What is the best way to prevent cracks in my baked cheesecake?

Baking your cheesecake in a water bath helps to ensure even cooking and prevents the top from cracking. Also, avoid overbaking, as this can also cause cracking.

Can I use frozen raspberries in baked raspberry cheesecake?

Yes, you can use frozen raspberries. Be sure to thaw them completely and drain off any excess liquid before adding them to the cheesecake batter to prevent a soggy cheesecake.

How long should I chill my baked raspberry cheesecake?

Chill your baked raspberry cheesecake for at least 4-6 hours, or preferably overnight. This allows the cheesecake to set properly and develop its flavors fully.

What temperature should baked raspberry cheesecake be baked at?

Baked raspberry cheesecake should be baked at a lower oven temperature, typically around 325°F (160°C). This gentle heat ensures even cooking and prevents over-browning or cracking.

Baked Raspberry Cheesecake: 7 Delicious Expert Secrets

Description

A creamy and delicious baked raspberry cheesecake recipe, perfect for any occasion. This easy-to-make dessert features a graham cracker crust and a rich, sweet raspberry filling.

Ingredients

Scale

For the Crust:
1 ½ cups graham cracker crumbs
5 tablespoons (70g) unsalted butter, melted
¼ cup granulated sugar
For the Filling:
32 ounces (900g) cream cheese, softened
1 ½ cups granulated sugar
½ teaspoon vanilla extract
4 large eggs, at room temperature
1 cup sour cream
12 ounces fresh raspberries

Instructions

Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with aluminum foil.
Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan.
Bake crust for 10 minutes. Remove from oven and cool slightly.
Beat cream cheese and sugar until smooth. Beat in vanilla.
Add eggs one at a time, beating well after each addition. Stir in sour cream.
Gently fold in most of the raspberries, saving some for topping.
Pour the filling over the prebaked crust.
Place the springform pan inside a larger baking pan. Pour hot water into the larger pan halfway up the sides of the springform.
Bake for 70 80 minutes, until the edges are set but the center still jiggles.
Turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the water bath and let it cool completely.
Refrigerate for at least 4 hours, or overnight.
Top with remaining raspberries before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg

Keywords: raspberry cheesecake, cheesecake, dessert, baking, raspberry