Name: Easy Baked Raspberry Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: PT-485687H39M55S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or digestive biscuits); 1/4 cup melted butter; 2 tbsp sugar (optional); 16 oz (450g) cream cheese, softened; 2/3 cup sugar; 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; Pinch of salt; 1 to 1 1/2 cups fresh raspberries; 2 tbsp raspberry jam (optional, for glaze)

This easy baked raspberry cheesecake is creamy, smooth, and topped with fresh raspberries for a refreshing burst of flavor. The buttery graham cracker crust perfectly complements the rich, tangy filling, making it a delightful dessert that’s simple to prepare and impressively delicious.

Ingredients

Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuits)

1/4 cup melted butter

2 tbsp sugar (optional)

Filling:

16 oz (450g) cream cheese, softened

2/3 cup sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

Pinch of salt

Topping:

1 to 1 1/2 cups fresh raspberries

2 tbsp raspberry jam (optional, for glaze)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the crust: I mix the graham cracker crumbs, melted butter, and sugar until everything is well combined. Then I press the mixture evenly into the bottom of a greased 8 or 9-inch springform pan. I bake the crust at 325°F (160°C) for 8 minutes and let it cool completely.

Make the filling: I beat the softened cream cheese until smooth and creamy. Then I add the sugar and mix well. I add the eggs one at a time, mixing after each addition. Next, I fold in the sour cream, vanilla extract, and a pinch of salt until the filling is just combined.

Assemble & bake: I pour the filling over the cooled crust and gently tap the pan to release any air bubbles. I bake the cheesecake at 325°F (160°C) for 40 to 45 minutes until the center is almost set but still has a slight jiggle.

Cool completely: I let the cheesecake cool at room temperature first, then refrigerate it for at least 4 hours, although overnight chilling works best for a firm texture.

Top it off: Before serving, I arrange fresh raspberries on top. For a shiny finish, I warm the raspberry jam slightly and brush it over the berries as a glaze.

Servings and timing

This cheesecake serves about 8 people.

Preparation time: 15 minutes

Baking time: 45 minutes

Cooling and chilling time: At least 4 hours (preferably overnight)

Variations

For a different flavor twist, I sometimes swirl raspberry jam into the filling before baking to create a pretty marbled effect.

You can swap the raspberries for other berries like blueberries or blackberries depending on what’s in season.

Adding a dollop of whipped cream on top makes it extra indulgent.

For a nutty crust, I occasionally mix some finely chopped almonds or pecans with the graham cracker crumbs.

If I want a lighter version, I use Greek yogurt instead of sour cream, which still keeps the texture creamy but reduces the fat content.

Storage/Reheating

I store leftover cheesecake covered tightly in the refrigerator for up to 4 days. If I want to keep it longer, I wrap it well and freeze it for up to 2 months. When freezing, I recommend thawing it overnight in the fridge before serving. I don’t reheat cheesecake because I prefer it chilled to maintain the creamy texture.

FAQs

How do I prevent cracks in my cheesecake?

I avoid cracks by not overbaking the cheesecake—removing it while the center still has a slight jiggle helps. Also, letting it cool gradually at room temperature before refrigerating reduces the chance of cracking.

Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan, but it might be harder to remove the cheesecake without damaging it. I find a springform pan easiest for releasing the cheesecake cleanly.

Can I use frozen raspberries for the topping?

I recommend fresh raspberries for the topping because frozen berries can be watery and might make the crust soggy. If you only have frozen, thaw and drain them well before using.

What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or even heavy cream mixed with a teaspoon of lemon juice to mimic the tanginess.

How long can I keep this cheesecake in the fridge?

I usually keep it refrigerated for up to 4 days. Beyond that, the texture and freshness might start to decline.

Conclusion

I find this easy baked raspberry cheesecake a perfect balance of creamy, sweet, and tart, making it a crowd-pleaser for any occasion. The recipe’s simplicity means I can whip it up even on busy days, yet it always feels like a special treat. Whether for a family dinner or a gathering with friends, this cheesecake never fails to impress.

Recipe: