cheesecake with fresh raspberry sauce

raspberry cheesecake

Somehow I always forget about cheesecake. Shame on me. Usually chocolate dominates my dessert thoughts, but cheesecake is rich, creamy, and simply wonderful. Plus it’s easy to make ahead and store in the fridge until the perfect serving time.

While plain cheesecake is delicious, I love it more when paired with some kind of berry sauce. The tartness of this raspberry sauce complements the richness of the cheesecake although you could sub your favorite berry (blueberry, blackberry, strawberry, etc) or whatever you have on-hand. Looking for the perfect summer treat? Look no further.


  • Yields: 8-10 servings


For the raspberry sauce:

  • 12 oz. fresh or frozen raspberries
  • 1/4 cup white sugar
  • 2 Tbsp. fresh squeezed orange juice
  • 2 Tbsp. cornstarch
  • 1 cup cold water

For the cheesecake:

  • 1 3/4 cup (apprx. 1 sleeve) honey graham crackers, crushed
  • 1/3 cup (5 Tbsp.) butter, melted
  • 1 1/4 cup white sugar, divided
  • Three 8 oz. packages of cream cheese, softened to room temperature
  • 1 cup sour cream
  • 2 tsp. good quality, pure vanilla
  • 3 large eggs


  1. Preheat the oven to 350 degrees F. In a large mixing bowl, mix the crushed graham crackers, melted butter and 1/4 cup of white sugar together. Press firmly into the bottom of a 9 inch springform pan and set aside.
  2. In a large mixing bowl, beat together the softened cream cheese and remaining cup of white sugar until incorporated. Then mix in your sour cream and vanilla. Finally, add each egg, one at a time, until just blended. Pour the mixture over the graham cracker crust into the pan.
  3. Bake for 1 hour (up to 1 hour and 10 minutes) until the center is almost set and the top is lightly browned.
  4. While the cheesecake is baking you can make your raspberry sauce. In a medium saucepan, add your raspberries, sugar and orange juice. In a cup, mix together the cold water and cornstarch until dissolved. Pour the cornstarch water into your saucepan and bring the entire mixture up to a boil. Boil for 5 minutes until thickened. Using a blender or hand-held immersion blender, puree the sauce until it is smooth. Strain through a fine mesh sieve into a separate bowl to remove the majority of seeds. Refrigerate the sauce until your cheesecake is done.
  5. Once the cheesecake is done, remove from the oven and allow to cool in the springform pan for an hour. Before refrigerating, run a sharp knife along the edge to separate it from the springform pan. Pour over your cooled raspberry sauce and distribute it evenly on the top of the cheesecake. Refrigerate for 4 hours or overnight before serving. To serve, release the springform pan and place the cheesecake on a cake platter before slicing.

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