Raspberry Baked Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan, then line the bottom with a round of parchment. Alternatively, wrap the outside of the springform pan with heavy-duty foil if you plan to bake in a water bath.

Combine 1 3/4 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a medium bowl. Pour in 6 tablespoons melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Chill in the refrigerator while preparing the filling, 10–15 minutes, or bake for 8–10 minutes for a firmer crust. If baking, allow to cool slightly before adding filling.

Prep raspberries

If using frozen raspberries, thaw and drain excess liquid. Reserve 1/2 cup raspberries to purée for swirl (place in a small blender or food processor with 1 tablespoon powdered sugar if desired and blitz until smooth). Push the purée through a fine-mesh sieve to remove seeds. You should have about 1/3 cup smooth purée. Reserve remaining raspberries for folding or garnish (lightly mashed into a few pieces if fresh).

Whip cream cheese

Reduce oven temperature to 325°F (160°C). In a large bowl or the bowl of a stand mixer fitted with the paddle, beat 32 oz cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle frequently.

Add 1 cup granulated sugar and 1/4 teaspoon salt and beat on low-medium until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Add 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest (if using). Mix on low speed until incorporated.

Add eggs

With the mixer on low speed, add the 4 whole eggs one at a time, mixing just until incorporated after each addition. Then add the extra egg yolk and mix briefly. Do not overbeat — minimize incorporated air to prevent cracking.

Divide the batter: Transfer about 1 to 1 1/4 cups of the plain batter into a small bowl. Stir the reserved raspberry purée into that smaller portion until evenly colored to make the raspberry batter for swirls.

Pour the plain batter into the chilled crust and smooth the top with a spatula. Dollop spoonfuls of raspberry batter across the top in several spots. Using a thin knife or skewer, gently swirl the two batters to create a marbled effect. If you reserved whole/massed raspberries, tuck them lightly into the top layer in a few places.

Bake (water bath method recommended)

If using a water bath: wrap the outside of the springform pan in heavy-duty foil. Place the pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the oven preheated to 325°F (160°C). Bake until the edges are set and the center still jiggles slightly when the pan is gently shaken — about 50–65 minutes. If not using a water bath, bake directly on the oven rack for 45–55 minutes; watch for slight browning and the same jiggle-testing.

Turn oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After 1 hour, remove from oven and from water bath (if used). Run a thin knife around the edge of the cheesecake to loosen from the pan to prevent sticking as it cools and contracts. Cool to room temperature on a wire rack about 1–2 hours.

Chill: Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

Make glaze while cheesecake chills: In a small saucepan combine 1 cup raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice and 1 tablespoon water. Cook over medium heat, stirring and breaking up the raspberries with a spoon, until the mixture simmers and berries break down, about 4–6 minutes.

For smoother glaze, press the cooked mixture through a fine-mesh sieve into a small bowl, discarding seeds and solids. If a thicker glaze is desired, return strained purée to the pan, whisk 1/2 teaspoon cornstarch with 1 teaspoon cold water, stir into purée, and simmer 1 minute until slightly thickened. Cool to room temperature.

When cheesecake is chilled and ready to serve, spoon or pour the raspberry glaze over the top, spreading gently. Refrigerate 15–30 minutes more to set the glaze. Garnish with additional fresh raspberries if desired.