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Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
8 hrs
Cal/Serv:
674
This creamy, decadent cheesecake is swirled with a raspberry sauce to create a showstopper of a dessert. Skip the box of chocolates this year—this raspberry cheesecake is the Valentine’s Day dessert that is guaranteed to impress. The filling is smooth and tangy, but not overly sweet, which pairs perfectly with our unique crust and swirls of raspberry sauce. Ready to try your hand at this cheesecake? Keep reading down below for all of our top tips on how to make it the best it can be:
The crust:
The buttery crust isn’t a traditional graham cracker crust; instead, it’s made with shortbread cookies that creates the perfect base. We love this crust paired with our smooth and creamy filling, but if you’d prefer to go the more traditional route, you can use our graham cracker crust recipe instead.
How to make the best cheesecake:
I know cheesecakes can feel intimidating, but this one is simple and straightforward. Using a water bath is recommended and isn’t very complicated. Place your springform pan in a deep and wide roasting pan and, after placing the pan in the oven, carefully pour boiling water into the pan. Adding the water after it’s in the oven helps prevent sloshing the water all over your cheesecake. A water bath will keep your cheesecake from cracking, as will cooling it in your off oven for a bit.
How to top your cheesecake:
The raspberry sauce will make more than you need for the swirls, we also use it to spoon over the slices. We also like to top our cheesecake with fresh raspberries as well. If you prefer, you can top your cheesecake with a homemade jammy raspberry topping instead, just like we did in our raspberry cheesecake bars.
Did you make this recipe? Let us know how it went in the comments!
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Ingredients
Raspberry Sauce
- 12 oz.
fresh or frozen raspberries
- 1/4 cup
(50 g.) granulated sugar
- 1 1/2 tsp.
cornstarch
Juice of 1/2 lemon
Crust
- 1
(10-oz.) box shortbread cookies
- 1/4 cup
(50 g.) granulated sugar
- 1/4 tsp.
kosher salt
- 4 Tbsp.
unsalted butter, melted
Cheesecake
- 4
(8-oz.) blocks cream cheese, softened
- 1 cup
(200 g.) granulated sugar
- 3
large eggs
- 1/4 cup
(55 g.) plain Greek yogurt, preferably whole-fat
Juice and zest of 1/2 lemon
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
Raspberries, for serving (optional)
Directions
Raspberry Sauce
- Step 1In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
- Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
- Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
Crust
- Step 1Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
- Step 2Press cookie mixture into bottom and up sides of prepared pan.
- Step 3Bake crust until lightly golden, 12 to 15 minutes. Let cool.
Cheesecake
- Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
- Step 2Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
- Step 3Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
- Step 4Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
- Step 5Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
- Step 6Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
- Step 7Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.
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