Dreamy Raspberry Cheesecake Recipe (No Water Bath!)
This Raspberry Cheesecake Recipe is anything but average! A buttery graham cracker base, creamy filling, and a swirl of raspberry sauce come together before getting baked to perfection. With detailed, easy-to-follow instructions, you'll have this showstopper ready without the hassle of a water bath! Finish it off with a fresh and tangy raspberry sauce for a very special dessert!
Servings: 12 -14 slices
Calories: 582kcal
Equipment
- Tamper or flat bottomed measuring cup
- Parchment Paper
Ingredients
- nonstick baking spray
Crust
- 16 graham crackers sheets about 2 cups of crumbs
- 4 tablespoon sugar
- 8 tablespoon butter
Raspberry Sauce
- 12 ounces frozen raspberries
- 2.5 tablespoon sugar
- 2.5 teaspoon cornstarch
- ⅓ cup water
Cheesecake Batter
- 32 ounces cream cheese 4 packages very soft
- 1 ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- 2 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350℉. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.nonstick baking spray
Crust
- Combine crust ingredients until it resembles damp sand. Press it firmly into the prepared pan about 1.5-2 inches up the side. Bake for 8-9 minutes, then set aside to cool.16 graham crackers sheets, 4 tablespoon sugar, 8 tablespoon butter
Raspberry Sauce
- Combine the ingredients in a saucepan and boil on the stove until it is very thick (3-5 minutes). Pour the mixture through a mesh strainer to remove any lumps and seeds. The resulting sauce should be smooth, glossy, and thick. Set aside to begin cooling.12 ounces frozen raspberries, 2.5 tablespoon sugar, 2.5 teaspoon cornstarch, ⅓ cup water
Cheesecake Filling
- Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.32 ounces cream cheese, 1 ¼ cup granulated sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each egg is incorporated.3 large eggs
- Add the heavy cream and lemon juice on low until just combined.⅓ cup heavy cream, 2 tablespoon lemon juice
- Pour half of the the filling into the cooled crust. Place three tablespoons of sauce in small circles across the surface of the batter. Pour the second half of the batter on top and repeat with three more tablespoons of sauce. Place the cheesecake on a rimmed cookie sheet.
- Place cookie sheet with cheesecake on middle rack. Place roasting pan on bottom rack and pour in hot water.
- Bake for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't open the oven all the way or the heat will escape. Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once completely chilled you can remove from the springform pan.
- To remove the cheesecake from the pan, no knife needed! Just gently unlatch the pan, and it should pull away from the sides effortlessly. Easy and mess-free.
Notes
Tips & Tricks
- Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.
- Use a firm pressure on the crust.
- Each tablespoon of sauce will cover a third of the cheesecake
- Trust the baking process. Just follow the instructions exactly.
- Store it uncovered overnight in the fridge to avoid condensation.
Nutrition
Serving: 1slice | Calories: 582kcal | Carbohydrates: 52g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 551mg | Potassium: 207mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1415IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 1mg
