This raspberry cheesecake is full of raspberry flavor! The cheesecake is baked with freeze dried raspberries topped with fresh raspberries in a raspberry sauce.

Taking a slice out of the raspberry cheesecake.

If you are wanting a raspberry cheesecake exploding with raspberry flavor, this is it! I used freeze dried raspberries in the cheesecake batter to give it the most flavor without compromising on texture. Then, I made a raspberry sauce made from frozen raspberries and the sauce is coated with fresh raspberries.

Side view of raspberry cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: You can get freeze dried raspberries at Target or on Amazon. Use a food processor to blend to a fine crumb before adding to the cheesecake batter.
  • Tip 2:  When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
  • Tip 3: For the topping, I used frozen raspberries to make the sauce. I just found it to be easier. Once it is softened, you can push it through a sieve to only have the juices. Then, reduce it down to a little over 1/3 cup. This topping can be made ahead of time.
Raspberry cheesecake batter in a bowl.
Make sure the cream cheese and other dairy ingredients are room temperature. When the cream cheese is room temperature, it can minimize cracks by letting it get mixed until smooth.
Cheesecake batter in the pan.
Pour the cheesecake batter on top of prebaked crust.
Baked cheesecake on a platter.
Let the cheesecake chill overnight for the best results.
Raspberry topping in a bowl.
After you make the sauce and it cools, add 3 TBSP of water, 1 TBSP at a time, and mix well to make it smooth. Then, coat the raspberries in it.
Decorated cheesecake top view on a platter.

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For more raspberry recipes, try my raspberry cupcakes and white chocolate raspberry cake.

Bite missing from cheesecake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a slice out of the raspberry cheesecake.
5 from 1 review

Ultra Raspberry Cheesecake

Stephanie Rutherford
This raspberry cheesecake has raspberries inside the batter and has a raspberry sauce on top! It is a baked cheesecake and ultra creamy.
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Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, fine crumbs- 2 packets
  • 1/4 cup Light brown sugar, packed
  • 10 TBSP Unsalted butter, melted

Raspberry Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 oz Freeze dried raspberried, grounded to a fine crumb
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 4 Large eggs, room temperature

Raspberry Sauce

  • 12 oz Frozen raspberries
  • 1/2 cup White granulated sugar
  • 12 oz Fresh raspberries
  • 3 TBSP Water

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper circle and spray again. Set aside.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bow, add graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until combined.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar, 10 TBSP Unsalted butter
  • Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down.
  • Bake for 11 minutes.

Raspberry Cheesecake

  • Start heating the hot water on the stove for the water bath.
  • Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Using a food processor, blend the freeze dried raspberries into a fine crumb. Add the grounded raspberries, sour cream, heavy cream, and vanilla and mix on medium until smooth.
    1 tsp Pure vanilla extract, 1 oz Freeze dried raspberried, 1/2 cup Sour cream, 1/4 cup Heavy cream
  • Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter.
    4 Large eggs
  • Pour the cheesecake batter on top of the graham cracker crust.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, take out of the oven and place on the cooling rack. Keep the pan on. Cool completely.
  • Wrap in foil and chill for at least 6 hours of overnight.

Raspberry Sauce

  • In a medium saucepan over medium heat, heat the raspberries and sugar until it comes to a simmer. Use a food processor to blend the raspberries and then push it through a sieve and discard the seeds.
    12 oz Frozen raspberries, 1/2 cup White granulated sugar
  • Pour the sauce back into the pan and bring back to a simmer. Heat until thickened, this will take about 10 minutes.
  • Transfer sauce to a bowl and let it cool. Once cool, add in one tablespoon of water at a time and mix well. This is to get it back to a sauce. Add the fresh raspberries and mix until they are coated.
    12 oz Fresh raspberries, 3 TBSP Water
  • Take the cheesecake out of the pan and remove the parchment paper circle. Pour the sauce on top of the cheesecake. Keep in the fridge until serving.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 368kcal, Carbohydrates: 32g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 70mg, Sodium: 225mg, Potassium: 99mg, Fiber: 0.4g, Sugar: 24g, Vitamin A: 889IU, Vitamin C: 0.1mg, Calcium: 66mg, Iron: 1mg
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