Velvet Raspberry Cheesecake Deli

Name: Velvet Raspberry Cheesecake Deli
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 200g digestive biscuits, crushed; 100g unsalted butter, melted; 2 tablespoons sugar; 500g cream cheese, softened; 200g granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 200g fresh raspberries; 200ml sour cream; 150g fresh raspberries; 50g sugar; 1 tablespoon lemon juice

Highlighted under: Sweet Indulgence Recipes

I’m excited to share my take on a delightful dessert that combines the rich creaminess of cheesecake with the fresh and tangy allure of raspberries. Every bite of this Velvet Raspberry Cheesecake Deli delivers a creamy texture paired with a burst of raspberry flavor that simply dances on the palate. I love how the subtle sweetness of the cream cheese perfectly complements the tartness of the raspberries, creating a beautiful harmony that is irresistible. This is the kind of cheesecake that brightens your day and makes any occasion feel special.

Created by

Emma

Last updated on 2026-01-18T14:34:28.522Z

Creating the Velvet Raspberry Cheesecake Deli was an adventure in balancing flavors and textures. I experimented with various proportions of raspberries and cream cheese until I found the perfect ratio that not only tastes great but also holds its structure beautifully. One tip I can share is to use fresh raspberries, as they infuse the cheesecake with unparalleled flavor and vibrant color.

This cheesecake has become a favorite at our family gatherings! I remember the first time I served it, everyone was raving about how the tartness of the berries contrasted perfectly with the creamy filling. I believe it’s the combination of using a water bath during baking that keeps the cheesecake moist and helps prevent cracks, ensuring a picture-perfect dessert every time.

        Why You'll Love This Recipe
        Rich raspberry flavor that perfectly contrasts the creamy filling
Smooth texture that melts in your mouth
A stunning centerpiece for any dessert table

      

Understanding the Ingredients

The combination of cream cheese and sour cream in this cheesecake filling is essential for achieving that signature smooth and rich texture. Cream cheese provides the base flavor, while sour cream adds a subtle tanginess that complements the raspberries beautifully. Make sure to use full-fat versions of both for the best results, as low-fat alternatives can alter the consistency and creaminess of the filling.

When selecting raspberries, look for bright, plump ones without any blemishes. Fresh raspberries not only contribute vibrant flavor, but they also provide a beautiful contrast against the creamy filling. If fresh berries are not available, you can use frozen raspberries, although they may release more juice and change the texture slightly.

Perfecting the Baking Process

Creating a water bath is crucial for baking the cheesecake. This technique helps maintain a gentle and even cooking temperature, preventing the edges from baking too quickly while the center remains undercooked. To set up your water bath, place a larger baking dish filled with hot water on the rack below the cheesecake during baking. This method also aids in achieving that lovely smooth top without cracks.

Baking the cheesecake until it’s just slightly jiggly in the center is key to a perfect texture. Remove it from the oven once you see the outer edges set while the center still has a gentle wobble. Allowing it to cool in the oven also helps prevent sudden temperature changes that can cause cracks as it cools further.

Serving and Storing Tips

For the best flavor and texture, refrigerate your cheesecake for at least 4 hours, ideally overnight, before serving. This resting period allows the flavors to meld and the cheesecake to firm up. When slicing the cheesecake, use a warm knife for clean edges; simply dip it in hot water, wipe it dry, and make your cuts for gorgeous slices.

If you have leftovers, store the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days. For longer storage, you can freeze slices. Wrap them individually in plastic and then in aluminum foil to prevent freezer burn. They’ll last for about 2-3 months, and when you're ready to enjoy a piece, simply let it thaw in the fridge overnight.

Ingredients

Make sure to gather these ingredients to create your Velvet Raspberry Cheesecake Deli.

For the crust

200g digestive biscuits, crushed
100g unsalted butter, melted
2 tablespoons sugar

For the cheesecake filling

500g cream cheese, softened
200g granulated sugar
3 large eggs
1 teaspoon vanilla extract
200g fresh raspberries
200ml sour cream

For the raspberry sauce

150g fresh raspberries
50g sugar
1 tablespoon lemon juice

Now that you have all the ingredients ready, let’s move on to the preparation steps.

Preparation Steps

Prepare the crust

Preheat the oven to 170°C (340°F). In a bowl, combine crushed digestive biscuits, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan.

Bake for 10 minutes, then set aside to cool.

Make the cheesecake filling

In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream until fully combined.

Gently fold in the fresh raspberries.

Bake the cheesecake

Pour the filling over the baked crust and smooth the top. Place the springform pan in a larger baking dish filled with water to create a water bath. Bake for 50 minutes or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour.

Make the raspberry sauce

While the cheesecake cools, prepare the raspberry sauce by combining raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes. Strain to remove the seeds if desired.

Cool and serve

Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight. Serve slices with a drizzle of raspberry sauce on top.

Enjoy your delicious Velvet Raspberry Cheesecake Deli!

Pro Tips

For the best flavor, allow the cheesecake to chill overnight before serving. This helps the flavors meld beautifully. If you want a sweeter sauce, feel free to adjust the sugar in the raspberry sauce to your taste.

Variations on Velvet Raspberry Cheesecake

Consider incorporating different berries for a variety of flavors in your cheesecake. Blackberries, blueberries, or mixed berries can all be used in place of raspberries, or you can create a berry medley for a colorful presentation. Adjust the sugar content according to the sweetness of the berries you choose, as different varieties can vary significantly in sweetness.

For a decadent twist, try adding a layer of chocolate ganache on top before serving. Melt dark chocolate with a little cream, pour it over the cooled cheesecake, and allow it to set. The combination of chocolate and raspberries creates an indulgent dessert that adds depth and richness.

Common Troubleshooting Tips

One common issue when baking cheesecake is cracks forming on the surface. To prevent this, ensure that you don’t overmix the filling and keep a close eye on the baking time. Another tip is to avoid opening the oven door during baking, which can lead to temperature changes that cause cracks.

If your cheesecake appears too soft after cooling and lacks structure, it may need additional chilling time. However, if it is too dense, you can adjust the next time by adding an extra egg or slightly reducing the amount of cream cheese. These small adjustments can significantly impact the end result!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but fresh raspberries yield better flavor and texture.

→ What can I substitute for sour cream?

You can use Greek yogurt as an alternative to sour cream in this recipe.

→ How do I prevent my cheesecake from cracking?

Using a water bath during baking helps prevent cracking and keeps moisture in the cheesecake.

→ How long can the cheesecake be stored?

The cheesecake can be stored in the refrigerator for up to 5 days.