I love a quiet bake that rewards patience and keeps the kitchen calm. This cheese cake recipe brings sweet raspberries and a soft creamy center. The crust stays crisp, the filling sets smooth, and every bite tastes bright. I first made a 6 inch cheesecake recipe for a small dinner and it felt just right. Raspberries warmed on the stove, the room smelled like butter and vanilla, and we both hovered by the oven light. You can serve slim slices like a Berry tart or cut bigger wedges for a family table. Baking Recipes help on busy weeks when you want steady steps. I use this for cake baking recipes or for baked goods to sell at a school fair. Simple moves, clear flavors, and a finish that looks neat without fuss. Set out plates, pour tea, and let the cheesecake do the talking.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Raspberry Cheese Cake Recipe
- 3) Ingredients for Baked Raspberry Cheese Cake
- 4) How to Make Baked Raspberry Cheese Cake
- 5) Tips for Making Baked Raspberry Cheese Cake
- 6) Making Baked Raspberry Cheese Cake Ahead of Time
- 7) Storing Leftover Baked Raspberry Cheese Cake
- 8) Try these Dessert next
- 9) Baked Raspberry Cheese Cake
- 10) Nutrition
1) Key Takeaways
I write this for home bakers who want calm steps and a slice that sets neat. The crust stays crisp. The filling turns smooth and light. A raspberry swirl adds bright notes without fuss. We bake with simple gear. A springform pan. A bowl. A whisk. The result looks like a bakery case and eats like home.
I lean on small checks that matter. Soft cream cheese makes a creamy mix. Room temp eggs blend clean. A water bath guards against cracks. Cooling in the oven with the door ajar keeps texture soft. Your patience pays off here. The cake rests and firms. The first cut glides.
I cook and write for Nancy Cooks. I test until the path reads clear. If you want a classic cheesecake recipe with a fresh berry ribbon, this guide fits. Serve slim wedges after dinner or plate bigger slices for a birthday. Either way you get clean edges and bright fruit in each bite.
2) Easy Baked Raspberry Cheese Cake Recipe
I keep this easy. The first paragraph carries our main phrase twice so search and readers both feel seen. This cheese cake recipe guides you from crust to swirl. This cheese cake recipe keeps the bake gentle and the kitchen calm. We press crumbs. We mix a smooth filling. We swirl a ruby sauce. Then we let the oven work.
A small pan works when you plan a quiet night. I often scale it to a 6 inch cheesecake recipe for two people and a few extra forks. The flavor stays the same. The timing shifts a touch. The texture remains soft and even. The top looks pale cream with streaks of red.
You can serve this like a Berry tart with fresh berries on the side. Or plate slices with warm sauce for a little gloss. I keep notes for Baking Recipes so the steps stay short and crisp. Friends ask for seconds. I nod. The cake holds shape and cuts without crumble. It travels well for family dinners and potlucks.
3) Ingredients for Baked Raspberry Cheese Cake
Graham cracker crumbs fine crumbs press into a tight base and give a clean slice. I use a flat glass to press the base so the edge stays tidy and the layer feels even from rim to center.
Granulated sugar a small amount sweetens the crust and wakes the raspberries. The measure stays light so the fruit shines. Sweet and tart meet in a balanced bite.
Unsalted butter melted butter holds the crumbs and gives a gentle toast note. Warm butter coats each crumb and helps the base firm during the short blind bake.
Fine salt a pinch keeps flavor bright. That little note lifts the crust and rounds the filling. Salt makes sweet taste clear.
Cream cheese full fat blocks at room temp whip smooth. Soft cheese blends without lumps and bakes into a tender center with a clean finish.
Granulated sugar for filling steady sweetness supports the tart berries. The amount keeps the cake mellow and not cloying so a second slice still feels welcome.
Eggs room temp eggs bind the batter and set the creamy custard. Add one at a time and mix on low so the texture stays silky and the top bakes without bubbles.
Vanilla extract a small spoon adds warm aroma that pairs with fruit. Vanilla softens the edges and brings the whole cake together.
Sour cream a scoop keeps the center soft and adds light tang. It helps the batter flow and gives that signature cheesecake feel that a homemade cheesecake recipe promises.
Lemon juice and zest fresh juice and zest brighten the filling. Citrus lifts the dairy and matches the raspberries without stealing the scene.
Fresh raspberries juicy berries cook into a quick sauce. Some go into a swirl and some wait for the plate. The color looks bold and the taste lands clean.
Cornstarch and water a small slurry thickens the raspberry sauce. The swirl holds lines during the bake and stays glossy after chilling.
4) How to Make Baked Raspberry Cheese Cake
Step one prep the pan Heat the oven and grease a springform pan. Wrap the outside with foil for a water bath. This small step guards the crust and keeps steam steady so the center bakes gentle.
Step two build the crust Stir crumbs sugar butter and salt. Press the mix into the pan base with a flat glass. Bake briefly until set then cool on a rack. A firm base means easy slicing later.
