You’ll love this incredibly rich and creamy baked raspberry cheesecake. It has the most amazing intense raspberry flavour and the raspberry sauce it a total revelation, adding a wonderful tangy freshness and transforming the cheesecake into a truly unforgettable dessert. It’s also incredibly easy to make, no water bath and no stand or hand mixer needed!
I’m pretty sure that this is the most luxuriously decadent raspberry cheesecake you’ll ever try. I know I’m incredibly biased, but this cheesecake is so incredibly delicious, I honestly don’t think there’s any way of improving it.
It ticks every single box:
- It’s incredibly rich and creamy, and every forkful will just melt in your mouth.
- The raspberry flavour is wonderfully intense, and without any extracts or artificial flavourings added! It’s all just 100% natural ingredients, which in this case means a small mountain of raspberries that have been cooked down to a highly concentrated reduction, which gives heaps of flavour but without making the cheesecake watery (as might be the case if you added just straight up pureed raspberries).
- The raspberry sauce is a total revelation. It takes an already delicious cheesecake and transforms it into a truly unforgettable, incredibly decadent dessert you’ll want to make over and over again. And the sauce on its own is a wonderful addition to numerous other desserts, as well – as an ice cream topping or as an accompaniment to cakes, it adds a hint of tangy freshness along with a powerful flavour punch.
- The cheesecake is incredibly easy to make, using my 100% reliable no-water-bath baking method!! That’s right, you don’t need a water bath (or any other special equipment) to make this beauty, and it will still come out of the oven with a perfectly smooth top, no cracking in sight.
- It’s also gorgeous, with its pretty pink filling and ruby red raspberry sauce. And the colour of the filling is 100% natural as well, thanks to the raspberry reduction – no food dye needed!
And if all of that doesn’t convince you, just take a look at this luscious slice of raspberry cheesecake perfection:
Before we get to the bits and bobs of making this wonderful cheesecake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
How do you make baked raspberry cheesecake from scratch?
Making this raspberry cheesecake from scratch couldn’t be easier. You don’t need any special equipment – no stand or hand mixers and no water bath either. Just a large bowl, a balloon whisk, a few other kitchen essentials, and that’s it.
(Of course, if you want to use a stand mixer, that’s perfectly fine. You’ll need the paddle attachment, and always use the lowest speed setting to avoid whipping too much air into the mixture. I also don’t recommend using a hand mixer – but more on that below!)
First, prepare the cheesecake crust:
- Crush up digestive biscuits or graham crackers (or a gluten free alternative if you want the cheesecake to be gluten free – by the way, I have an AMAZING recipe for gluten free digestive biscuits in my book, Baked to Perfection!!) until you get fine crumbs. I used a food processor but you could easily put them into a plastic bag and bash them up with a rolling pin.
- Add the melted butter and mix well until the mixture resembles wet sand.
- Transfer into a lined 8 inch (20cm) springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
- Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.
Next up, prepare the raspberry cheesecake filling:
- To a large bowl, add the room temperature cream cheese and use a balloon whisk to mix it until smooth. Note that I said MIX and not whisk – don’t aerate the cream cheese (or the cheesecake mixture in the subsequent steps) and stop mixing the moment it’s smooth (or, in the following steps, when the ingredients are evenly combined). Introducing air into your cheesecake filling can cause it to crack during baking and cooling.
- Then, add the room temperature yoghurt and mix until combined.
- Mix together caster/superfine sugar and cornstarch, and add them to the cream cheese mixture.
- Mix well until combined and smooth.
- Add the vanilla bean paste and mix well.
- Add the room temperature eggs, one at a time,
- mixing well after each addition until combined and smooth.
- Add in the raspberry reduction – I’ve explained how to make it in the recipe below, but it’s basically just the highly concentrated juice from fresh or frozen raspberries (either will work), cooked down until thick and syrupy, but not quite jam-like.
- Mix well until combined.
- The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.
Assembling and baking the raspberry cheesecake:
- Transfer the cheesecake filling into the slightly cooled cheesecake base,
- and use a small offset spatula to smooth out the top.
- And then: bake!
- The baking method outlined below doesn’t require a water bath, but it still produces a perfectly creamy cheesecake and prevents cracking every single time, resulting in a lovely smooth top. Once baked and cooled to room temperature, you need to chill the cheesecake in the fridge for at least 4 hours or preferably overnight.
