Raspberry Cheesecake with Berry Sauce

Creamy, velvety cheesecake studded with fresh raspberries and topped with a vibrant mixed berry sauce — the perfect balance of sweet, tart, and indulgent.

Prep Time: 25 minutes

Cook Time: 1 hour

Chill Time: 6 hours or overnight

Total Time: About 7½ hours

Servings: 12 slices

Calories: ~420 per slice

Ingredients

 For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• 2 tbsp granulated sugar

• 1/2 cup unsalted butter, melted

• Pinch of salt

 For the Cheesecake Filling:

• 3 packages (8 oz / 226g each) cream cheese, room temperature

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 1 cup fresh raspberries (plus more for garnish)

 For the Mixed Berry Sauce:

• 1 ½ cups mixed berries (raspberries, strawberries, blueberries)

• 1/4 cup sugar

• 1 tsp lemon juice

• 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)

Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl.

3. Press firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or flat-bottomed glass to press evenly.

4. Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and fluffy (about 2–3 minutes).

2. Add sugar and vanilla, and beat until fully incorporated.

3. Mix in the eggs, one at a time, scraping the bowl between each.

4. Add sour cream and heavy cream; beat until just smooth.

5. Gently fold in 1 cup of fresh raspberries.

Step 3: Bake the Cheesecake

1. Pour the filling into the cooled crust. Smooth the top with a spatula.

2. Place the springform pan in a larger roasting pan and pour hot water halfway up the sides to make a water bath (prevents cracking).

3. Bake at 325°F (163°C) for 55–65 minutes, until the edges are set and the center still jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

5. Remove and refrigerate at least 6 hours or overnight.

Step 4: Make the Berry Sauce

1. In a saucepan over medium heat, combine berries, sugar, and lemon juice.

2. Cook, stirring gently, until berries break down and the mixture begins to simmer (5–7 minutes).

3. If a thicker sauce is desired, stir in the cornstarch slurry and cook 1–2 minutes more until glossy.

4. Cool completely before drizzling over the cheesecake.

Step 5: Assemble & Serve

1. Carefully release the cheesecake from the springform pan.

2. Spoon berry sauce over the top or serve on the side.

3. Garnish with extra raspberries and a dusting of powdered sugar or mint leaves, if desired.

Tips & Tricks

• No water bath? Wrap the bottom of the pan in foil to prevent leaks, and place a separate pan of hot water on the rack below.

• Room temperature ingredients help the batter blend smoothly and prevent lumps.

• Avoid overmixing once eggs are added — overmixing incorporates air and can cause cracks.

• For clean slices: Dip your knife in hot water and wipe clean between each cut.

Variations

Serving Suggestions

• Serve chilled with a dollop of whipped cream.

• Pair with espresso, black tea, or dessert wine.

• Add shaved white chocolate or almond slivers on top for added texture.

Storage & Reheating

• Fridge: Store covered for up to 5 days.

• Freezer: Freeze slices individually wrapped in plastic + foil for up to 2 months. Thaw overnight in the fridge.

Nutrition (Per Slice)

• Calories: 420

• Fat: 30g

• Carbohydrates: 33g

• Sugar: 22g

• Protein: 6g

• Fiber: 2g