New York Cheesecake with Fresh Raspberries

This New York Cheesecake with Fresh Raspberries is the epitome of indulgence. With its rich, creamy filling and buttery graham cracker crust, topped with fresh raspberries and a sweet raspberry sauce, it offers the perfect balance of tangy and sweet. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious dessert, this cheesecake will undoubtedly impress.

Why You’ll Love This Recipe

This New York-style cheesecake is everything a cheesecake should be—rich, velvety, and smooth with a crisp, buttery graham cracker crust. The addition of fresh raspberries adds a bright, fruity contrast to the creamy filling, while the raspberry sauce intensifies the flavors, bringing a touch of sweetness and tang. It’s the perfect dessert for anyone who loves a classic cheesecake with a modern, fruity twist. Plus, the cheesecake is surprisingly easy to make, making it a great option for both experienced bakers and beginners alike.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 tsp cinnamon (optional)
• 1/4 cup melted butter

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/4 cup heavy cream

For the Raspberry Topping:

• 2 cups fresh raspberries
• 1/4 cup raspberry jam or jelly
• 1 tbsp water (if needed)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture is well combined and holds together when pressed.
3. Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compacted.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
3. Add the eggs, one at a time, mixing well after each addition.
4. Add the sour cream and heavy cream, mixing until the batter is smooth and well combined.

Bake the Cheesecake:

1. Pour the cheesecake filling into the cooled crust. Use a spatula to smooth the top.
2. Tap the pan on the counter to release any air bubbles.
3. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set (it may still jiggle slightly).
4. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. Then, remove from the oven and let cool completely at room temperature.

Chill the Cheesecake:

1. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set properly.

Prepare the Raspberry Topping:

1. In a small saucepan, heat the raspberry jam or jelly over medium heat, adding a tablespoon of water if needed to thin it out. Stir occasionally until it becomes a smooth sauce.
2. Remove from heat and let it cool slightly.

Serve:

1. Once the cheesecake is chilled, pour the raspberry sauce over the top and arrange fresh raspberries on top of the cheesecake.
2. Slice and serve chilled, garnished with extra fresh raspberries and a drizzle of raspberry sauce.

Servings and Timing

• Servings: 10 servings
• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 5 hours (including chill time)

Variations

• Berry Toppings: While raspberries make a great topping, you can also use other berries such as strawberries, blueberries, or blackberries for a mix of flavors.
• Chocolate Drizzle: For a richer flavor, drizzle the cheesecake with melted chocolate or serve with a chocolate ganache.
• Nutty Crust: Add crushed almonds or pecans to the graham cracker crust for extra texture and flavor.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: If you want to freeze the cheesecake, slice it and wrap each piece in plastic wrap before freezing. To serve, allow it to thaw in the refrigerator overnight.
• Reheating: Cheesecake is typically served chilled and does not need reheating.

FAQs

1. Can I make this cheesecake in advance?

Yes, this cheesecake can be made a day or two ahead of time. In fact, it’s best when allowed to chill for several hours or overnight to allow the flavors to meld.

2. Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with other types, such as an Oreo cookie crust or a shortbread crust, for a different flavor profile.

3. Can I use frozen raspberries for the topping?

While fresh raspberries are ideal for presentation, frozen raspberries can be used for the topping. Just make sure to thaw them completely and drain any excess liquid before arranging them on the cheesecake.

4. Can I use a different fruit for the topping?

Yes, you can use any fruit you like! Try strawberries, blueberries, or even a mix of berries for a colorful topping.

5. How do I prevent cracks in the cheesecake?

To prevent cracks, make sure to bake the cheesecake at a lower temperature and avoid opening the oven door frequently. Cooling the cheesecake gradually in the oven helps as well.

6. Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, though removing the cheesecake may be more difficult. You may want to line the pan with parchment paper for easier removal.

7. How can I make this cheesecake gluten-free?

To make the cheesecake gluten-free, simply substitute the graham cracker crumbs with gluten-free crumbs or ground almonds for the crust.

8. Can I use low-fat cream cheese and sour cream?

While you can use low-fat cream cheese and sour cream, the cheesecake will be less rich and creamy compared to using full-fat versions.

9. How can I make the raspberry topping without jam?

You can make your own raspberry sauce by cooking fresh raspberries with a little sugar and water until they break down into a sauce. Strain out the seeds if desired.

10. Can I double this recipe for a larger cheesecake?

Yes, you can double the recipe and bake it in a larger pan. Keep in mind that you may need to adjust the baking time slightly.

Conclusion

This New York Cheesecake with Fresh Raspberries combines the rich and creamy texture of a classic cheesecake with the fresh, tangy flavor of raspberries. Topped with a sweet raspberry sauce and a scattering of fresh fruit, it’s a perfect dessert for any occasion. Whether you’re baking for a special event or just treating yourself to something indulgent, this cheesecake will undoubtedly impress with its timeless flavor and elegant presentation.