Do you really need a water bath to bake a cheesecake?
NO!!! I know that using a water bath is highly popular in cheesecake baking, but I’m personally not a fan – for two reasons. First up, it’s fussy and messing about with boiling hot water is just not fun. And if you’ve been round these parts before, you know that I’m all about no-fuss baking.
Secondly, I don’t like the texture of cheesecakes prepared using a water bath. This is very much a personal preference, but to me it’s much too smooth – almost like eating a mouthful of straight-up cream cheese.
The good news is that I’ve developed an incredibly simple method for reliably preparing crack-free cheesecakes (and cheesecake bars) without using a water bath. Read on to learn all about it!
How do you prevent your cheesecake from cracking without a water bath?
I actually developed what is now my go-to cheesecake baking method while I was writing my debut cookbook, Baked to Perfection – which you can read more about and order here.
So, to prevent your cheesecake from cracking WITHOUT a water bath:
- Make sure that all your ingredients are at room temperature – this is particularly important for the cream cheese, yoghurt and eggs (or other add-ins if you’re making another type of cheesecake).
- Don’t aerate or over-mix the cheesecake filling. That means that you shouldn’t intensively whisk the filling if using a balloon whisk and doing it by hand. I also don’t recommend using a hand mixer, as it tends to introduce too much air into the mixture. If using a stand mixer, use the paddle attachment and set the mixer to the lowest speed setting – again, you want to mix the cheesecake filling, rather than beat or whisk it.
- Bake your cheesecake at a relatively low temperature of 285ºF (140ºC). This bakes the cheesecake very slowly and prevents the filling from over-baking (which is the most common cause of cracking).
- Turn off the oven while the cheesecake is still wobbly in the middle. For this cheesecake, this is after about 1 hour in the oven. The remaining heat of the oven will fully set the cheesecake without over-baking it.
- Allow the cheesecake to cool until warm or room temperature in the turned-off oven with the oven door ajar. This slow cooling process further ensures that your cheesecake won’t crack during cooling.
That’s it! Now, I know that this might seem like a very long and slightly overwhelming list of ’do’s and ‘don’t’s, but trust me – it’s actually incredibly straightforward, as well as 100% reliable and reproducible! In fact, I’ve used this same method to prepare my Blueberry Cheesecake, Triple Chocolate Cheesecake and White Chocolate Cheesecake recipes, and they all tuned out PERFECT.
You need to chill the cheesecake for at least 4 hours (or preferably overnight) before removing it out of the springform pan onto the serving plate. Then, you could serve it as is, but I really really recommend that you also make the raspberry sauce to go on top. It’s divine and takes this cheesecake to a whole new level of deliciousness.
How do you make the raspberry sauce?
The great thing about this raspberry sauce is that you get all of the intense flavour and sweetness from what it essentially a concentrated raspberry syrup, as well as all the refreshing tanginess of fresh raspberries. It’s really the best of both worlds – and it’s incredibly easy to make!
To make the raspberry sauce:
- Add the sugar and part of the raspberries to a saucepan. (You can use either fresh or frozen raspberries for this part.)
- Cook over medium-high heat with occasional stirring until the raspberries have softened and released their juices.
- Pass them through a sieve and discard the seeds and skins.
- Return the juices back into the saucepan and cook over medium-high heat until reduced – they should be very viscous and syrupy, but not quite jam-like. I actually prefer to over-reduce (rather than under-reduce) the juices, as you can always add some water back to loosen them up. A too runny sauce, on the other hand, is very messy and difficult to fix. Once thickened, set aside to cool.
- Mix the cooled reduction with the remaining fresh raspberries, adding a splash of water if you need to loosen it up slightly. Make sure that all the raspberries are evenly coated in the syrup/reduction.
- Just before serving, spoon the raspberry sauce over the chilled cheesecake.
Note that the sauce on top does make cutting the cheesecake slightly messy – so what you could do is cut the cheesecake without the sauce on top and then spoon it over the individual slices right before serving.
How long does raspberry cheesecake last?
