Raspberry Cheesecake

November 15, 2007 at 5:16 pm | Posted in cakes & tortes, cheesecakes, sweet things | 25 Comments

raspberry cheesecake

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.

raspberry cheesecake

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

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 crumbs

 for 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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  1. Gorgeous, I love the swirls!

  2. If you ask me, no-one should be reserving raspberry sauce to pour over this – the swirl is just too pretty to be hidden!

  3. How very pretty! Breakfast? 🙂

  4. 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.

  5. This looks absolutely amazing 🙂

  6. STUNNING! I just love the swirls.

  7. 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!!

  8. 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!

  9. You. You. You…. there’s nothing else for me to say 🙂 You know what I mean.

  10. Wow – this looks wonderful! The raspberry pattern looks like a painting!

  11. The color is beautiful! Yummy…

  12. This looks fantastic – well worth the effort

  13. Absolutely gorgeous!!!

  14. this looks gorgeous

  15. Can i eat it?

  16. 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

  17. 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.

  18. I Made the cheesecake, but it doesn’t look like the picture 😦 it’s chilling right now, hope it tastes good! 🙂

  19. 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.

  20. I love the raspberry pattern, the cake looks tasty. My wife Ruth loves
    making cheesecakes.

  21. 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!

  22. 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!

  23. 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

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