Raspberry CheesecakePin

Raspberry Cheesecake

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Raspberry cheesecake is a luscious and indulgent dessert that combines the creamy richness of cheesecake with the tartness of fresh raspberries. This delightful treat is perfect for any occasion, whether it’s a special celebration or a casual gathering with friends and family. In this article, we’ll explore the history of raspberry cheesecake, delve into the ingredients required, provide a step-by-step recipe guide, offer variations and serving suggestions, and even discuss its health benefits.

Delicious homemade raspberry cheesecake with fresh raspberries on top, served on a rustic plate.Pin

1. Introduction to Raspberry Cheesecake

Raspberry cheesecake is a beloved dessert that has been enjoyed for generations. It consists of a creamy cheesecake filling layered on top of a buttery graham cracker crust and topped with a sweet raspberry sauce or fresh raspberries. The combination of sweet and tangy flavors makes it irresistible to dessert lovers everywhere.

2. History and Origins

The exact origins of raspberry cheesecake are unclear, but cheesecake itself dates back to ancient Greece. The Greeks are believed to have served a simple version of cheesecake made with cheese, honey, and wheat flour. Over the centuries, cheesecake evolved and spread to different parts of the world, with various cultures adding their own unique twists and flavors.

3. Ingredients Required

To make raspberry cheesecake, you’ll need the following ingredients:

  • Graham cracker crumbs
  • Butter
  • Cream cheese
  • Sugar
  • Eggs
  • Vanilla extract
  • Fresh raspberries
  • Cornstarch
  • Lemon juice

4. Step-by-Step Recipe Guide

Making the Crust

  1. Prepare the Crust: Mix graham cracker crumbs with melted butter until well combined.
  2. Press Into Pan: Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake: Bake the crust in a preheated oven for 10 minutes, then set aside to cool.

Preparing the Filling

  1. Beat Cream Cheese: In a large mixing bowl, beat cream cheese until smooth.
  2. Add Sugar: Gradually add sugar and continue beating until creamy.
  3. Mix in Eggs: Add eggs one at a time, mixing well after each addition.
  4. Add Flavorings: Stir in vanilla extract and lemon juice until incorporated.

Assembling and Baking

  1. Pour Filling: Pour the cream cheese mixture over the cooled crust.
  2. Add Raspberries: Drop fresh raspberries onto the filling, gently pressing them in.
  3. Bake: Bake the cheesecake in a water bath for about 45-50 minutes, or until set.
  4. Chill: Allow the cheesecake to cool completely before chilling in the refrigerator for several hours or overnight.

5. Variations and Customizations

There are endless variations of raspberry cheesecake to explore. You can try adding chocolate chips to the filling, swirling in raspberry puree for a marbled effect, or even incorporating other fruits like strawberries or blueberries.

6. Serving Suggestions

Serve slices of raspberry cheesecake topped with additional fresh raspberries and a dollop of whipped cream for an extra indulgent treat. Pair it with a cup of coffee or tea for the perfect ending to any meal.

7. Tips for Success

  • Use room temperature ingredients for a smooth and creamy filling.
  • Avoid overmixing the batter to prevent air bubbles and cracks in the cheesecake.
  • Bake the cheesecake in a water bath to ensure even cooking and prevent cracking.

8. Health Benefits of Raspberry Cheesecake

While raspberry cheesecake is undoubtedly a decadent dessert, it does offer some health benefits. Raspberries are rich in antioxidants and vitamins, while the cream cheese provides calcium and protein. Enjoyed in moderation, raspberry cheesecake can be a delicious and satisfying treat.


Raspberry cheesecake is a heavenly dessert that combines creamy cheesecake with the tartness of fresh raspberries. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this indulgent treat is sure to delight your taste buds. With its rich history, versatile flavors, and health benefits, raspberry cheesecake is a dessert worthy of any table.

FAQs (Frequently Asked Questions)

How long does Raspberry cake with cream cheese last?

Raspberry cheesecake can be stored in the refrigerator for up to 5 days. Be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

Can I freeze Raspberry cake with cream cheese?

Yes, Raspberry cake with cream cheese can be frozen for up to 2 months. Wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil before freezing.

Can I use frozen raspberries for cheesecake?

While fresh raspberries are preferred for their texture and flavor, frozen raspberries can be used in a pinch. Just be sure to thaw them completely and drain any excess liquid before using.

How do I prevent cracks in my cheesecake?

To prevent cracks in your cheesecake, avoid overmixing the batter and bake it in a water bath. Additionally, allow the cheesecake to cool gradually after baking by turning off the oven and cracking the door open slightly.

Is raspberry cheesecake gluten-free?

Most raspberry cheesecake recipes can be made gluten-free by using gluten-free graham crackers for the crust. Be sure to check the labels of all ingredients to ensure they are gluten-free.

Raspberry Cheesecake

Raspberry Cheesecake

Learn to make scrumptious raspberry cheesecake: creamy, tangy, and bursting with fruity flavor!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 peoples
Calories: 350kcal


For the ground:

  • 220 g digestive biscuits
  • 90 g melted butter

For the cream:

  • 400 g mascarpone
  • 100 g robiola
  • 100 g milk
  • 100 g sugar
  • 6 g gelatin in sheets

For the raspberry topping:

  • 200 g raspberries
  • 80 g sugar
  • 1 tablespoon cornstarch


  • Prepare the base: Grind the digestive biscuits in a blender into a fine powder. Add the melted butter and mix again until a homogeneous mass is obtained. Spread this mixture on the bottom of a springform pan (20 cm in diameter) lined with baking paper and press it firmly. Place the mold in the refrigerator for about 30 minutes to allow the base to set.
  • Prepare the cream: Mix the mascarpone and robiola in a large bowl. Warm the milk slightly, dissolve the sugar in it and add the soaked and squeezed gelatine. Allow the mixture to cool slightly. Beat the cheese mixture with an electric mixer and gradually pour in the milky sugar-gelatin mixture until you get a smooth and homogeneous cream.
  • Assemble the cheesecake: Spread the cheese cream evenly over the cookie base in the springform pan. Smooth the surface and place the cake in the refrigerator for about 6 hours until the cream is firm.
  • Prepare the raspberry topping: Just before you take the cheesecake out of the fridge, cook the raspberries with sugar and sifted cornstarch in a saucepan for a few minutes until the raspberries are soft but not broken down. Let the mixture cool slightly.
  • Finish: Spread the raspberry topping evenly over the firm cheesecake. Let the cake set in the refrigerator for at least 1 hour more.
  • With this recipe you can enjoy a fresh and irresistible raspberry cheesecake, perfect for birthdays or as a dessert after a meal.


Calories: 350kcal

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