Ina Garten Raspberry Cheesecake Recipe
Love creamy, dreamy desserts? This Ina Garten Raspberry Cheesecake Recipe is pure magic. It's rich, smooth, and totally irresistible.
Equipment
- 9-inch springform pan
- Large mixing bowl
- Electric mixer
- Medium saucepan
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Aluminum foil
Ingredients
- 1½ cups graham cracker crumbs
- 5 tablespoons melted butter
- ¼ cup sugar
- 32 oz cream cheese softened
- 1¼ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup sour cream
- 2 tablespoons lemon juice
- 2 cups fresh raspberries
- ½ cup raspberry jam
- 2 tablespoons water
Instructions
- Preheat oven to 350°F.
- Grease your springform pan well.
- Line the bottom with parchment paper.
- Mix graham cracker crumbs with melted butter.
- Add sugar and stir completely.
- Press mixture into pan bottom firmly.
- Bake for 10 minutes.
- Let it cool down.
- Beat cream cheese until super smooth.
- Add sugar gradually while mixing.
- Beat in eggs one at a time.
- Mix in vanilla, sour cream, and lemon juice.
- Don't overmix the batter.
- Pour filling over cooled crust.
- Wrap pan outside with aluminum foil.
- Place in a water bath.
- Bake for 55-60 minutes.
- Center should jiggle slightly.
- Turn off oven.
- Let cheesecake cool inside for 1 hour.
- Heat raspberry jam with water.
- Stir until smooth and warm.
- Let it cool a bit.
- Arrange fresh raspberries on cheesecake top.
- Brush gently with raspberry glaze.
- Refrigerate for at least 4 hours.
Notes
- Use room temperature cream cheese always.
- It mixes smoother and prevents lumps.
- Don't skip the water bath step.
- It prevents cracks on top.
- Let the cheesecake cool gradually.
- Sudden temperature changes cause cracks.
- Fresh raspberries work better than frozen ones.
- Refrigerate overnight for best texture.
- This makes slicing much cleaner.
- Don't open oven door while baking.