Best 4 New York Style Raspberry Cheesecake Recipes

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Indulge in a culinary masterpiece with our tantalizing New York-style Raspberry Cheesecake recipe. This classic dessert combines a creamy, velvety cheesecake filling swirled with a vibrant raspberry sauce, all nestled in a graham cracker crust. Experience the perfect balance of tangy and sweet in every luscious bite. Our detailed instructions and step-by-step guide ensure a perfect cheesecake every time, whether you're a seasoned baker or a beginner in the kitchen. Additionally, discover variations of this delectable treat, including a gluten-free option and a no-bake version, catering to diverse dietary preferences. Get ready to impress your family and friends with this showstopping dessert that's perfect for any occasion.

Here are our top 4 tried and tested recipes!

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

RASPBERRY SWIRL NO-BAKE CHEESECAKE



Raspberry Swirl No-Bake Cheesecake image

This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.

Provided by Yossy Arefi

Categories     cakes, custards and puddings, dessert

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 16

2 1/2 to 3 cups fresh or frozen raspberries (from a 12-ounce/340-gram bag)
1/4 cup/50 grams granulated sugar
1 teaspoon finely grated lemon zest
1 3/4 cups/225 grams graham cracker crumbs (from about 15 sheets of crackers)
6 tablespoons/85 grams unsalted butter, melted
1 tablespoon granulated sugar
Pinch of kosher salt
16 ounces/450 grams cream cheese, softened
3/4 cup/150 grams granulated sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/120 milliliters sour cream or labneh
1 cup/240 milliliters heavy cream, cold
Fresh raspberries, for serving (optional)

Steps:

  • Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
  • Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
  • Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
  • Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
  • To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams

NEW YORK STYLE RASPBERRY CHEESECAKE



New York Style Raspberry Cheesecake image

Wow! Raspberries are my favorite fruit and cheesecake.....oh yummmy....This cheesecake is amazing! It not only makes a beautiful presentation for guests but the taste will have them begging for more, or at least the recipe. Also, DO NOT forget the lemon zest. It adds so much to the amazing flavor of the cheesecake! Prep time includes chill time.

Provided by Delish

Categories     Cheesecake

Time 14h

Yield 12-15 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons butter, melted
5 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
5 eggs, room temperature
2 egg yolks, room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoons vanilla
1 cup seedless raspberry jam
1 1/2 pints fresh raspberries

Steps:

  • Preheat oven to 350.
  • In a medium bowl, combine crust ingredients until moistened.
  • Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 8 minutes and cool completely.
  • Increase oven temperature to 450.
  • Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
  • Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack.
  • With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust.
  • Bake cake for 15 minutes and then reduce oven temperature to 225. Bake an additional 1 hour and 15 minutes.
  • Turn off oven and open oven door. Cake will not be completely set in center but leave in oven for 30 minutes.
  • Remove from oven and let sit out for another 2-3 hours until completely cooled.
  • Cover with plastic wrap and chill overnight in refrigerator.
  • Remove sides of pan by carefully running a hot knife around the edges.
  • For topping, melt jam in a saucepan over low heat.
  • In a bowl, gently toss raspberries with jam until well mixed.
  • Using a spoon, carefully arrange raspberries over top of cheesecake. Refrigerate until ready to serve.

Nutrition Facts : Calories 671.2, Fat 43.8, SaturatedFat 26.1, Cholesterol 240.9, Sodium 426.1, Carbohydrate 60.2, Fiber 3.2, Sugar 44.4, Protein 11.7

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Tips:

  • Use fresh raspberries for the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Make sure the cream cheese is at room temperature before you start making the cheesecake. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.

Conclusion:

This New York-style raspberry cheesecake is a delicious and classic dessert. It's perfect for any occasion, from a special dinner party to a casual get-together with friends. With its creamy cheesecake filling, fresh raspberry sauce, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.

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