Raspberry Cheesecake
November 15, 2007 at 5:16 pm | Posted in cakes & tortes, cheesecakes, sweet things | 25 Comments
For my final project with the homemade graham cracker crumbs in my freezer, I decided to bake cheesecake. It had been forever since I had made or even eaten cheesecake, and luckily Philly is sold over here, so it sounded like a good plan. And I thought I would make it pink by adding some raspberries.
I started with a recipe for blueberry swirl cheesecake from Donna Hay’s Modern Classics Book 2, which I’ve made several times and particularly like because the mixture comes together lump-free in the food processor. Then I added a vanilla bean to the cream cheese mixture, changed the fruit swirl to raspberry, changed the base and changed the baking method. Now is it my own recipe? I think so.
Raspberry Cheesecake- makes a 6-inch cake
Note: If you want some extra sauce to top your finished cheesecake, make a double batch of the raspberry swirl sauce. Then use half in assembling your cheesecake and save the remaining half in a jar in the fridge for when you serve the cake.
for the base:
2-3 T unsalted butter, melted
2 T sugar
1/8 t cinnamon (optional)
pinch of salt
3/4 cup graham cracker crumbsfor the raspberry swirl:
110 g fresh or frozen raspberries
2 T sugar
small splash of water
for the filling:
300g cream cheese, softened
1/4 cup plus 2 T sour cream
1 egg
1/2 cup superfine sugar
seeds from 1/2 vanilla bean
-for the crust: Preheat oven to 350°F/180°C. Combine melted butter, sugar, cinnamon, salt and crumbs in a bowl. Press into the botton of a 6-inch springform pan and bake for about 10-15 minutes. Cool crust slightly.
-for the raspberry swirl: In a small pan over medium low heat, gently cook the raspberries with the sugar and water until the berries begin to break down, the sugar has dissolved and the mixture has thickened a bit. Squish up the berries a little and push the mixture through a sieve to remove the seeds. Set aside to cool.
-for the filling: Process the cream cheese in a food processor until smooth (don’t forget to scrape!). Add the sour cream, egg, sugar and vanilla bean seeds and process until smooth and fully combined.
-to assemble: Brush sides of the springform with a little softened butter. Wrap the outside of the pan with a double layer of foil. (The cake bakes in a water bath, and doing this will help keep water from seeping into the cake as it cooks.) Pour the filling over the graham cracker base. Drizzle the raspberry sauce over and swirl gently with a butter or pairing knife. Create a water bath by placing the cake tin in a slightly larger roasting pan or baking dish. Carefully pour hot water halfway up the sides of the springform. Bake at 280°F/140°C for a little over an hour, until the edges look set but the center jiggles slightly. Let cool on a rack, then cover and refrigerate for several hours before serving.
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a whisk and a spoon 
Gorgeous, I love the swirls!
Comment by Katerina— November 15, 2007 #
If you ask me, no-one should be reserving raspberry sauce to pour over this – the swirl is just too pretty to be hidden!
Comment by Cindy— November 15, 2007 #
How very pretty! Breakfast? 🙂
Comment by Jenny— November 16, 2007 #
That cheesecake is so solid! No cracks. Looks better than something you get at a store. I am so jealous of your skills with it. I haven’t made a cheesecake in a long time because of my last disaster.
Comment by Cheryl— November 16, 2007 #
This looks absolutely amazing 🙂
Comment by Katie— November 16, 2007 #
STUNNING! I just love the swirls.
Comment by Gigi— November 16, 2007 #
I came onto your blog just now, saw the words ‘raspberry cheesecake’ and immediately knew I’d love this post… and then the pictures loaded up! WOW!!
Comment by Indigo— November 17, 2007 #
I want to worship the person who came up with cheesecakes in the first place and now I just bow to you for coming up with this little jewel….Love the color, the look, the sound of it. Gorgeous!
Comment by Tartelette— November 17, 2007 #
You. You. You…. there’s nothing else for me to say 🙂 You know what I mean.
Comment by Cynthia— November 17, 2007 #
Wow – this looks wonderful! The raspberry pattern looks like a painting!
Comment by Chris— November 18, 2007 #
The color is beautiful! Yummy…
Comment by Jasmine— November 18, 2007 #
This looks fantastic – well worth the effort
Comment by Carolyn— November 21, 2007 #
Absolutely gorgeous!!!
Comment by peabody— November 22, 2007 #
this looks gorgeous
Comment by lydia hamre— November 22, 2007 #
Can i eat it?
Comment by Jo— January 25, 2008 #
Finally a recipe worth trying for a 6″ pan! My husband and me wont have to eat another 9″ cake. lol
Thanks, I cant wait to try it with blueberries!! yummmm
Comment by LAURA— July 28, 2008 #
I am baking this now as I write. With a few modifications. Used my handy dandy vitamix I got out of the Thrift shop for $4 (Yes!$4! They didn’t know what they had) to puree my raspberries so as to keep the seeds. Also used Sucanat (evaporated cane juice) instead of sugar for a more complex carb effect.
I also used ground almonds for my crust. We’ll be eating hthis tonight at our church for the Watchnight service (we pray in the new year).
thank you so much, the first page of raspberry cheesecakes were all chocolate or white chocolate. Not that I don’t love chocolate, but today I wanted to use my raspberries in their pureness. And the first just raspberry recipe I found was just to put the raspberries on the top. Yours was exactly what I wanted.
Comment by Delia— December 31, 2008 #
I Made the cheesecake, but it doesn’t look like the picture 😦 it’s chilling right now, hope it tastes good! 🙂
Comment by pouline— October 17, 2009 #
I hope it’s good, too! Let me know how it came out.
Comment by steph (whisk/spoon)— October 17, 2009 #
I live in Greece and unfortunately I cannot find fresh berries of any kind. So, I used raspberries from a can. My cheesecake doesn’t look like yours but I hope that when it will be frozen it will taste good.
I ‘ll let you know.
Comment by Maria— March 8, 2010 #
I love the raspberry pattern, the cake looks tasty. My wife Ruth loves
making cheesecakes.
Comment by Lorenzo— December 11, 2010 #
I just completed this recipe but used a larger pan so I added to the ingredients….there is not a single split! It is also the first thing that I have baked in my new oven my hubby bought me Friday night! 🙂 I will let you know what everyone thinks after tonight! Can’t wait!!!! Thank you!
Comment by Kari Michelle Smith— December 6, 2011 #
For my wedding, my mother and I made 16 cheesecakes of different sizes and types. We made this one and people are still raving about it. They said this was the first raspberry cheesecake they had ever had that actually tasted like raspberries. Thank you so much for sharing this wonderful recipe. It is a keeper!
Comment by Nancy M.— September 21, 2012 #
Wow your cheesecake looks divine! I admit that I never tasted raspberry cheesecake before but I think I should, seeing this recipe! Just a question though, what do you mean when you put the capital T beside certain ingredients? Do they mean cups? Like, 2 T = 2 cups? I’m confused xD
Comment by Catherine— May 29, 2013 #
Hi. Capital T means tablespoon, lowercase t means teaspoon.
Comment by steph (whisk/spoon)— May 30, 2013 #