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Fresh Raspberry Cheesecake: a creamy cheesecake with a crunchy digestive cookie crust, swirled with raspberry compote and finished with a silky raspberry white chocolate ganache. If you love raspberries and cheesecake, this one is for you.
Cheesecakes are straightforward to make, but they do require time: about 1 hour 30 minutes in the oven and several hours in the fridge to set—preferably overnight. The wait is worth it for a smooth, rich cake.
This cheesecake is perfect for sharing with friends and family.
WHY YOU WILL LOVE THIS RECIPE
- This cheesecake is bursting with real raspberry flavor—raspberry compote in the cheesecake and raspberry purée in the ganache, both naturally colored.
- The raspberry white chocolate ganache elevates the cake and adds a luxurious finish.
- A simple cookie crust provides a sturdy, tasty base that complements the creamy filling.
OTHER CHEESECAKES TO TRY
- Aperol Spritz Cheesecake
- Espresso Chocolate Cheesecake
- Honey and Lemon Cheesecake
INGREDIENTS
Key ingredients for this recipe and helpful notes.
- Digestive or graham cookies: Use digestive cookies if graham crackers aren’t available. Either works for the crust.
- Cream cheese: Use full-fat cream cheese at room temperature. Remove from the fridge 1–2 hours before mixing.
- Sour cream: Let sour cream come to room temperature before using.
- Eggs: Use large eggs at room temperature for best texture.
- Raspberries: Frozen raspberries work well for the compote and purée—they often have a deeper color and flavor. The recipe separates the purée amounts for the filling and the ganache so each element gets the right amount.
- White chocolate: Chop if you’re not using chips for the ganache.
See the recipe card below for exact quantities.
INSTRUCTIONS
RASPBERRY PUREE
Defrost the frozen raspberries. Blend them into a purée and pass the purée through a fine sieve to remove seeds. Combine the purée with the cornstarch in a small pot and heat over medium, stirring until it thickens slightly—this takes just a few minutes. Remove from the heat and chill in the fridge until cool. You should have about 220 g of purée. While it cools, prepare the crust.
COOKIE CRUST
Preheat the oven to 160°C (conventional). In a food processor, pulse the cookies and granulated sugar to a fine, sand-like texture. Melt the butter and mix it into the crumbs until evenly combined.
Line the bottom of a 20 cm springform pan with parchment paper. Press the cookie mixture firmly into the bottom and up the sides for an even crust. Bake for 10 minutes, then let the crust cool until it’s cool to the touch.
Wrap the outside of the springform pan in two layers of aluminum foil to protect it from water during the water bath. Set aside.
CHEESECAKE
Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese on low for 1 minute until smooth. Gradually add the granulated sugar and continue mixing on low for another minute, scraping down the bowl as needed.
Add the cooled raspberry purée, sour cream, and vanilla extract and mix on low until combined. Add the eggs one at a time, mixing on low until each is incorporated. Scrape down the bowl and give a final gentle mix to ensure an even batter.
Pour the batter into the prepared pan and tap gently on the counter to release any air bubbles. Confirm the foil is intact.
Boil water in a kettle. Place the wrapped pan in a large, deep baking dish or tin at least 5 cm deep. Pour the boiling water into the outer dish so it reaches about two-thirds of the way up the side of the springform pan. Carefully transfer to the oven so water doesn’t splash under the foil.
Bake for 1 hour 30 minutes. When done, the cake should still be slightly wobbly in the center. Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 1 hour.
Remove from the oven, lift the pan out of the water bath, unwrap the foil, and place the cheesecake on a rack to cool to room temperature (about 1 hour). Chill in the fridge for at least 6 hours, preferably overnight, to fully set.
RASPBERRY WHITE CHOCOLATE GANACHE
Blend and strain about 60 g raspberries to remove seeds, yielding roughly 30 g purée for the ganache. Chop the white chocolate if needed.
Warm the white chocolate and heavy cream together—either in short bursts in the microwave or over a double boiler—stirring until smooth. Remove from heat and fold in 30 g of the raspberry purée until evenly colored and glossy.
Pour the ganache over the chilled cheesecake and smooth gently. Garnish with fresh raspberries. Serve and enjoy.
WHY BAKE THE CHEESECAKE IN A WATER BATH
A water bath ensures gentle, even baking, preventing the cheesecake from cracking, curdling, or developing a dry, uneven texture. Wrapping the pan in 2–3 layers of aluminum foil keeps water out of the cake while it bakes.
EQUIPMENT
Use a 20 cm springform pan lined with parchment paper. After baking the crust and while it has cooled, wrap the pan with 2–3 layers of aluminum foil to protect the cake during the water bath.
STORAGE
Store the cheesecake in the fridge in an airtight container. It’s best eaten within a few days.
MY TOP TIP
Avoid overmixing the batter. After mixing, use a rubber spatula to fold the bottom of the bowl into the batter once more to ensure everything is evenly incorporated without adding excess air.
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Cherry Crumble Cheesecake
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No-Bake Berry Icebox Cake
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Strawberry Crumble Cheesecake (with Roasted Strawberries)
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Red Velvet Cheesecake Brownie
If you make this cake, tag me on Instagram @juliemarieeats and leave a review below. I hope you love it!
RASPBERRY CHEESECAKE
Pin Recipe
Equipment
- 20 cm spring pan
Ingredients
RASPBERRY PUREE
- 300 g frozen raspberries
- 1.5 tablespoon cornstarch
COOKIE CRUST
- 200 g digestive or graham cookies
- 1.5 tablespoon granulated sugar
- 50 g butter, melted
CHEESECAKE
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 75 g sour cream (18%), room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
RASPBERRY WHITE CHOCOLATE GANACHE
- 30 g raspberry purée
- 100 g white chocolate
- 20 g heavy cream
DECORATION
- 2 packs fresh raspberries
Instructions
RASPBERRY PUREE
- Defrost the raspberries, blend into a purée and strain to remove seeds. Combine with cornstarch in a small pot and heat over medium until slightly thickened. Chill until cool (about 220 g purée).
- While the purée cools, prepare the cookie crust.
COOKIE CRUST
- Preheat the oven to 160°C (conventional).
- Pulse cookies and sugar to fine crumbs, mix in melted butter. Press into a lined 20 cm springform pan and bake 10 minutes. Cool, then wrap the pan in two layers of foil.
CHEESECAKE
- Cream the cream cheese on low for 1 minute, add sugar gradually and mix. Scrape the bowl and mix another minute.
- Add the cooled raspberry purée, sour cream, and vanilla; mix on low. Add eggs one at a time, mixing until combined. Scrape and gently combine.
- Pour batter into the pan, tap out air bubbles, and ensure foil is intact. Place the wrapped pan into a water bath (water to two-thirds up the side).
- Bake 1 hour 30 minutes. The center should be slightly wobbly. Turn off oven, open the door slightly, and cool in the oven 1 hour. Remove, unwrap, cool to room temperature, then chill at least 6 hours or overnight.
RASPBERRY WHITE CHOCOLATE GANACHE
- Blend and strain about 60 g raspberries to yield 30 g purée for the ganache.
- Melt white chocolate with heavy cream until smooth. Fold in 30 g raspberry purée.
- Pour ganache over the chilled cheesecake and decorate with fresh raspberries. Store covered in the fridge.
Let us know how it was!