Save Pin
This creamy, decadent raspberry cheesecake is a dessert that stands out with its smooth filling and swirls of vibrant raspberry sauce. It makes a perfect centerpiece for Valentine’s Day or any special occasion when you want to impress with a thoughtful homemade treat. The tangy but not too sweet filling pairs beautifully with a buttery shortbread crust, offering a delightful contrast in texture and flavor.
Ingredients
- Raspberries: fresh or frozen are perfect for the sauce as they bring natural tartness and vibrant color
- Granulated sugar: balances the tartness and sweetens both the sauce and filling
- Cornstarch: thickens the raspberry sauce, giving it a luscious texture without being runny
- Lemons: add bright acidity through juice and zest, enhancing flavor depth
- Shortbread cookies: for the crust provide a rich, buttery foundation with a tender crumb, so look for high-quality cookies or make your own if you prefer
- Unsalted butter: melted binds the crust while letting you control the salt level
- Cream cheese: must be softened and full-fat for that creamy, dense filling everyone loves
- Greek yogurt: adds creaminess along with a slight tang flavor that complements the lemon and raspberries
- Eggs: work as a binder for the cheesecake but also give richness and silkiness
- Vanilla extract: adds a warm sweetness that rounds out the flavor profile
- Kosher salt: enhances all flavors subtly without overpowering
Step-by-Step Instructions
- Sauté the Raspberry Sauce:
- In a medium pot over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Stir often as the mixture comes to a boil and cook for 6 to 8 minutes until the raspberries have fully broken down. Strain the sauce through a fine-mesh strainer into a bowl and discard the solids. Let the sauce cool completely before using or refrigerate up to three days in an airtight container.
- Prepare the Crust:
- Preheat your oven to 325 degrees. Wrap the outside of an 8 or 9-inch springform pan tightly with foil to prevent leaks. Crush your shortbread cookies into fine crumbs using a food processor or a strong resealable bag and rolling pin. In a bowl, mix the crumbs with sugar and salt. Pour in melted butter and stir until the mixture holds together like damp sand when pressed. Press the crumb mixture evenly onto the bottom and up the sides of your prepared pan. Bake for 12 to 15 minutes until the crust is lightly golden. Allow it to cool completely.
- Make the Cheesecake Filling:
- In a large bowl or stand mixer with a paddle attachment, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to maintain texture. Stir in Greek yogurt, lemon zest and juice, vanilla extract, and salt until all ingredients are fully incorporated and the batter is silky smooth.
- Assemble and Bake:
- Pour half of the cheesecake batter over the cooled crust. Spread a thin layer of the cooled raspberry sauce on top. Gently pour the remaining batter to cover the sauce layer. Dot remaining sauce over the surface. Using a toothpick or a knife, gently swirl the sauce into the batter for a marbled effect. Place the springform pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it comes about two inches up the side of the springform. Bake for 60 to 75 minutes until the center only slightly jiggles when gently shaken.
- Cool and Chill:
- Turn off the oven and prop the door open with a wooden spoon or towel. Let the cheesecake cool in the oven for one hour to prevent cracks from sudden temperature changes. Remove the foil from the springform pan and refrigerate the cheesecake until fully chilled for at least four hours or overnight.
- Serve with Flair:
- Top the finished cheesecake with fresh raspberries and spoon the remaining raspberry sauce on the side. This adds extra freshness and enhances the dessert’s vibrant look and flavor.
Save Pin
Storage Tips
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and creamy for up to four days. For longer storage, wrap well and freeze individual slices or the whole cheesecake, thawing overnight in the fridge before serving.
Ingredient Substitutions
You can swap the shortbread cookies in the crust for graham crackers if you prefer a more classic flavor. For dairy-free versions, cream cheese and yogurt alternatives made from nuts or soy could work though the texture will vary. If fresh raspberries are not available, frozen raspberries work just as well for the sauce after thawing.
Serving Suggestions
Serve this cheesecake with extra fresh raspberries or a dollop of whipped cream for added indulgence. A drizzle of white chocolate sauce can complement the raspberry flavor beautifully. It pairs wonderfully with a cup of black coffee or a glass of dessert wine.
Cultural Context
Save Pin
Cheesecake has roots stretching back to ancient Greece and has evolved with many regional twists. The use of shortbread cookies instead of graham cracker crust nods to British baking traditions, giving this version a unique twist on a beloved classic dessert.
Commonly Asked Questions
- → What makes the shortbread crust special?
The shortbread crust is buttery and crumbly, providing a richer and more tender base than traditional graham cracker crusts, enhancing the overall texture and flavor.
- → Why use a water bath when baking?
A water bath ensures gentle, even baking which helps prevent cracks and keeps the cheesecake smooth and creamy throughout.
- → How is the raspberry sauce prepared?
Raspberries are cooked with sugar, cornstarch, and lemon juice until thick, then strained to remove seeds, creating a smooth, tangy sauce for swirling and topping.
- → Can I make the raspberry sauce ahead of time?
Yes, the sauce can be prepared up to three days in advance and kept refrigerated in an airtight container, making assembly easier.
- → What tips help keep the cheesecake from cracking?
Using a water bath, avoiding overmixing the batter, and cooling the cheesecake gradually in the oven with the door slightly open helps prevent cracks.
- → What toppings work well with this cheesecake?
Fresh raspberries or an additional drizzle of the prepared raspberry sauce enhance the cheesecake’s flavor and presentation beautifully.