Raspberry Cheesecake
A luscious raspberry cheesecake featuring a nutty crust, creamy filling, and vibrant raspberry preserves, perfect for special occasions or indulgent desserts enjoyed by fruit and cheesecake lovers.
Ingredients
- 1/3 cup butter or margarine, softened ⓘ
- 1/4 cup sugar ⓘ
- 1 egg ⓘ
- 1 cup ground pecans or walnuts
- 1 cup all-purpose flour ⓘ
- 1/8 teaspoon salt ⓘ
- 2/3 cup raspberry preserves ⓘ
- 1/4 cup sugar ⓘ
- 2 envelopes unflavored gelatin ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup milk
- 3 egg yolks, beaten ⓘ
- 4 (3 oz.) packages cream cheese, softened ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon vanilla ⓘ
- 16 oz. plain yogurt ⓘ
Instructions
- Beat butter, 1/4 cup sugar, and 1 egg in a small bowl until fluffy.
- Mix in 3/4 cup of the nuts, flour, and 1/8 teaspoon salt.
- Press the mixture on the bottom and 2 inches up the sides of a 9-inch spring-form pan.
- Bake at 400°F for 10 minutes. Cool.
- Spread half of the raspberry preserves on the crust.
Tips & Substitutions
For a gluten-free version, substitute the all-purpose flour with almond flour. If you prefer a sweeter crust, consider adding a tablespoon of honey or maple syrup to the butter and sugar mixture. Ensure the cream cheese is at room temperature for easier blending. Using fresh raspberries on top can enhance the visual appeal and flavor of your cheesecake.
Serving Suggestions
This raspberry cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a light salad or fresh fruit for a balanced meal. Consider serving with a slice of Homemade Yeast Rolls to complement the dessert experience, or enjoy with a cup of coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. To maintain the texture, avoid freezing, as it may alter the creaminess. When ready to serve, let it come to room temperature for about 30 minutes for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cheesecake contains roughly 537 calories, with 14g protein, 44g carbohydrates, and 27g fat. It is an excellent source of potassium (106% of the Daily Value), protein (27% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1123mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in place of raspberry preserves?
Yes, you can substitute raspberry preserves with other fruit preserves like strawberry, blueberry, or apricot for a different flavor profile. Just ensure the consistency is similar to maintain the cheesecake's texture. Each fruit will give a unique twist to the recipe, so feel free to experiment!
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Avoid overbaking, as this can lead to cracks on the surface. Cool it slowly in the oven with the door ajar for a few minutes to help prevent cracking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance, making it a great option for gatherings. Just cover it with plastic wrap once it's cooled completely and refrigerate. It's best served chilled, so preparing it ahead of time can enhance the flavors as they meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).