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baked raspberry ripple cheesecake - Raspberry Cheesecake Recipe

Raspberry Cheesecake Recipe

This Raspberry Cheesecake Recipe is a thick & creamy New York-Style cheesecake loaded with fresh raspberries & swirled with raspberry jam! So good!
Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings 12 slices



  • 1-1/2 cups graham crackers
  • 6 tbsp butter melted
  • 1/3 cup granulated sugar


  • 4 packages cream cheese 8 oz each room temperature
  • 5 eggs room temperature
  • 2 cups sour cream room temperature
  • 8 tbsp butter room temperature (1 stick)
  • 1-1/2 cups granulated sugar
  • 2 tbsp cornstarch
  • 2 cups fresh raspberries
  • 3/4 cup raspberry jam


  • fresh raspberries
  • whipped cream



  • Using a food processor or blender, grind graham crackers into fine crumbs.
  • Stir in melted butter & sugar, pulse until crumbs are moist.
  • Press the mixture into the bottom of 10″ springform pan.
  • Place in freezer to set until you are ready to add in your filling.


  • Wrap 2 layers of foil around the outside of a 10″ springform pan making sure to cover the bottom and sides.
  • If you aren’t using a non-stick pan, spray pan liberally with cooking spray.
  • Preheat oven to 300º.
  • Use an electric mixer with the paddle attachment, combine cream cheese & butter & beat until smooth.
  • Add eggs one at a time until blended.
  • Beat in sour cream.
  • Add sugar & cornstarch & beat until very smooth.
  • Fold in the fresh raspberries.
  • Pour into prepared chilled pan.
  • Top with raspberry jam & then drag a knife or chopstick through the jam to give the marbelized look. Don’t over-mix.
  • Place in a large roasting pan.
  • Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of the cheesecake pan.
  • Bake 2 – 2.5 hours, or until cake is lightly browned on top.
  • Remove from water bath & foil & cool at room temperature for at least 2 hours.
  • Cover & refrigerate overnight to bring it to ideal cheesecake temperature.
  • When ready to serve, top with whipped cream & more fresh raspberries.