Raspberry Cheesecake
This raspberry cheesecake is a summer delight. It’s going to shake up your ordinary cheesecake. It’s filled with sweet-tart raspberries and topped with a delicious raspberry white chocolate ganache.
Raspberry Cheesecake
Hey there, and welcome back, friends.
You are in for a treat!
Don’t you love how vibrant the color of this cheesecake is? I used homemade raspberry puree to flavor this cheesecake with the sweet and tart flavor of raspberries. It’s a simple puree that only requires a few steps.
This homemade raspberry cheesecake is creamy, decadent, and topped with a raspberry white chocolate ganache. The ganache gives it a special touch. White chocolate always goes well with raspberries. It’s an easy cheesecake to make.
For this cheesecake, I decided to bake it instead of creating a no-bake one. It is worth turning your ovens on over the summer. You can find my no-bake cheesecake recipes here.
This cheesecake will be a crowd favorite this summer! It’s all you need for serving at summer BBQs.
Raspberry Cheesecake Ingredients
- frozen raspberries
- cornstarch
- graham cracker crumbs
- granulated sugar
- melted butter
- cream cheese
- raspberry Greek yogurt
- pure vanilla extract
- a few large eggs
- raspberry puree
- white chocolate chips
- heavy cream
- A few garnishes, like fresh raspberries & mint leaves
How to Make Raspberry Cheesecake
To make the raspberry puree
Defrost the frozen raspberries. Blend the raspberries in a blender or food processor until smooth and pureed.
Strain the puree to remove the seeds.
Add the puree in a small saucepan over medium heat and begin to heat. Slowly add the cornstarch while stirring continuously.
Cook until the cornstarch is completely incorporated, and the mixture thickens.
Transfer to a small bowl and cool in the refrigerator while making the crust.
To make the graham cracker crust
Preheat the oven to 320 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
Combine the graham cracker crumbs, granulated sugar, and melted butter in a small mixing bowl.
Add the crumb mixture to the spring form pan and press firmly across the bottom and along the sides of the pan.
Bake for 10 minutes, remove from the oven, and cool while making the filling.
To make the filling
In a large mixing bowl with a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. While mixing on low, gradually add the sugar until completely combined.
Set aside 2 tablespoons of the raspberry puree for the ganache.
Add the remaining raspberry puree, greek yogurt, and vanilla extract. Mix until completely combined.
Add the eggs and mix until combined.
Add a double layer of aluminum foil around the cheesecake pan to prevent water from leaking when placed in the water bath.
Pour the batter into the pan and spread out evenly.
Place the cake pan into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
Bake for 1 hour 15 minutes- 1 hour 30 minutes. The cheesecake will be done when the center is slightly jiggly. If the cheesecake begins to crack, it is over-baked. Remove from the oven immediately.
Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.
To make the ganache
Melt the white chocolate in the microwave, stirring every 30 seconds until melted.
Add the raspberry puree and heavy cream, mix until combined.
Pour the ganache over the cheesecake and place it back into the refrigerator.
Garnish with fresh raspberries.
How to Store Raspberry Cheesecake
Store cheesecake in an airtight container in your refrigerator for up to 7 days. You can also freeze the cheesecake for up to 3 months. Unthaw the cheesecake at room temperature.
More Cheesecake Recipes
If you’re obsessed with cheesecake, try out these fan favorites.
- Strawberry Cheesecake Bars
- Blackberry Cheesecake
- Piña Colada Cheesecake
- Lemon Cheesecake
- Coconut Cheesecake
What do you think of this amazing baked raspberry cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Raspberry Cheesecake Recipe
Raspberry Cheesecake
This raspberry cheesecake is a summer delight. It's going to shake up your ordinary cheesecake. It's filled with sweet-tart raspberries, and topped with a delicious raspberry white chocolate ganache.
Ingredients
Raspberry Puree
- 2 ½ cups frozen raspberries
- 2 teaspoons cornstarch
Graham cracker crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons butter, melted
Cheesecake
- 24 ounce cream cheese, room temperature
- 1 cup granulated sugar
- ⅓ cup raspberry Greek yogurt (or regular Greek yogurt)
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Raspberry Ganache
- 1 ½ cups white chocolate chips
- 2 tablespoons raspberry puree
- 2 tablespoons heavy cream
Garnish
- Fresh raspberries
- Mint leaves
Instructions
To make the raspberry puree
- Defrost the frozen raspberries. In a blender or food processor, blend the raspberries until smooth and pureed.
- Strain the puree to remove the seeds.
- In a small saucepan over medium heat, add the puree and begin to heat. Slowly add the cornstarch while stirring continuously.
- Continue to cook until the cornstarch is completely incorporated and the mixture begins to thicken.
- Transfer to a small bowl and allow to cool in the refrigerator while making the crust.
To make the graham cracker crust
- Preheat the oven to 320 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Add the crumb mixture to the spring form pan and press firmly across the bottom and along the sides of the pan.
- Bake for 10 minutes, remove from the oven and allow to cool while making the filling.
To make the filling
- In a large mixing bowl with a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. While mixing on low, gradually add the sugar until completely combined.
- Set aside 2 tablespoons of the raspberry puree for the ganache.
- Add the remaining raspberry puree, greek yogurt, and vanilla extract. Mix until completely combined.
- Add the eggs and mix until combined.
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- Pour the batter into the pan and spread out evenly.
- Place the pan into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
- Bake for 1 hour 15 minutes- 1 hour 30 minutes. The cheesecake will be done when the center is slightly jiggly. If the cheesecake begins to crack, it is over-baked. Remove from the oven immediately.
- Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.
To make the ganache
- Melt the white chocolate in the microwave, stirring every 30 seconds until melted.
- Add the raspberry puree and heavy cream, mix until combined.
- Pour the ganache over the cheesecake and place back into the refrigerator.
- Garnish with fresh raspberries.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 629Total Fat: 40gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 356mgCarbohydrates: 60gFiber: 4gSugar: 48gProtein: 10g