Raspberry Cheesecake

Taste of Cofrancesco
Aug 15
4 min read

Prep Time: 30 mins	Bake Time: 1 hr 10 mins
Total Time: 7 hr 40 mins	Serves: 12

A classic baked cheesecake should be rich and creamy, with a smooth filling that holds its shape without becoming dense or heavy. This version pairs a traditional graham cracker crust with a sour cream enriched filling and a simple raspberry topping, whose natural tartness provides a welcome contrast to the richness of the cheesecake. The topping is cooked separately and spooned over the cake after chilling, keeping the raspberry flavor bright and the presentation beautifully defined.

Cheesecake rewards patience more than complicated technique. A water bath provides gentle, even heat as it bakes, followed by a gradual cool down and a long rest in the refrigerator. The result is a silky, evenly set cheesecake with a smooth surface and clean slices, making it an excellent dessert to prepare a day before serving.

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Why Use a Water Bath?

A water bath, or bain-marie, surrounds the cheesecake with gentle, moist heat and helps regulate the temperature around the pan. Cheesecake is essentially a custard, and exposing it to intense or uneven heat can cause the eggs to set too quickly. The water bath encourages slow, even baking, helping the filling remain silky and reducing the likelihood of cracks.

Preventing Leaks

Before placing the springform pan in the water bath, tightly wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil. This creates a protective barrier that helps prevent water from seeping through the seams of the pan and into the crust.

How to Cool Cheesecake Properly

Even when baked in a water bath, a cheesecake can crack if it cools too quickly. Sudden changes in temperature cause the cake to contract rapidly, which can split the delicate surface. Once the cheesecake has finished baking, turn off the oven, crack the door, and leave it inside for about an hour. This gradual cooling period prevents the cake from contracting too quickly as it moves from a hot oven to a cooler room.

Avoid overbaking as well. The outer edges should look set, but the center should still have a slight wobble when the pan is gently moved. It will continue to set as it cools and chills.

Don't Overmix the Eggs

Once the eggs are added, keep the mixer on low and mix only until each one disappears into the batter. Excessive beating incorporates air, which expands in the oven and then contracts as the cheesecake cools, potentially contributing to cracks and an uneven surface.

Room Temperature Ingredients Matter

Allow the cream cheese, sour cream, and eggs to come to room temperature before mixing. Ingredients at similar temperatures combine more readily, creating a smoother batter without requiring excessive beating. Cold cream cheese, in particular, can leave small lumps that are difficult to remove once the other ingredients have been added.

Why Chill Cheesecake Overnight?

Although six hours is sufficient, cheesecake is particularly well suited to making a day ahead. Refrigeration allows the filling to finish setting and develop its characteristic dense yet creamy consistency. An overnight chill also makes it much easier to cut neat, clean slices.

For Clean Slices

Dip a sharp knife into hot water, wipe it completely dry, and make one clean cut through the cheesecake. Wipe and rewarm the knife between each slice. This prevents filling and raspberry topping from accumulating on the blade and gives each serving a clean, polished edge.

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 4 packages cream cheese, softened, 8-ounce

• 1 cup granulated sugar

• 3/4 cup sour cream, room temperature

• 1 tablespoon pure vanilla extract

• 4 large eggs, room temperature

For the Raspberry Topping:

• 3 cups fresh or frozen raspberries

• 1/3 cup granulated sugar

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1 tablespoon of cornstarch

• 1 tablespoon water, for the cornstarch slurry

• 1 1/2 cups fresh raspberries

Instructions

Prepare the Crust

Preheat the oven to 325°F (165°C).

To prevent leaks in a water bath, wrap the outside of your springform pan in two layers of heavy-duty foil. This blocks water from getting into your crust.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and allow to cool slightly.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until completely smooth. Add the sugar and mix until combined. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.

Bake the Cheesecake

Pour the filling over the crust and smooth the top. Place the springform pan inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 65–75 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Remove and cool completely at room temperature.

Prepare the Raspberry Topping

In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally.
In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir the slurry into the raspberry mixture. Continue cooking for 1–2 minutes, until thickened. Cool completely.