Ingredients

200 g graham crackers or digestive biscuits (crushed)

100 g melted butter

2 tbsp sugar

600 g cream cheese (softened)

¾ cup sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

1 tbsp cornstarch

2 cups fresh or frozen raspberries

½ cup sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 170°C (340°F). In a bowl, mix the crushed graham crackers, 2 tbsp sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool completely.

Step 2: In a large bowl, beat the softened cream cheese and ¾ cup sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition to maintain a smooth texture.

Step 3: Mix in the sour cream, 1 tsp vanilla extract, and 1 tbsp cornstarch until the filling is well combined and smooth.

Step 4: Pour the cheesecake filling onto the cooled crust and bake for 45 to 55 minutes. The center should be slightly jiggly when done.

Step 5: Turn off the oven and let the cheesecake cool inside with the door slightly open. Once at room temperature, refrigerate for at least 4 hours or overnight for best results.

Step 6: To make the raspberry topping, combine raspberries, ½ cup sugar, and 1 tbsp lemon juice in a saucepan over medium heat. Stir occasionally until it starts to simmer.

Step 7: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until the topping thickens. Remove from heat and cool completely.

Step 8: Spread the cooled raspberry topping evenly over the chilled cheesecake.

Step 9: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe decorative rosettes along the edges of the cheesecake.

Step 10: Slice and serve this rich, creamy raspberry cheesecake to enjoy the perfect balance of flavors.

Tips & Variations

Use fresh raspberries for a brighter flavor, or frozen if fresh aren’t available—just thaw them before cooking the topping.

For a gluten-free crust, substitute graham crackers with gluten-free biscuits.

If you prefer a less sweet topping, reduce the sugar in the raspberry sauce to ⅓ cup.

Make ahead and refrigerate overnight to enhance the flavors and texture.

FAQs

Can I use frozen raspberries for the topping?

Yes, frozen raspberries work well for the topping. Just thaw them completely and drain any excess juice before cooking to avoid a watery sauce.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake on the middle rack and do not overbake; the center should still be slightly jiggly. Letting it cool gradually with the oven door ajar helps prevent sudden temperature changes that cause cracking.