Baked Raspberry Cheesecake – Easy Cheesecake Recipes Everyone Will Love
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.
Servings: 12 slices
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.