Raspberry Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and optionally line the bottom with parchment. In a medium bowl combine the graham cracker crumbs, granulated sugar and salt; stir to blend.

Add the melted butter and mix until the crumbs are evenly moistened and hold 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 to compact it.

Bake the crust for 8–10 minutes until set and slightly fragrant. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (165°C).

Make raspberry purée

Place the raspberries and 1 teaspoon powdered sugar (if using) in a blender or food processor and pulse until smooth. Strain through a fine-mesh sieve into a small bowl to remove seeds; you should have about 2/3 cup purée. Set aside and chill briefly while preparing the batter.

Prepare batter

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat mascarpone and cream cheese together on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed to ensure even mixing.

Add the granulated sugar and beat until incorporated and smooth (about 1 minute). Add the sour cream and vanilla and mix until combined.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions; mix just until each egg is incorporated. Do not overmix—keep the speed low to avoid incorporating air.

Sprinkle the flour over the batter and fold in on low speed just until combined; scrape the bowl to ensure an even batter.

Assemble with raspberry swirl

Pour about two-thirds of the cheesecake batter into the cooled crust and smooth the top. Spoon small dollops (about 1–2 teaspoons each) of raspberry purée across the surface of the batter in a pattern. Drop the remaining batter over the dollops in several places. Use a thin skewer or knife to gently swirl the purée into the batter to create a marbled effect—avoid over-swirl to keep visible ribbons of raspberry.

Bake the cheesecake

Place the springform pan on a rimmed baking sheet. Bake at 325°F (165°C) for 50–65 minutes, or until the edges are set and a slight jiggle remains in the center (the internal temperature should be about 150–155°F / 65–68°C if using an instant-read thermometer).

Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 45–60 minutes to reduce cracking. After that, remove the cheesecake to a wire rack and cool to room temperature for about 1 hour.

Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.

Cook blackberries

In a small saucepan combine the blackberries, 1/4 cup granulated sugar, 2 tablespoons water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 6–8 minutes until the berries break down and the mixture is saucy.

If you prefer a smoother sauce, mash with a fork or use an immersion blender briefly right in the pan, then strain through a fine-mesh sieve to remove seeds for a smoother finish. If you prefer seeded rustic sauce, skip straining.

Thicken sauce

Whisk the 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Return the strained/pureed sauce to gentle heat and stir in the slurry. Cook 1–2 minutes more until thickened slightly. Remove from heat and stir in a pinch of salt. Taste and add up to another teaspoon sugar or a squeeze more lemon if desired. Cool to room temperature; sauce will thicken more as it cools.

For serving, spoon the blackberry sauce over slices of chilled cheesecake or ladle onto the serving plate. Garnish with fresh raspberries if desired.

Run a thin knife around the edge of the springform pan to loosen the cheesecake before releasing the sides. Transfer to a serving plate if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Serve each slice with a drizzle of cooled blackberry sauce and a few fresh raspberries or additional whipped cream if desired. Store leftover cheesecake covered in the refrigerator for up to 4 days; store sauce in a sealed container refrigerated for up to 5 days.