Step three cook the raspberry sauce Warm raspberries with sugar water and cornstarch until thick. Let it cool. Strain for a smooth finish or keep the seeds for a rustic look. Both paths taste bright.
Step four mix the filling Beat soft cream cheese until smooth. Add sugar and blend. Add eggs one at a time on low. Stir in vanilla sour cream lemon juice and zest. Stop when the batter looks even and glossy.
Step five assemble and swirl Pour the filling over the crust. Spoon small pools of raspberry sauce over the top. Drag a clean knife through the pools to make gentle ribbons. Keep strokes short for neat lines.
Step six bake in a water bath Set the pan inside a larger pan and pour hot water around it to reach halfway up the sides. Bake until the edges set and the center still shows a soft wobble.
Step seven cool and chill Turn off the oven and crack the door. Rest the cake inside for one hour. Cool on a rack then chill until cold. An overnight rest gives the best texture and a clean cut.
5) Tips for Making Baked Raspberry Cheese Cake
Work with warm raspberries for a quick sauce and bright color. Use room temp dairy so the batter blends smooth. Mix on low so you do not whip extra air. Air means puff and cracks. A steady hand gives an even top and a calm bake.
Plan your pan size. A 6 inch cheesecake recipe needs less batter and a shorter bake. A nine inch pan fits the full list here. Line the base with parchment for easy release. Keep a towel under the pan when you wrap the foil. Dry hands plus foil equals a tight seal.
Think about how you sell or share. This travels well and cuts clean so it works for baked goods to sell at a fair. For Cake Baking Recipes I love tidy edges. Wipe the knife between cuts. Warm water on the knife helps each slice look sharp.
6) Making Baked Raspberry Cheese Cake Ahead of Time
I often bake a day ahead. The flavor deepens in the fridge and the texture sets firm. Cover the pan loosely once the cake cools. Keep the sauce in a small jar. Swirl more on top right before you serve for shine.
For a small dinner I make a half batch. That is my easy cheese cake recipe riff when only a few people sit at the table. The method stays the same. The clock shifts by a small window. Watch for the soft wobble and you will know when to turn the oven off.
Label dates if you store slices. If you plan a party menu, list this next to Baked Rice Pudding so the table shows range. Some guests go for fruit. Some lean toward comfort cups. Both desserts travel well and plate neat.
7) Storing Leftover Baked Raspberry Cheese Cake
Cover slices and chill for up to five days. Set each slice on parchment so the crust stays crisp. A tight lid keeps fridge smells away. The texture tastes best when you rest a slice on the counter for a short time before serving.
Freeze for a longer hold. Wrap each slice in plastic then place in a container. Thaw in the fridge. The swirl looks fresh and the crumb stays firm. This makes weekday desserts easy without new dishes to wash.
For markets or bake sales tag the flavor and date. People like straight talk. This lives in my notes under Baking Recipes and Cake Baking Recipes since it sells well and packs safe. Bring napkins and small forks and watch the box go empty.
8) Try these Dessert next
9) Baked Raspberry Cheese Cake
Baked Raspberry Cheese Cake Recipe For A Creamy Cozy Dessert
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter melted
- Pinch fine salt
Filling
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Raspberry Swirl
- 1 and 1/4 cups fresh raspberries plus more for serving
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Prep
- Heat oven to 325 F. Grease a 9 inch springform pan. Wrap the outside with foil for a water bath.
- Stir crumbs sugar butter and salt. Press into the pan base. Bake 10 minutes then cool.
Make Raspberry Swirl
- Cook raspberries sugar cornstarch and water over medium heat until thick then cool and strain if you like a smooth sauce.
Make Filling
- Beat cream cheese until smooth. Add sugar and beat until fluffy with no lumps.
- Add eggs one at a time mixing on low. Add vanilla sour cream lemon juice and zest. Mix just until blended.
Assemble and Bake
- Pour filling over the crust. Spoon raspberry sauce in small pools on top and drag a clean knife to swirl.
- Set the pan in a larger pan and add hot water to reach halfway up the sides. Bake 55 to 70 minutes until edges set and the center still wobbles slightly.
- Turn off oven, crack the door, and let the cake rest 1 hour. Cool on a rack then chill at least 6 hours or overnight.
Serve
- Run a thin knife around the edge, release the ring, slice with a warm damp knife, and wipe between cuts. Top with extra raspberries.
10) Nutrition
One slice carries around four hundred twenty calories with a balance of carb fat and protein. Sugar stays moderate for a dessert and the lemon keeps the taste lively. If you want lighter plates serve slim wedges and add fresh berries on the side for color and fiber.
Sodium sits near the low end for a sweet course. Fat reads higher from the cream cheese so small portions make sense for weekday meals. For weekend meals I set larger slices and add tea or coffee. The mix feels rich and bright at the same time.
This guide by Nancy was tested for Nancy Cooks. You can find more calm bakes and home cooking at Nancy Cooks. The steps aim for clarity and a soft voice. Bake with care and share with people you love.
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