Classic Cheesecake with Fresh Raspberry Sauce

Indulge in this perfectly creamy New York-style cheesecake crowned with a vibrant homemade raspberry sauce. This showstopper dessert combines rich, velvety texture with bright berry flavors for an unforgettable finale to any special meal.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 12

Why You’ll Love This Recipe

There’s something magical about a perfectly executed cheesecake. That first forkful should glide through layers of tangy-sweet filling and crisp crust like butter. This recipe delivers exactly that – a professional-quality cheesecake you can make in your own kitchen.

We spent days perfecting this recipe, testing different techniques and ratios until we achieved the ideal balance of flavors and that coveted silky-smooth texture. The fresh raspberry sauce adds a bright pop of color and tangy sweetness that cuts through the richness of the cheesecake beautifully.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon ground cinnamon

For the Filling:

• 32 oz cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup heavy cream
• 2 teaspoons alcohol free vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons cornstarch

For the Raspberry Sauce:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Fresh raspberries for garnish

Instructions

Prepare the Crust:

1. Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until mixture resembles wet sand.
3. Press mixture firmly into bottom and 1 inch up sides of pan.
4. Bake for 10 minutes. Cool completely.

Make the Filling:

1. Beat cream cheese until smooth and creamy, about 2 minutes.
2. Gradually add sugar, beating until blended.
3. Add eggs one at a time, beating on low speed just until blended.
4. Stir in heavy cream, vanilla, salt, and cornstarch until smooth.
5. Pour into prepared crust.

Bake the Cheesecake:

1. Place springform pan in a larger roasting pan.
2. Pour hot water into roasting pan halfway up sides of springform pan.
3. Bake at 325°F for 1 hour 15 minutes or until center is almost set but still slightly jiggly.
4. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
5. Remove from water bath, run knife around edges, and refrigerate overnight.

Make the Raspberry Sauce:

1. Combine raspberries, sugar, and water in a saucepan.
2. Bring to simmer over medium heat, stirring occasionally.
3. Whisk cornstarch with 2 tablespoons cold water until smooth.
4. Stir cornstarch mixture into raspberries.
5. Simmer until thickened, about 5 minutes.
6. Stir in lemon juice and strain through a fine-mesh sieve.
7. Chill until ready to serve.

Pro Tips for Perfect Cheesecake

• Room temperature ingredients are crucial for a smooth filling
• Don’t overmix after adding eggs to prevent excess air
• The water bath prevents cracks and ensures even baking
• Cool gradually to prevent surface cracks
• Chill thoroughly before slicing with a hot knife

Storage Instructions

Store cheesecake covered in refrigerator for up to 5 days. The raspberry sauce can be stored separately for up to 1 week.

Recipe Notes

• Make ahead: Cheesecake can be made up to 3 days in advance
• Freeze for up to 2 months: Wrap well in plastic wrap and foil
• Sauce can be made with frozen raspberries when fresh aren’t available
• Let frozen cheesecake thaw overnight in refrigerator

Enjoy this classic cheesecake recipe that’s sure to become your go-to for special occasions or whenever you’re craving something truly decadent!