Raspberry Cheesecake With Raspberry Sauce

Cheesecake with Raspberry Sauce

This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. The bright red raspberries on the smooth creamy cheesecake makes for a gorgeous presentation.

Raspberry Cheesecake Ingredients

One thing I LOVE about this is the cinnamon in the crust. It is SO GOOD. This is probably the best graham cracker crust I have ever had. And it is such an easy addition that makes all the difference. It just gives a little added flavor to every bite. Here are more of the key ingredients that help this raspberry cheesecake come together:

The crust:

Graham crackers sugar cinnamon butter

Cheesecake filling:

sugar cream cheese sour cream eggs salt vanilla lemon zest

Raspberry sauce and topping

frozen raspberries cornstarch sugar water fresh raspberries (for topping)

Raspberry Sauce for Cheesecake

To make this raspberry sauce you have some options. If you like a clear sauce like the sauce in the images above, you will want to strain the seeds out of the raspberries after cooking them down in the saucepan. Do not cook the sauce on too high of heat, medium heat is sufficient for a good simmer. This really isn’t difficult to do and totally worth doing to make your cheesecake look flawless. If you prefer a thicker, chunkier sauce that is more like raspberry jam, you can leave the seeds from the berries in or you can process them in a food processor or blender. Some people like to add a spritz of lemon juice to give it some added tartness. Either way you will love the tart sweetness and flavor of this raspberry sauce.This fresh raspberry sauce recipe (also known as Raspberry Coulis) is also delicious to drizzle on other desserts and breakfast foods. Here are a few ideas:

vanilla ice cream yogurt rice pudding pancakes French toast oatmeal waffles chocolate cake Angel food cake

Cheesecake First-Timer Tips

Whether you’re a first-timer, or a seasoned cook, here are some things that will make all the difference.

First, get familiar with the basics with this guide on How to Make Cheesecake Make sure all the ingredients are softened/at room temperature before you use them, even the eggs! This makes the mixing process so much quicker and it makes the cheesecake smoother. Use a stand mixer for even mixing. A hand mixer can also be used, it will just take a little more effort to get the cream cheese mixture that smooth, perfect consistency. Create a water bath for baking the cheesecake by placing foil around the cake and baking directly in a cookie sheet of water. This allows it to cook more evenly and helps the top to not crack. The key is for the cheesecake to never change temperatures too quickly when cooking and cooling. Pay close attention to the cooling instructions. Spray the inside rim of the spring form pan before adding the filling to the cheesecake base. This will keep the side from clinging onto the pan and that prevents the cheesecake from dipping in the center. A perfectly baked cheesecake will be a light golden color and the center will have a slight giggle when you take it out of the oven. Allow enough time for it to set and reach that smooth creamy texture. I will often bake my cheesecake the night before to allow plenty of time to chill. Do not over-mix the cheesecake batter once you add the eggs. Whipping the eggs too much will create air pockets in the batter and can lead to cracks in your beautiful cheesecake as it cools. If it does crack, do not worry, it will still taste delicious and you can always hide it with the raspberries.

Here is a picture of the full cheesecake (I used a little powdered sugar to make it look like snow for Christmas)!