Raspberry cheesecake is a baked cheesecake with a crushed vanilla cookie and butter crust, a cream cheese, sugar, egg, and vanilla filling studded with fresh raspberries, and a topping of more raspberries after chilling. It takes 15 minutes of preparation and about 45 minutes of baking, plus at least 4 hours in the fridge, and serves 8.
This Chilean take on the classic dessert showcases the country’s raspberries, known for their intense flavor and color, balancing the creamy filling with tart, sweet fruit.
How to Make Raspberry Cheesecake?
The cookie crust is pressed into the pan, the filling is beaten with the eggs added one at a time, half the raspberries are folded in, and the cheesecake is baked at 180°C (356°F), cooled, topped with fresh raspberries, and chilled before serving.
Nutritional Information
Each serving of raspberry cheesecake contains approximately 560 kcal, 9 g of protein, 37 g of fat (21 g of saturated fat), 160 mg of cholesterol, 48 g of carbohydrates, 30 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Raspberry Cheesecake Recipe
Preparation: 15 minutes
Cooking: 45 minutes
Servings: 8
Ingredients
Crust
- 200 g of vanilla cookies
- 100 g (7 tablespoons) of butter, melted
Filling
- 500 g of cream cheese
- 200 g (1⅔ cups) of raspberries
- 150 g (¾ cup) of sugar
- 3 eggs
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Crush the vanilla cookies in a food processor or with a hand blender into fine crumbs and place them in a large bowl.
- Add the melted butter and mix until evenly moistened. Spread the mixture over the base of a cheesecake pan and press it down evenly. Set aside.
- In a medium bowl, beat the cream cheese with the sugar until creamy. Add the eggs one at a time, then the vanilla and half of the raspberries, and mix just until combined.
- Pour the filling over the crust and bake for about 45 minutes. Remove and let cool to room temperature. Top with fresh raspberries, sprinkle with sugar to taste, and refrigerate for at least 4 hours before serving.
Additional Tips
Bake in a water bath
Set the pan inside a larger dish with hot water reaching halfway up the pan so the heat spreads evenly and the cheesecake does not sink or crack.
Cool it slowly
When baked, leave the cheesecake in the turned off oven with the door ajar for an hour, then let it cool completely at room temperature before refrigerating.
Line the pan
Line the base of the pan with parchment paper before pressing in the crust so it releases easily.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Vanilla cookies | Graham crackers or digestive biscuits | 200 g | Classic American crust |
| Fresh raspberries | Frozen raspberries, well drained | 200 g | Out of season |
| Raspberries | Strawberries or blueberries | 200 g | Different berry flavor |
| Raspberry topping | Raspberry jam glaze | 3 tablespoons, warmed | Glossy finish |
Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes. When raspberries are out of season, frozen ones work well. Drain off the excess liquid before adding them to the filling so they do not make it watery.
2. How do I keep it from cracking?
Do not overbeat after adding the eggs, bake it in a water bath, and let it cool gradually in the turned off oven with the door ajar.
3. How do I know when it is done?
The edges should look set while the center is still slightly wobbly, like a flan. The residual heat finishes cooking the center as it cools.
4. How long does it keep in the fridge?
Up to 3 or 4 days, well covered so it does not absorb other odors. It actually tastes better after resting for 24 hours.
History of Cheesecake
The oldest known recipe for a cheesecake-like dessert comes from De Agri Cultura by Cato the Elder, a Roman author of the second century BC, made with cheese, honey, and flour. In the Middle Ages, European cooks replaced aged cheese with fresh cheese, leading to softer, creamier versions.
Chilean Raspberries
Chile is one of the world’s leading raspberry exporters, and fruit from the central and southern regions is known for its intense flavor and vibrant color thanks to the climate and soil.
Did You Know?
Raspberries are an excellent source of antioxidants and fiber, which is why they are often featured in desserts that balance rich, creamy fillings.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Raspberry or Strawberry Kuchen Recipe
- Chilean Frozen Raspberry Meringue Cake Recipe
- Chilean Raspberry Jam Recipe
- Chilean Lemon Pie Recipe
