I love a good cheesecake. There’s something special about its creamy texture and rich flavor. Today, I’m sharing two wonderful raspberry cheesecake recipes that I think you will enjoy making and eating.
Both of these cheesecakes use fresh raspberries, bringing a bright, fruity note to each bite. Whether you prefer a nutty base or a simple swirl, you’ll find a favorite here to make your day a little sweeter.
Jump to Recipe:
Raspberry Almond Cheesecake Perfection
This dessert offers a lovely balance of nutty almond and bright raspberry. It’s a great choice when you want a classic dessert with an extra layer of flavor.
Key Ingredients & Tips for Raspberry Almond Cheesecake
- Almond Flour Crust: This gives the cheesecake a wonderful nutty base. Press it firmly into the pan for a good foundation.
- Cream Cheese Softness: Make sure your cream cheese is at room temperature. This helps create a very smooth filling without lumps.
- Gentle Raspberry Placement: Scatter the fresh raspberries gently over the filling just before baking. This helps them stay mostly on top.
What You Need for Raspberry Almond Cheesecake
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh raspberries
- 2 tbsp almond slivers (for garnish)
⏱️ Time: Prep: 25 min, Bake: 60 min, Chill: 4 hours🍽️ Yields: 8-10 servings
How to Make Raspberry Almond Cheesecake
Step 1: Prep the Almond Crust
Preheat your oven to 325°F (160°C). In a bowl, mix the almond flour, ¼ cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool a little.
Step 2: Create the Creamy Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until the mix is smooth and fluffy. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract and sour cream until everything is just combined.
Step 3: Add Raspberries and Bake
Pour the cream cheese filling over your cooled almond crust. Gently scatter the fresh raspberries evenly over the top of the filling. Place the pan in the oven and bake for 60-70 minutes, or until the edges are set and the center of the cheesecake jiggles just slightly when you shake the pan.
Step 4: Cool and Chill Your Cheesecake
Once baked, turn off the oven and let the cheesecake cool inside with the oven door propped open for about an hour. Then, remove it from the oven and let it cool completely on a wire rack. After it’s fully cooled, cover and refrigerate for at least 4 hours, or ideally overnight. Garnish with almond slivers just before you serve it.
📝 Final Note
For the cleanest slices, make sure your cheesecake is fully chilled. You can also run a thin, warm knife under hot water before each cut.
Simple Raspberry Swirl Cheesecake for Dessert
This raspberry swirl cheesecake is visually beautiful and tastes wonderful. It’s a fantastic way to enjoy a creamy dessert with a vibrant fruit pattern.
Key Ingredients & Tips for Raspberry Swirl Cheesecake
- Smooth Raspberry Puree: Strain your raspberry puree to remove seeds. This makes for a much smoother swirl in your cheesecake.
- Room Temperature Ingredients: Just like with any cheesecake, having your cream cheese and eggs at room temperature helps prevent lumps and gives you a smooth, uniform batter.
- Gentle Swirling: Use a light hand when creating your swirls. Too much mixing can make the colors blend completely rather than creating distinct patterns.
What You Need for Raspberry Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar (for puree)
- 1 tsp lemon juice (for puree)
⏱️ Time: Prep: 30 min, Bake: 60 min, Chill: 4 hours🍽️ Yields: 8-10 servings
How to Make Raspberry Swirl Cheesecake
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and set aside to cool.
Step 2: Make the Raspberry Puree
In a small saucepan, combine the fresh or frozen raspberries, 2 tbsp granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring often, until the raspberries are soft and break down. Mash them with a fork, then press the mixture through a fine-mesh sieve to remove seeds. Let this puree cool to room temperature.
Step 3: Mix the Creamy Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until very smooth. Beat in the eggs one at a time, ensuring each is well mixed. Stir in the vanilla extract and sour cream until just combined. Pour about two-thirds of this creamy filling over your cooled graham cracker crust.
Step 4: Swirl and Bake
Dollop small spoonfuls of the raspberry puree and the remaining plain cream cheese filling over the cheesecake batter. Use a knife or skewer to gently swirl the raspberry puree into the plain batter to create a marbled look. Bake for 60-70 minutes, until the edges are set and the center slightly jiggles.
Step 5: Cool Your Cheesecake Properly
Turn off the oven, open the door slightly, and let the cheesecake sit inside for one hour. This helps prevent cracks. Then, remove it and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or overnight, before serving.
📝 Final Note
For a vibrant swirl, ensure your raspberry puree has cooled before adding it to the cream cheese mixture. If it’s too warm, it might sink.
