New York Style Raspberry Cheesecake
Indulge in the decadent allure of this New York Style Raspberry Cheesecake, a dessert masterpiece that perfectly balances creamy richness with a tangy fruit topping. Featuring a buttery graham cracker crust, an ultra-smooth cream cheese filling, and a luscious raspberry compote, this cheesecake is baked to perfection using a water bath for that signature dense yet silky texture. With the sweet-tart raspberries complementing the vanilla-infused cheesecake, every bite is a delightful blend of flavors and textures. Ideal for special occasions or as the ultimate treat to impress guests, this show-stopping dessert comes together with a few simple steps and can be prepared a day ahead, ensuring an effortless yet impressive presentation. Perfect for lovers of classic desserts with a fruity twist, this raspberry cheesecake is a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 50 grams Granulated sugar (for the crust)
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 240 milliliters Sour cream
- 120 milliliters Heavy cream
- 30 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 200 grams Fresh raspberries (for topping)
- 50 grams Granulated sugar (for topping)
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 40 milliliters Water
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture evenly into the bottom of the prepared springform pan, and bake it in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar using a mixer until smooth and creamy.
Add the sour cream, heavy cream, flour, and vanilla extract to the cream cheese mixture, and beat until combined.
One at a time, add the eggs to the mixture, beating well after each addition. Be careful not to overmix.
Pour the cheesecake filling onto the cooled crust, spreading it evenly.
Bake the cheesecake in a water bath by placing the springform pan inside a larger baking pan filled with about 1 inch of hot water. Bake for approximately 1 hour and 30 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Let it cool to room temperature before refrigerating for at least 6 hours or overnight.
For the raspberry topping, combine the fresh raspberries, 50 grams of granulated sugar, lemon juice, cornstarch, and water in a small saucepan over medium heat. Cook while stirring for 5–7 minutes, or until the mixture thickens.
Let the raspberry topping cool to room temperature, then spread it over the chilled cheesecake.
Serve the cheesecake chilled. Slice and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 34.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
