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Classic Cheesecake with Raspberry Sauce

This classic cheesecake is luxuriously creamy with a buttery graham cracker crust and finished with a bright, tangy raspberry sauce. Baked gently in a water bath and chilled overnight, it delivers the smooth texture and balanced sweetness that make traditional cheesecake a beloved dessert.
Prep Time30 minutes
Cook Time55 minutes
Chilling Time6 hours
Total Time7 hours 25 minutes
Servings: 12

Ingredients

Graham Cracker Crust

  • 12 honey graham cracker rectangles
  • ⅓ cup butter melted

Cheesecake Filling

  • 4 8-ounce packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

Raspberry Sauce

  • 2 pints fresh raspberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice

Instructions

Make the Crust

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  • Wrap the outside of the pan tightly with foil to prevent leaks.
  • Crush graham crackers into fine crumbs using a food processor.
  • Mix crumbs with melted butter until evenly combined.
  • Press mixture firmly into the bottom of the pan.
  • Bake for 8–10 minutes, until lightly golden. Cool completely.

Make the Cheesecake Filling

  • Beat cream cheese, sour cream, sugar, cornstarch, salt, lemon juice, and vanilla on medium speed until smooth and lump-free.
  • Add eggs one at a time on low speed, mixing just until combined.
  • Pour batter over cooled crust and smooth the top.

Bake

  • Place the springform pan into a larger baking dish.
  • Pour boiling water into the dish until it reaches about 2 inches up the sides of the pan.
  • Bake at 350°F for 55 minutes, until edges are set and center jiggles slightly.
  • Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  • Remove and cool completely on a wire rack.
  • Refrigerate uncovered overnight.

Make the Raspberry Sauce

  • Combine raspberries, sugar, and lemon juice in a saucepan.
  • Cook over medium heat for about 10 minutes, stirring until berries break down.
  • Strain if desired to remove seeds. Cool completely.

Serve

  • Let cheesecake sit at room temperature for 30 minutes.
  • Unmold and transfer to a serving plate.
  • Spoon raspberry sauce over the top and garnish with fresh raspberries if desired.

Notes

  • Room Temperature Ingredients: Ensure cream cheese and eggs are fully softened.
  • Don’t Overmix: Overmixing adds air and can cause cracks.
  • Water Bath Matters: It creates a smooth, creamy texture.
  • Make Ahead: Cheesecake tastes best after chilling overnight.
  • Storage: Keeps refrigerated for up to 5 days.