The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But, let’s be honest… it really never lasts that long. Not once you have that first bite and you’re hit with the tangy freshness of the raspberry sauce, the rich creaminess of the filling and just the all-round delicious raspberry flavour.
And there you have it, friends. An incredibly easy and 100% reliable recipe to make the most wonderful baked raspberry cheesecake that will blow you away with its luxurious flavour and texture.
I’ve actually finished the very last slice of this cheesecake just a few days ago, and I’m already planning when to make it next. Yes, it’s that good.
I really hope you’ll love it as much as I do.
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Easy Baked Raspberry Cheesecake (Gluten Free Option)
For cheesecake crust:
- 225 g (2 ¼ cups) finely crushed digestive biscuits (You can also use graham crackers. If you need the cheesecake to be gluten free, you can use gluten free digestives or rich tea biscuits, or other gluten free cookies/biscuits of choice.)
- 75 g (⅔ stick) unsalted butter, melted (The exact amount of butter you will need will depend on the type of biscuits/cookies/crackers you use.)
For raspberry cheesecake filling:
- 400 g (3 ⅓ cups) fresh or frozen raspberries
- 600 g (2 ⅔ cups) full-fat cream cheese, room temperature (I used Philadelphia cream cheese.)
- 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature (You can also use sour cream.)
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 UK medium/US large eggs, room temperature
For raspberry sauce:
- 200 g (1 ⅔ cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
For cheesecake crust:
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).
- Mix together the crushed digestive biscuits and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn't feel/look greasy or oily.
- Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.
For raspberry cheesecake filling:
- Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn't 100% leak-proof, I recommend that you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.
- First, make the raspberry reduction:In a saucepan, cook the raspberries on medium-high heat with occasional stirring until they have softened and released their juices.Pass the raspberry mixture through a sieve, and discard the seeds and skins.Return the raspberry juice to the saucepan and cook further over medium-high heat with frequent stirring until it has decreased in volume to about ½ cup (about 110 g), this should take about 15 minutes. The final reduction should be thick and viscious, but not quite jam-like.Remove from heat and allow to cool completely.
- In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth. Tip: Make sure to MIX rather than whisk or aerate – you don't want to incorporate too much air into the mixture. If you don't want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting. (I don't recommend using a hand mixer.)
- Mix the sugar and cornflour/cornstarch together, and add them to the cream cheese mixture. Mix well until combined and smooth.Tip: Mixing the cornflour/cornstarch with the sugar before adding them ensures that the cornflour/cornstarch doesn't clump together in the cheesecake filling.
- Add the vanilla bean paste and mix well until evenly incorporated.
- Add the eggs, one at a time, mixing well after each addition, until smooth.
- Add the cooled raspberry reduction and mix well until evenly incorporated – the cheesecake filling should be of an even pink colour.
- Transfer the raspberry cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.
- Bake at 285ºF (140ºC) for about 60-65 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.
- Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
- Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Keep it in the fridge until you're ready to assemble/decorate.
For raspberry sauce:
- Add the 200g of raspberries (either fresh or frozen) and the sugar to a saucepan. Cook over medium-high heat with occasional stirring until the raspberries have softened and released their juices.
- Pass them through a sieve, and discard the seeds and skins.
- Return the juices back into the saucepan and cook over medium-high heat with frequent stirring until reduced in volume to about ⅓ cup (about 100g) – they should be very viscous and syrupy, but not quite jam-like, this should take about 10 minutes. Once thickened, set aside to cool.Tip: I actually prefer to over-reduce (rather than under-reduce) the juices, as you can always add some water back to loosen them up. A too runny sauce, on the other hand, is very messy and difficult to fix (especially once you've mixed in the fresh raspberries).
- Mix the cooled reduction with 240 g of the fresh raspberries, adding a small amount of water if you need to loosen it up slightly. Make sure that all the raspberries are evenly coated in the syrup/reduction.
Assembling the raspberry cheesecake:
- Once the cheesecake is fully chilled, remove it out of the springform pan and onto a serving plate.
- Just before serving, spoon over the raspberry sauce, then slice and serve.Tip: The sauce on top does make cutting the cheesecake slightly messy – so, what you could do is cut the cheesecake without the sauce on top and them spoon it over the individual slices right before serving.
- The raspberry cheesecake keeps well in a closed container in the fridge for 4-5 days.