cracks. Cracks aren’t the end of the world, but if you’re going for pretty, mix gently.
Let the cheesecake cool inside the oven after baking. That temp drop from hot to cold can cause dramatic shrinkage. We’re talking cheesecake, not jeans.
6) Making Baked Raspberry Cheesecake Ahead of Time
This cheesecake is a planner’s dream. Make it a day ahead, let it chill overnight, and it’s even better the next day.
Wrap it tightly in plastic wrap after it cools. Let it sit on the counter for 20 minutes before serving for the best texture.
Want to make it days in advance? You can freeze it too. Just skip the fresh fruit topping until you’re ready to serve.
7) Storing Leftover Baked Raspberry Cheesecake
Leftovers? Lucky you. Wrap them tightly and keep them in the fridge for up to five days. The flavor actually deepens after a day or two.
If you want to store longer, wrap slices individually and freeze. Let them thaw in the fridge before serving.
A quick zap in the microwave is tempting—but skip it. Let the cheesecake come to room temp instead for the best bite.
8) Try these desserts next!
9) Baked Raspberry Cheesecake Recipe
Baked Raspberry Cheesecake – Easy Cheesecake Recipes Everyone Will Love
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries (plus more for garnish)
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper if you want easier cleanup later.
- In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture looks like wet sand.
- Press this mixture firmly into the bottom of the prepared pan. Use a flat-bottomed cup if you’re feeling fancy. Set aside.
- In a large bowl, beat the softened cream cheese until smooth—no lumps allowed. Add the sugar and vanilla, then mix until creamy and dreamy.
- Crack in the eggs one at a time, mixing well after each. Don’t overthink it—just blend until smooth.
- Fold in the sour cream gently. This adds that mellow tang and silkiness we all love.
- Pour half the batter into your crust. Scatter in half the raspberries. Pour in the rest of the batter, then gently top with remaining berries. You can swirl them around with a toothpick if you’re feeling artistic.
- Bake for 70 minutes or until the edges are set and the center has just a gentle wobble.
- Turn off the oven, crack the door open, and let it sit inside for 1 hour. This helps avoid cracks—unless you like a cracked top, which, hey, adds character.
- Chill in the fridge for at least 4 hours before slicing. Top with fresh raspberries and a dusting of powdered sugar if you’re feeling extra.
10) Nutrition
Serving Size: 1 slice, Calories: 370, Sugar: 28 g, Sodium: 260 mg, Fat: 25 g, Saturated Fat: 15 g, Carbohydrates: 32 g, Fiber: 1 g, Protein: 6 g, Cholesterol: 115 mg
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