Oh my goodness, let me tell you about my favorite dessert: raspberry bliss cheesecake! Picture this: a creamy, dreamy cheesecake that’s just bursting with the sweet-tart flavor of fresh raspberries. It’s like a little slice of heaven! I remember the first time I made it for my family; the look on their faces when they took that first bite was priceless. The smooth cream cheese filling paired with the vibrant raspberry puree creates a flavor explosion that’s simply irresistible. Plus, it’s surprisingly easy to whip up, making it perfect for any occasion—be it a family gathering or a casual weeknight treat. Trust me, once you try this dessert, you’ll be hooked!

Ingredients for Raspberry Bliss Cheesecake

Gathering your ingredients is the first step to cheesecake bliss! You’ll want to have everything ready to go so that the process is smooth and enjoyable. Here’s what you’ll need:

Crust Ingredients

• 1 ½ cups graham cracker crumbs – these make a deliciously crunchy base!
• ½ cup unsalted butter, melted – this adds richness and helps bind the crumbs together.

Filling Ingredients

• 2 cups cream cheese, softened – make sure it’s at room temperature for that smooth texture!
• 1 cup sugar – this sweetens things up beautifully.
• 1 teaspoon vanilla extract – adds a lovely depth of flavor.
• 3 large eggs – they’ll give the cheesecake that perfect structure.
• 1 cup sour cream – this makes the filling super creamy and adds a nice tang.
• 1 cup raspberry puree (fresh or frozen) – this is where the magic happens with flavor! If you’re using frozen raspberries, just thaw and strain them first.
• Fresh raspberries for garnish – because we all love a pretty dessert!

How to Prepare Raspberry Bliss Cheesecake

Now that we’ve got all our ingredients ready, let’s dive into the fun part—making this delicious raspberry bliss cheesecake! I promise, it’s easier than it sounds, and I’m here to guide you every step of the way.

Preparing the Crust

First things first, let’s whip up that crust! In a mixing bowl, combine the graham cracker crumbs and melted butter until everything is well mixed and looks a bit like wet sand. Now, here’s the fun bit: take that mixture and press it firmly into the bottom of your 9-inch springform pan. Use the back of a measuring cup or your fingers to really pack it down. You want it nice and compact so it holds together when you slice into your cheesecake later. Once it’s even and flat, set it aside while we work on the filling!

Making the Filling

Alright, let’s get to the creamy goodness! In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and free of lumps. This is where you want to take your time—nobody likes a lumpy cheesecake! Next, add in the vanilla extract and mix it until it’s just combined. Now, here’s a crucial part: add the eggs one at a time, mixing well after each addition. This helps incorporate them smoothly and gives your cheesecake that dreamy texture. After all the eggs are in, stir in the sour cream and raspberry puree until everything is blended beautifully. You’ll love the color—it’s such a vibrant pink!

Baking the Cheesecake

Time to put that filling into action! Carefully pour the cheesecake mixture over your prepared crust, spreading it evenly with a spatula. Pop it into your preheated oven and bake for about 55 to 60 minutes. The edges should look set, but the center will still have a slight jiggle to it—that’s perfect! It’s important not to overbake, as we want that luscious, creamy texture. Once time’s up, turn off the oven but leave the cheesecake inside for another hour. This gentle cooling process helps prevent cracks, so don’t skip it!

Cooling and Chilling

Once that hour is up, carefully remove the cheesecake from the oven and let it cool at room temperature. This step is super important—don’t rush it! After it’s completely cooled, cover it with plastic wrap and chill it in the refrigerator for at least 4 hours. Honestly, if you can wait overnight, even better! The flavors meld together beautifully, and it makes for a more delightful slice when you serve it. Trust me, the anticipation will be worth it!

Tips for Success

Let’s make sure your raspberry bliss cheesecake turns out absolutely perfect! I’ve gathered some of my best tips and tricks to help you avoid common hiccups and elevate your cheesecake game.

• Room Temperature Ingredients: Always start with cream cheese that’s at room temperature. This helps create a smooth batter without lumps. If it’s too cold, you’ll end up with a bumpy cheesecake, and nobody wants that!
• Mix Gently: When adding the eggs, mix just until combined. Overmixing can add too much air, leading to cracks as the cheesecake bakes and cools. Gentle is the name of the game!
• Mind the Baking Time: Keep a close eye on your cheesecake as it bakes. You want it to be set around the edges but still slightly jiggly in the center. It’ll firm up as it cools, so don’t overbake!
• Cooling Process: Resist the urge to rush the cooling process. Letting it cool in the oven helps prevent cracks, and cooling completely at room temperature before refrigerating is key to maintaining that creamy texture.
• Chill Time is Non-Negotiable: I know it’s hard to wait, but chilling your cheesecake for at least 4 hours (or overnight, if you can!) allows the flavors to deepen and the texture to set perfectly.
• Slicing Tips: When it’s time to slice, use a hot knife! Just dip it in hot water, wipe it dry, and then cut. This helps create clean edges that look as good as they taste.

With these tips in your back pocket, you’ll be well on your way to making a stunning raspberry bliss cheesecake that’s sure to impress!

