Raspberry Cheesecake Recipe

Crust

• 200g (2 cups) graham cracker crumbs
• 100g (½ cup) melted butter
• 2 tbsp sugar

Cheesecake Filling

• 600g (24 oz) cream cheese, room temp
• 150g (¾ cup) sugar
• 3 large eggs, room temp
• 200ml (¾ cup) heavy cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt

Raspberry Swirl

• 200g (1½ cups) fresh or frozen raspberries
• 2–3 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)

Instructions

Make the Crust

1. Preheat oven to 175°C (350°F).
2. Mix crumbs, sugar, and melted butter.
3. Press firmly into the bottom of a 9-inch springform pa
4. Bake 8–10 minutes. Cool.

Prepare Raspberry Sauce

1. Heat raspberries, sugar, and lemon juice in a small saucepan.
2. Cook until berries break down (5–7 min).
3. Strain seeds (optional).
4. Stir in cornstarch slurry if you want it thicker.
5. Cool completely.

Make the Filling

1. Beat cream cheese until smooth (don’t overmix).
2. Add sugar, mix gently.
3. Add eggs one at a time.
4. Mix in cream, vanilla, lemon juice, and salt.

Assemble

1. Pour filling over crust.
2. Drop spoonfuls of raspberry sauce on top.
3. Swirl gently with a knife or skewer.

Bake(For No Cracks!)

• Place pan in a larger tray with hot water (water bath method).
• Bake at 160°C (325°F) for 55–70 minutes.
• Center should jiggle slightly.
• Turn oven off, crack door open, let cool inside 1 hour.

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