Birthday Raspberry Cheesecake

2014-02-28 15.10.14
We had THE best raspberry cheesecake last month. My daughter, Hilary requested a cheesecake for her birthday celebration. Yes, I still take special requests for cakes, etc. on the birthday persons special day. More importantly Hilary asked if the cheesecake could be swirled with a raspberry sauce.

So being the dutiful mother that I am I went on an internet quest to find a great recipe that included raspberry sauce. The recipe for the raspberry cheesecake that I chose is posted at Just a Pinch Recipes.

This was the first time that I had made cheesecake with a homemade sauce to go along with it. The results were fantastic and there were raves and compliments all around the room. The cheesecake disappeared in a flash. If you want to try this cheesecake on your own here’s what you need to do.



1 cup graham cracker crumbs (about 1 package, finely ground in a food processor)

2 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Raspberry Sauce:

2 Tbsp. sugar

6 oz. fresh raspberries


32 oz. cream cheese, room temperature

1-1/2 cups sugar

pinch of salt

1 tsp. pure vanilla extract

4 large eggs, room temperature


6 oz. fresh raspberries, for topping (optional)

powdered sugar, for dusting (optional

1. Preheat oven to 350 F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan.

3. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 F.

4. While the crust is baking you can get started on your raspberry sauce. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

5. Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.

6. With mixer on low-speed, add remaining 1-1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined.

7. Add eggs, one at a time, mixing each until just combined (do not over mix). Pour cream cheese filling over crust.

8. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling. Keep swirling until you get a pattern/design that you are pleased with.

9. Bake the cake until it is set but still slightly wobbly in center, 60 to 65 minutes. (The recipe on Just a Pinch calls for the cake pan to be set in water for baking. I did not do this.)

10. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

This recipe makes (1)  9-inch round cheesecake. You can garnish with fresh raspberries around the top of the cake if you like.

IMG_0023-002If you’ve never made a homemade cheesecake this recipe can seem a little daunting at first.  But just get busy and have fun making a delicious dessert.  My birthday girl was extremely happy with the results, and I’m sure this cheesecake will make an appearance at one of our family parties again very soon.


  1. Liz says:

    What a lovely looking cheese cake. I hope your daughter enjoyed it. Belated Birthday Greetings to her!

Leave a Reply

Your email address will not be published.

  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,175 other subscribers

Skip to toolbar