Nutritional Information Disclaimer

Just a quick note: the nutritional information for this raspberry bliss cheesecake can vary quite a bit depending on the specific ingredients and brands you use. While I strive to provide accurate estimates, keep in mind that individual results may differ. For the most precise values, it’s always a good idea to check the nutritional labels on your ingredients. Enjoy your cheesecake without any worries, and remember, a little indulgence is part of the joy of cooking!

FAQ About Raspberry Bliss Cheesecake

Can I use a different fruit for the puree?

Absolutely! One of the best things about this cheesecake is how versatile it is. You can swap out raspberries for other fruits like strawberries, blueberries, or even peaches! Just make sure to puree them the same way you would with raspberries. If you’re using something really juicy, like strawberries, you might want to adjust the sugar a bit to balance the sweetness. Trust me, any fruit you choose will bring its own delicious flair to this cheesecake!

How do I know when the cheesecake is done?

Great question! The key to knowing when your cheesecake is done is all in the jiggle. You want the edges to be set while the center still has a slight jiggle—like a gentle wave! If it’s completely firm, it may be overbaked. Remember, the cheesecake will continue to set as it cools, so don’t worry too much if it looks a little soft in the middle when you take it out. Just be patient, and it’ll be perfect!

Can I make this cheesecake ahead of time?

You bet! In fact, making this cheesecake a day ahead is a fantastic idea. It allows the flavors to mingle and deepen, plus it saves you time on the day of your gathering! Just be sure to keep it covered in the fridge after it cools completely. It’ll stay delicious for about 4 to 5 days, so feel free to enjoy the leftovers. If you do want to make it even further in advance, you can freeze it! Just wrap it tightly in plastic wrap and then in foil, and it should be good for up to a month. Thaw it overnight in the fridge before serving, and you’re all set!

Serving Suggestions

Now, let’s talk about making your raspberry bliss cheesecake even more delightful when you serve it! There are so many tasty accompaniments that can really elevate this dessert. Here are some of my favorites:

• Whipped Cream: A dollop of freshly whipped cream on top adds a light and airy touch that pairs perfectly with the creaminess of the cheesecake. You can even sweeten it with a bit of powdered sugar and a splash of vanilla for extra flavor!
• Chocolate Sauce: Drizzling some rich chocolate sauce over the cheesecake creates a decadent contrast to the tart raspberry flavor. It’s a match made in dessert heaven!
• Fresh Berries: Garnishing with a mix of fresh raspberries, blueberries, or strawberries not only adds color but also enhances the fruity flavor. Plus, they look so pretty on the plate!
• Mint Leaves: A few sprigs of fresh mint can brighten up the presentation and add a refreshing note that complements the cheesecake beautifully.
• Fruit Compote: Serve a warm raspberry or mixed berry compote on the side for those who love an extra fruit punch. Just simmer some berries with a bit of sugar and lemon juice until they’re soft and syrupy.

With these serving suggestions, your raspberry bliss cheesecake will not only taste amazing but also look like a showstopper on the dessert table. Enjoy every bite!

Storage & Reheating Instructions

Alright, let’s talk about how to store your leftover raspberry bliss cheesecake! If you find yourself with any slices left (which is rare, trust me!), you’ll want to make sure they stay fresh and delicious.

First off, let the cheesecake cool completely at room temperature before you put it in the fridge. Once it’s cooled, cover it tightly with plastic wrap or aluminum foil to keep it from drying out. You can also use an airtight container if you have one—that works great too!

This cheesecake will stay good in the refrigerator for about 4 to 5 days. Just remember to keep it covered, and you’ll be good to go. If you want to enjoy it beyond that, you can freeze it! Just wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. It’ll keep well for up to a month in the freezer.

When you’re ready to enjoy a slice from the freezer, take it out and let it thaw in the refrigerator overnight. No need to reheat; just slice and serve it chilled! If you want to bring it back to room temperature for a softer texture, let it sit on the counter for about 30 minutes before serving. You’ll love how delicious it remains, even after being stored!

Raspberry Bliss Cheesecake: 5 Steps to Sweet Success!

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• Author: Julia marin
• Total Time: 4 hours 80 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A creamy raspberry bliss cheesecake that is easy to make and delightful to eat.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup raspberry puree (fresh or frozen)
• Fresh raspberries for garnish

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Mix graham cracker crumbs and melted butter in a bowl until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. In a large bowl, beat the cream cheese and sugar until smooth.
5. Add the vanilla extract and mix well.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the sour cream and raspberry puree until fully combined.
8. Pour the cheesecake mixture over the crust in the pan.
9. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for 1 hour.
11. Remove from the oven and let it cool completely at room temperature.
12. Chill in the refrigerator for at least 4 hours before serving.
13. Garnish with fresh raspberries before slicing and serving.

Notes

• Ensure cream cheese is at room temperature for a smooth batter.
• If using frozen raspberries, thaw and drain excess liquid.
• Let the cheesecake cool completely to avoid cracks.
• Use a hot knife to slice for clean edges.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: raspberry bliss cheesecake, cheesecake recipe, easy cheesecake