Cheesecake can take a while to get the hang of. My first ever attempt looked perfect when it came out of the oven, only to promptly sink to a puddle in the middle shortly thereafter. The raspberry cheesecake recipe I’m sharing with you today was the first one that I ever got right, so is near and dear to my heart.
This recipe is adapted from Martha Stewart’s raspberry-swirl cheesecake. My version uses my seedless raspberry jam without pectin as a homemade raspberry topping. All you have to do is shorten the cook time on that jam and you’ll have syrup instead!
To start, wrap each cheesecake pan in aluminum foil. The bottom half of each pan will be submerged in water while baking, so make sure the foil goes above the mid-line without any gaps otherwise water will seep in. I like using these mini springform pans because the three mini cakes are easier to eat and store than one big raspberry cheesecake.
Next, prep the graham cracker crust. Crush the graham crackers with a food processor OR with the classic put-it-in-a-bag-and-smash-it method. Combine the crumbs with butter and sugar and press into the bottom of your cheesecake pan.
Bake your crust for about 10 minutes in a 350-degree oven. While it’s baking, prepare your filling. Beat the cream cheese until light and fluffy, and then add the sugar, vanilla, and salt. Add the eggs last, and make sure not to over beat them.
Remove the crust from the oven and, once cooled, fill each pan with your cheesecake mixture. To make this a raspberry cheesecake, place drops of the raspberry topping onto each cake. Then, using a toothpick, swirl the topping around to make your desired design. Reserve the remaining topping to use on the cheesecake when you’re serving it.
Place the mini cakes into a baking pan and fill the pan with boiling water until the water line is about halfway up the side of the cheesecake pans. Reduce the oven heat to 325 degrees and bake for 60 minutes. You want the edges of each cake to be barely brown, with a slight wobble in the middle of the cake (which will solidify as the cake cools).
When the cakes are done cooking, turn off the heat and open the oven door. You will leave them like this until the pans are cool to the touch. Once they are, transfer each cake to a wire rack to cool completely. Then, chill in the refrigerator for at least 6 hours.
Once you’re ready to serve your raspberry cheesecake, slide a knife around the inside edge of each pan. Remove each springform, top with raspberry syrup, and serve!
- 5 oz. (about 8 sheets) graham crackers
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 32 oz. (4 packages) cream cheese, at room temperature
- 1¼ cups sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- 4 large eggs, at room temperature
- ½ cup raspberry topping
- Combine the graham crackers, butter, and 2 tablespoons sugar. Press the mixture into the bottom of foil-lined springform pan(s).
- Bake crust for 10 minutes at 350 degrees.
- To make cheesecake filling, beat cream cheese in stand mixer for about 3 minutes until light and fluffy. Mix in sugar, vanilla, and salt.
- On low speed, add in eggs one at a time. DO NOT over beat.
- Pour the cream cheese mixture on top of the prepared crust. Drop raspberry topping onto the cake and swirl around with a toothpick.
- Place the cheesecake(s) into a pan of boiling hot water, filled about halfway. Bake for 60 minutes at 325 degrees or until cooked on the edges and slightly wobbly in the middle.
- Leave in the oven with the heat off and the door open until cool to the touch. Then cool completely on a wire rack and transfer to the refrigerator for at least 6 hours.
- Slide a knife around the inside of each pan and then remove cheesecake from pan. Top with raspberry sauce before serving.