Ingredients
Scale
Crust Ingredients:
- 2 cups graham cracker crumbs (or use crushed digestive biscuits as an alternative)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling Ingredients:
- 24 ounces (three 8-ounce blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup raspberry puree (strained to remove seeds)
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Optional: a few drops of natural red food coloring for a deeper pink hue
Topping (Optional):
- Fresh raspberries for garnish
- Whipped cream or raspberry glaze
Preparation Steps:
- Preheat your oven to 325°F (160°C).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- If using frozen raspberries for the puree, thaw them completely and blend until smooth. Strain through a fine mesh sieve to remove seeds.
- Bring your cream cheese and eggs to room temperature to ensure a smooth filling.
Instructions
1. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the mixture into the bottom of the springform pan using the back of a spoon or a flat-bottomed glass.
- Bake the crust for 10 minutes, then let it cool while preparing the filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the sugar and beat again until fully incorporated.
- Mix in the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and raspberry puree. Add food coloring if using.
- In a small bowl, whisk the cornstarch with heavy cream until no lumps remain, then slowly add this mixture to the batter.
- Mix on low speed until just combined. Avoid overmixing, which can cause cracking during baking.
3. Assemble and Bake:
- Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Place the springform pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the cheesecake pan (this is called a water bath and helps prevent cracking).
- Bake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
4. Chill:
- Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature.
- Refrigerate for at least 6 hours or preferably overnight for best texture and flavor.
5. Add Garnish and Serve:
- Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
- Top with fresh raspberries, whipped cream swirls, or a drizzle of raspberry sauce if desired.
Notes
- Use Full-Fat Cream Cheese: Low-fat versions may result in a less creamy texture and poor structure.
- Room Temperature Ingredients: Cold cream cheese can cause a lumpy filling. Let it sit out for at least 30–60 minutes before using.
- Don’t Overmix the Batter: Mixing too much incorporates air, which can lead to cracks. Mix only until ingredients are combined.
- Water Bath Is Key: This gentle baking method maintains an even temperature and helps prevent cracks and dryness. Wrap the bottom of the springform pan in foil to prevent water leakage.
- Check for Doneness Carefully: The center should still jiggle slightly when you gently shake the pan—this means it’s set just right.
- Cool Gradually: Sudden changes in temperature can cause the top to crack. That’s why letting it cool slowly in the oven is important.
- Customize the Flavor: Add a lemon zest twist to the filling for extra brightness, or swirl in a bit of chocolate for added richness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes