?utm Source=rss&utm Medium=rss&utm Campaign=ultra raspberry cheesecake has been a family favorite for years. I can still remember the first time I baked this delightful dessert; the aroma of melting cream cheese and sweet raspberries filled my kitchen, making my mouth water. With every slice, you’ll experience a burst of creamy texture and a tangy flavor that perfectly balances the sweetness. Topped with a rich raspberry sauce, this cheesecake is not just a treat; it’s an unforgettable experience. Let’s get cooking!
Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
- Ultra creamy and rich texture that melts in your mouth.
- Simple to prepare, making it perfect for beginners.
- Uses fresh and frozen raspberries for a delightful burst of flavor.
- Great for gatherings and celebrations, impressing family and friends.
- Can be made ahead of time, perfect for stress-free entertaining.
- Contains benefits of using RSS feeds to keep your recipes organized.
Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
Here’s everything you need for this delicious raspberry cheesecake:
- 2 1/2 cups Graham cracker crumbs – forms the base crust.
- 1/4 cup Light brown sugar – adds sweetness to the crust.
- 10 TBSP Unsalted butter – binds the crust together.
- 24 oz Cream cheese – the star ingredient for creaminess.
- 3/4 cup White granulated sugar – sweetens the filling.
- 1 tsp Pure vanilla extract – enhances the flavor.
- 1 oz Freeze dried raspberries – adds a concentrated raspberry flavor.
- 1/2 cup Sour cream – contributes to the creamy texture.
- 1/4 cup Heavy cream – makes the cheesecake rich.
- 4 Large eggs – helps the cheesecake set.
- 12 oz Frozen raspberries – for the filling.
- 1/2 cup White granulated sugar – for the raspberry sauce.
- 12 oz Fresh raspberries – for topping and garnish.
- 3 TBSP Water – used in the raspberry sauce.
How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
- Step 1: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment paper circle and spray again. Set aside.
- Step 2: Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until combined.
- Step 3: Pour the crumbs into the pan, pressing them halfway up the sides. Use the bottom of a measuring cup to compact the crust.
- Step 4: Bake for 11 minutes. Start heating hot water on the stove for the water bath.
- Step 5: In a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
- Step 6: Blend the freeze-dried raspberries into a fine crumb. Add it to the cream cheese mixture along with sour cream, heavy cream, and vanilla. Mix on medium until smooth.
- Step 7: Add in the eggs, mixing on low speed until just combined. Mix the batter by hand to ensure it’s well-blended.
- Step 8: Pour the cheesecake batter over the graham cracker crust.
- Step 9: For the water bath, place the springform pan in a 10-inch cake pan. Fill with hot water halfway up the cake pan to prevent water from getting into the crust.
- Step 10: Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
- Step 11: Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Remove from the oven and cool completely on a rack.
- Step 12: Wrap in foil and chill for at least 6 hours or overnight.
- Step 13: In a saucepan, heat the raspberries and sugar until simmering. Blend and strain to remove seeds.
- Step 14: Return the sauce to the pan, simmer until thickened (about 10 minutes).
- Step 15: Cool the sauce, adding water to achieve desired consistency. Mix in fresh raspberries.
- Step 16: Remove the cheesecake from the pan, pour the sauce over it, and refrigerate until serving.
Pro Tips for the Best ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
These tips will ensure your cheesecake turns out perfectly every time:
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the water bath; it prevents cracks and keeps the cheesecake moist.
- Let the cheesecake cool gradually to avoid sudden temperature changes.
What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=ultra?
The secret lies in incorporating air into your batter without overmixing. This way, the cheesecake stays fluffy and light.
Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=ultra ahead of time?
Yes! You can prepare the cheesecake up to 2 days in advance. Just store it in the fridge until you’re ready to serve.
How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=ultra?
Watch out for overbaking; it can lead to a dry cheesecake. Use a timer and check for that slight jiggle in the center.
Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
This cheesecake is divine on its own, but you can elevate it by serving it with whipped cream or a scoop of vanilla ice cream. Pair it with a light fruit salad for a refreshing contrast. You’ll love the combination of flavors!
Nutrition Facts for ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
Per serving (recipe makes 12 servings):
- Calories: 368
- Protein: 4g
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 20g
- Sodium: 300mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
Allow the cheesecake to cool completely before wrapping it tightly in plastic wrap. Store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and serve chilled.
Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=ultra
Can I freeze ?utm Source=rss&utm Medium=rss&utm Campaign=ultra?
Yes, you can freeze it! Just wrap it well to prevent freezer burn, and it will keep for about 3 months.
What can I use instead of graham crackers?
Crushed cookies or digestive biscuits work well as a substitute for the crust.
Is it necessary to use fresh raspberries?
While fresh raspberries add vibrant flavor, frozen ones work just as well in this recipe.
Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=ultra You Can Try
For a chocolate twist, consider adding cocoa powder to the batter or drizzling melted chocolate on top. You can also experiment with different fruits, like strawberries or blueberries, to vary the flavor profile. If you’re looking for other dessert ideas, check out our keto cottage cheese bread recipe or our beef and bowtie pasta for a savory option.
Print
?utm Source=rss&utm Medium=rss&utm Campaign=ultra Raspberry Cheesecake Delight
- Total Time: 500 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This raspberry cheesecake has raspberries inside the batter and has a raspberry sauce on top. It is a baked cheesecake and ultra creamy.
Ingredients
- 2 1/2 cups Graham cracker crumbs (fine crumbs- 2 packets)
- 1/4 cup Light brown sugar (packed)
- 10 TBSP Unsalted butter (melted)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 oz Freeze dried raspberries (grounded to a fine crumb)
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 1/4 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 12 oz Frozen raspberries
- 1/2 cup White granulated sugar
- 12 oz Fresh raspberries
- 3 TBSP Water
Instructions
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper circle and spray again. Set aside.
- Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, add graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until combined.
- Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down.
- Bake for 11 minutes.
- Start heating the hot water on the stove for the water bath.
- Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula.
- Using a food processor, blend the freeze dried raspberries into a fine crumb. Add the grounded raspberries, sour cream, heavy cream, and vanilla and mix on medium until smooth.
- Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter.
- Pour the cheesecake batter on top of the graham cracker crust.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust. 2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, take out of the oven and place on the cooling rack. Keep the pan on. Cool completely.
- Wrap in foil and chill for at least 6 hours or overnight.
- In a medium saucepan over medium heat, heat the raspberries and sugar until it comes to a simmer. Use a food processor to blend the raspberries and then push it through a sieve and discard the seeds.
- Pour the sauce back into the pan and bring back to a simmer. Heat until thickened, this will take about 10 minutes.
- Transfer sauce to a bowl and let it cool. Once cool, add in one tablespoon of water at a time and mix well. This is to get it back to a sauce. Add the fresh raspberries and mix until they are coated.
- Take the cheesecake out of the pan and remove the parchment paper circle. Pour the sauce on top of the cheesecake. Keep in the fridge until serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 368
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg
