🍰 Luscious Raspberry Cheesecake Recipe

There’s something truly magical about a creamy cheesecake topped with vibrant, tangy raspberries. This Luscious Raspberry Cheesecake Recipe 🍰 is the ultimate dessert for anyone who loves a balance of rich creaminess and fruity freshness.

Whether you’re preparing it for a family gathering, a festive dinner, or simply to treat yourself after a long week, this cheesecake never fails to impress. It’s elegant enough for special occasions yet easy enough for beginner bakers to master.

The origins of cheesecake go back thousands of years — even the ancient Greeks enjoyed early versions of this beloved dessert. But today, we’re giving it a delightful twist with a halal-friendly raspberry topping that brings out the natural sweetness and tartness of the fruit.

If you’ve ever dreamed of making a bakery-quality cheesecake right at home, this recipe is your golden ticket. Get ready to create a dessert that looks stunning, tastes divine, and melts in every bite.

Ingredients List

Here’s everything you’ll need to make your Luscious Raspberry Cheesecake Recipe 🍰 from scratch.

🧈 For the Crust:

1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
¼ cup (60g) unsalted butter, melted
2 tbsp granulated sugar

Substitution tip: You can use crushed vanilla cookies or even oat biscuits for a slightly different flavor.

🍰 For the Cheesecake Filling:

3 (8 oz / 225g each) packages cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240g) sour cream or plain Greek yogurt
3 large eggs, room temperature
2 tsp pure vanilla extract
1 tbsp lemon juice (freshly squeezed)
1 tbsp all-purpose flour (helps stabilize the cheesecake)

Halal note: Ensure your cream cheese and other dairy products are from halal-certified sources.

🍇 For the Raspberry Sauce:

2 cups (250g) fresh or frozen raspberries
¼ cup (50g) sugar
1 tbsp cornstarch mixed with 1 tbsp water
1 tsp lemon juice

Substitution tip: Strawberries, blueberries, or a mixed-berry blend also work beautifully.

Step-by-Step Instructions

1️⃣ Prepare the Crust

Preheat your oven to 325°F (160°C).
Mix the crushed graham crackers, sugar, and melted butter in a bowl until evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 8–10 minutes, then set aside to cool while you prepare the filling.

Pro tip: Use the bottom of a measuring cup to press the crust evenly — this ensures a smooth, compact base that won’t crumble.

2️⃣ Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy (no lumps!).
Add the sugar and continue beating for about 2 minutes.
Mix in the sour cream, vanilla extract, and lemon juice until just combined.
Add the eggs one at a time, beating on low speed after each addition. Don’t overmix — it can cause cracks later.
Finally, mix in the flour gently until fully incorporated.

3️⃣ Bake the Cheesecake

Pour the filling over the cooled crust.
Place the springform pan in a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the cheesecake pan — this creates a water bath that ensures even baking and prevents cracks.
Bake for 55–65 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually.

4️⃣ Prepare the Raspberry Sauce

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Cook until the raspberries break down and release their juices (about 5–6 minutes).
Stir in the cornstarch mixture and continue cooking for 2–3 minutes, until the sauce thickens.
Remove from heat and let it cool completely.
If you prefer a smooth sauce, strain it to remove seeds — otherwise, keep it rustic and textured.

5️⃣ Chill & Assemble

Once the cheesecake has cooled to room temperature, refrigerate it for at least 6 hours or overnight.
Before serving, spoon the raspberry sauce over the top and spread it evenly.
Garnish with fresh raspberries, mint leaves, or a light dusting of powdered sugar for a bakery-style finish.

Pro Tips & Variations

Make it lighter: Substitute half of the cream cheese with low-fat cream cheese or Greek yogurt.
For a gluten-free crust: Use gluten-free biscuits or almond flour instead of graham crackers.
Add chocolate flair: Drizzle melted white chocolate over the raspberry topping for extra indulgence.
Berry swap: Try blueberries, blackberries, or even mango puree for a tropical twist.
Mini cheesecakes: Divide the crust and filling into muffin cups for adorable single-serving versions.

Storage & Reheating Tips

Refrigeration: Store your cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze slices individually for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag.
Thawing: Defrost overnight in the refrigerator.
Reheating (optional): Cheesecake is best served cold, but if you prefer a softer texture, let it sit at room temperature for 20–30 minutes before serving.

FAQs

Can I make this Luscious Raspberry Cheesecake Recipe 🍰 ahead of time?

Absolutely! Cheesecake tastes even better after chilling overnight, so it’s ideal for preparing a day in advance.

Can I use frozen raspberries?

Yes! Frozen raspberries work just as well. Just make sure to thaw and drain them slightly before making the sauce.

How do I prevent cracks in my cheesecake?

The water bath method and gradual cooling are key. Also, avoid overmixing the batter, which adds too much air.

Can I make it without a springform pan?

You can use a deep pie dish, but line it with parchment paper to help lift the cheesecake out easily.

Is this recipe halal?

Yes, it’s 100% halal-friendly — no alcohol, gelatin, or pork-based ingredients are used.

Nutritional Information (Approximate, per serving)

Calories: 420 kcal
Fat: 28g
Carbohydrates: 36g
Protein: 7g
Fiber: 2g
Sugar: 27g

(Values may vary based on ingredient brands and portion sizes.)

📋 Recipe Card