Easy Raspberry Cheesecake Recipe

Try my best cheesecake recipe – you will inhale it!

This easy raspberry cheesecake recipe makes a delicious cake that literally melts on your tongue.

It is based on the best cheesecake recipe, but it has more cornstarch (you can use potato starch if you cannot buy cornstarch) to compensate for the raspberry sauce and a raspberry topping.

It is simply delicious and works wonderfully with the sweet sour topping.

I tried this raspberry cheesecake recipe one weekend when our German relatives came for a visit. We ate on the patio and I brought the cake, served it to everybody, walked back to the kitchen to put it into the fridge, came out and all the plates were empty, except for mine.

I have to add, that we live in a normal European size house, so it did not take me ages to go to and back from the kitchen.

This best cheesecake recipe calls for frozen raspberries. If you have fresh ones, you’ll have to use more than 2 lbs (1 kg).

I suggest using frozen fruits since they are cheaper. To use fresh raspberries to make a sauce would be wasting them. They are just too good to be cooked.

In order for this raspberry cheesecake to bake correctly, you should mix in the raspberry sauce pretty well, if you leave nice swirls, it might break during baking.

In addition, when you wrap the aluminum foil around the cake pan, you have to fold the edges of the aluminum around the top of the form, so that water cannot precipitate in between the foil and the form.

I used to just wrapp the form and always had water accumulating in between the foil and the form, making the bottom not crispy, but rather soggy. Once, I wrapped around the top of the form and the bottom was perfect, no water accumulating in the foil. If you knew that, well then you might laugh at me, but if you always had a problem with a bit soggy bottom, this tip will solve your problems.

I hope that you will enjoy this raspberry cheesecake recipe.

Raspberry Cheesecake Recipe

Cheesecake filling:
• 16 oz of cream cheese (454 g)
• 1 cup sugar (200 g)
• 3 tablespoon of cornstarch
• 3 large eggs
• 3 tablespoons of lemon juice
• 1 ½ teaspoon of vanilla extract
• 3 cups of sour cream (726 g)

Raspberry topping and sauce:
• 1 kg of frozen raspberries
• Around ½ cup of sugar
• 2 tablespoons of potato starch
Preheat the oven to 350°F (175°C)

Prepare the raspberry sauce:
• Place the frozen raspberries into a pot and cook on low heat, until they defreeze.
• Strain the raspberries and press them through a strainer.
• Add the sugar, if the sauce is too sour, add more sugar to taste.
• Mix until the sugar dissolves.
• Take ½ cup of the raspberry mixture and set aside. This will be the sauce that you will use to swirl into the cheesecake batter.

Prepare the easy cheese cake:
• Beat the cream cheese and sugar until very smooth. I like using the whisk beater.
• Add corn starch.
• Add eggs, one at a time, scraping the sides of the mixing bowl after adding each one.
• Add the lemon juice and vanilla, and beat until well mixed.
• Add the sour cream, mix until just incorporated.
• Wrap the outside of the 8 inch spring form pan with aluminum foil.
• Pour the 1/3 of the cake batter onto the greased pan.
• Pour ½ of the raspberry sauce onto the batter; pour again 1/3 of the cheesecake batter into the pan. Try to cover the raspberry sauce completely. Pour the rest of the raspberry sauce onto the cake batter and cover with the rest of the cheesecake batter. Swirl the mixture with a knife.
• Place the aluminum foil wrapped pan into a large oven proof pan. Pour hot water into the large pan until it reaches ½ inch up the sides of the pan.
• Place both pans into the oven and bake for about 45 minutes.
• Turn off the oven and leave the cake in it for 1 hour to slowly cool off.
• To test for doneness, gently shake the pan. The top of the cake should move as one solid piece. There should be no soapy movement in center.
• Remove from oven to cool completely. Refrigerate for 12 hours. Cake will set completely when refrigerated.

Prepare the raspberry topping:
• Measure the raspberry mixture. You should have 600 ml. If you don’t have 600 ml then add water and more sugar to taste.
• Once the cheesecake has cooled off, add to 200 ml of the raspberry sauce 1 tablespoon of potato starch. Mix well.
• Bring the left over 400 ml of the raspberry sauce to boil and add the cold 200 ml.
• Bring it to boil, stirring constantly.
• Once it thickens, take it off the heat and mix to cool off.
• Place a cake ring around the cheesecake and pour the cooled off raspberry sauce. You might have more then you need. Just eat the rest - it tastes wonderful, or save it for serving later. You can do this without using a cake ring. Just take the cake out of the spring form, take the bottom of the form off, and use just the ring from the form.
• Refrigerate the cake.