{"id":"b9d46c02-e11a-43aa-b1eb-1b1b42a710a2","url":"https://recipestripper.com/recipes/b9d46c02-e11a-43aa-b1eb-1b1b42a710a2","source_url":"https://www.delish.com/cooking/recipe-ideas/a42447058/raspberry-cheesecake-recipe/","title":"Raspberry Cheesecake","description":"This easy raspberry cheesecake recipe gets a beautiful red swirl for a decadent treat.","servings":10,"servings_text":"10 serving(s)","prep_time":"PT20M","cook_time":"PT0S","total_time":"PT8H","ingredients":[{"text":"12 oz. fresh or frozen raspberries","item":"fresh or frozen raspberries","quantity":12,"unit":"oz"},{"text":"1/4 c. (50 g.) granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":50,"unit":"g"}},{"text":"1 1/2 tsp. cornstarch","item":"cornstarch","quantity":1.5,"unit":"tsp"},{"text":"1/2 lemon, juiced","item":"lemon, juiced","quantity":0.5},{"text":"1 (10-oz.) box shortbread cookies","item":"(10-oz.) box shortbread cookies","quantity":1},{"text":"1/4 tsp. kosher salt","item":"kosher salt","quantity":0.25,"unit":"tsp"},{"text":"4 tbsp. unsalted butter, melted","item":"unsalted butter","quantity":4,"unit":"tbsp","preparation":"melted"},{"text":"4 (8-oz.) blocks cream cheese, softened","item":"(8-oz.) blocks cream cheese","quantity":4,"preparation":"softened"},{"text":"1 c. (200 g.) granulated sugar","item":"granulated sugar","quantity":1,"unit":"cup","metric_alternate":{"quantity":200,"unit":"g"}},{"text":"3 large eggs","item":"large eggs","quantity":3},{"text":"1/4 c. (55 g.) plain Greek yogurt, preferably whole-fat","item":"plain Greek yogurt, preferably whole-fat","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":55,"unit":"g"}},{"text":"1/2 lemon, juiced and zested","item":"lemon, juiced and zested","quantity":0.5},{"text":"1 tsp. pure vanilla extract","item":"pure vanilla extract","quantity":1,"unit":"tsp"},{"text":"1/2 tsp. kosher salt","item":"kosher salt","quantity":0.5,"unit":"tsp"},{"text":"Raspberries, for serving (optional)","item":"Raspberries, for serving","preparation":"optional"}],"instructions":[{"number":1,"text":"In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.","section":"Raspberry Sauce"},{"number":2,"text":"Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.","section":"Raspberry Sauce"},{"number":3,"text":"Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.","section":"Raspberry Sauce"},{"number":4,"text":"Preheat oven to 325°. Wrap outside of an 8\" or 9\" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.","section":"Crust"},{"number":5,"text":"Press cookie mixture into bottom and up sides of prepared pan.","section":"Crust"},{"number":6,"text":"Bake crust until lightly golden, 12 to 15 minutes. Let cool.","section":"Crust"},{"number":7,"text":"In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.","section":"Cheesecake"},{"number":8,"text":"Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.","section":"Cheesecake"},{"number":9,"text":"Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2\" up the sides of springform pan.","section":"Cheesecake"},{"number":10,"text":"Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.","section":"Cheesecake"},{"number":11,"text":"Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.","section":"Cheesecake"},{"number":12,"text":"Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.","section":"Cheesecake"},{"number":13,"text":"Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.","section":"Cheesecake"}],"date_published":"2026-10-29T23:55:17.932612+00:00","date_modified":"2026-10-29T23:55:17.932612+00:00"}