Why It’s Great

These Raspberry Cheesecakes are fantastic for a variety of reasons. They offer the perfect balance of creamy and fruity within a convenient, individual portion. Fresh raspberries provide a burst of natural sweetness and a pop of color, making these cheesecakes as visually stunning as they are delectable. Their versatility allows you to create them as mini cheesecakes or a full-size version, and because they can be made in advance, they’re a great choice for entertaining. The irresistible combination of a buttery graham cracker crust, rich cream cheese filling, and juicy raspberry topping makes them hard to resist!

Recipe

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour

For the Raspberry Topping:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. Preheat Oven: Start by preheating your oven to 325°F (160°C). For mini cheesecakes, line a muffin tin with paper liners. If you’re going for a full-sized cheesecake, grease a 9-inch springform pan instead.
2. Make the Crust: In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are thoroughly coated. Next, press this mixture firmly into the bottom of the muffin cups or springform pan. Pop it in the oven for about 5-7 minutes, then remove it and set aside to cool.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, ensuring to mix well after each addition. Gently stir in the vanilla extract, sour cream, and flour until everything is well combined.
4. Fill the Cups or Pan: Pour the creamy cheesecake filling over the prepared crust, filling each muffin cup about three-quarters full. If you’re making a full-sized cheesecake, pour the filling directly into the springform pan.
5. Bake: For mini cheesecakes, bake for 18-20 minutes, or until the centers are just set. If you’re making a larger cheesecake, allow it to bake for 45-50 minutes. The cheesecake should have a slight jiggle in the center when it’s done. Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about an hour, which helps prevent cracking.
6. Prepare the Raspberry Topping: While the cheesecake cools, take a small saucepan and combine the raspberries, sugar, and lemon juice over medium heat. Cook while stirring occasionally until the raspberries break down. Add in the cornstarch mixture and continue cooking until the sauce thickens nicely. Once thickened, remove it from heat and let it cool.
7. Top and Chill: After the cheesecakes have completely cooled, spoon the raspberry topping over each mini cheesecake or evenly spread it over the full-sized cheesecake. For the best flavor and texture, refrigerate for at least 2 hours, or better yet, overnight before serving.

Storing and Preserving

To keep your Raspberry Cheesecakes fresh, store them in an airtight container in the refrigerator—they’ll remain delicious for up to 5 days. If you’re looking to freeze them, wrap each mini cheesecake individually in plastic wrap and then place them in a freezer-safe bag or container. For full-sized cheesecakes, wrap in plastic wrap followed by aluminum foil before freezing. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw overnight in the refrigerator.

Common Mistakes and Troubleshooting

1. Cracked Cheesecake: To prevent cracks, allow the cheesecake to cool gradually in the oven with the door slightly open. Keep a close eye on the baking time, as overbaking can contribute to cracking.
2. Runny Topping: If your raspberry topping turns out too runny, double-check that you’ve added the cornstarch slurry and let it thicken on the stove. If it remains runny, simmer it a bit longer for better consistency.
3. Overmixing the Filling: Mixing the cheesecake batter too much can introduce too much air, leading to cracks. Mix just until ingredients are combined and smooth.
4. Gritty Texture: Ensure the cream cheese is fully softened before mixing—this helps you avoid a gritty texture in your cheesecake filling.
5. Gummy Crust: Prevent a gummy crust by pre-baking it to ensure it’s fully cooked and cooled before adding the cheesecake filling.

FAQs

1. Can I use frozen raspberries for the topping?
   Yes, frozen raspberries work wonderfully. Just thaw them and drain any excess liquid before using.
2. Can I make this recipe gluten-free?
   Absolutely! Simply use gluten-free graham crackers for the crust to make this a gluten-free dessert.
3. What can I use instead of sour cream?
   You can substitute Greek yogurt or crème fraîche for sour cream in the cheesecake filling if desired.
4. Can I use other berries for the topping?
   Definitely! Blueberries, strawberries, or blackberries can be used as delightful alternatives to raspberries.
5. How can I prevent the crust from sticking to the pan?
   Lining the pan with parchment paper or using paper liners for mini cheesecakes can help prevent sticking issues.