Ultra Raspberry Cheesecake is a luscious, velvety dessert that brings a touch of elegance to any occasion, especially St. Patrick’s Day. With a perfect blend of sweet and tangy flavors, this cheesecake showcases a buttery graham cracker crust, a smooth cream cheese filling infused with freeze-dried raspberries, and a vibrant raspberry sauce drizzled on top. It’s every bit as delightful to look at as it is to eat. Served chilled, each bite melts in your mouth, making it an unforgettable experience for your taste buds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ultra Raspberry Cheesecake St Patrick’s Day
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ultra Raspberry Cheesecake St Patrick’s Day

Ultra Raspberry Cheesecake St Patrick's Day

My journey with this recipe started when I wanted to create something special for St. Patrick’s Day. I wanted to incorporate the festive spirit into a dessert that felt indulgent yet whimsical. The Ultra Raspberry Cheesecake became that star. Combining fresh and freeze-dried raspberries not only elevates the flavor but also enhances the visual appeal. The vibrant pink color, topped with fresh raspberries, makes it perfect for celebrating the day. I can’t wait for you to create this cake; it’s guaranteed to become a favorite!

Why You’ll Love This Recipe

Simple & Quick: With just 60 minutes of prep time, you can whip up this stunning dessert with ease.
Irresistible Flavor: The combination of rich cream cheese and tangy raspberry gives an incredible balance that will delight your palate.
Eye-Catching Appeal: Its stunning colors and textures make it a showstopper, perfect for impressing guests.
Flexible Serving: Ideal for gatherings, dinner parties, or as a special treat after dinner.
Diet-Friendly Options: Easily adjustable for gluten-free or dairy-free diets with the right substitutes.

Ingredients You’ll Need

2 1/2 cups graham cracker crumbs: Use fine crumbs for a smooth crust. You can also swap this for crushed nuts or gluten-free crackers for a different twist.
1/4 cup light brown sugar, packed: Adds a slight molasses flavor that enhances the crust’s depth. Coconut sugar can be a great substitute.
10 tbsp unsalted butter, melted: This binds the crust together while providing a rich, buttery flavor. Make sure it’s unsalted to control the overall saltiness of the dessert.
24 oz cream cheese, room temperature: Choose full-fat cream cheese for a creamy texture. Neufchâtel cheese is a lower-fat option if you prefer.
3/4 cup white granulated sugar: Adjust sweetness by adding more or less sugar according to your preference.
1 tsp pure vanilla extract: This brings out the flavor of the cheesecake and rounds off the taste beautifully. Always opt for pure rather than imitation.
1 oz freeze-dried raspberries, ground to fine crumb: They add an intense raspberry flavor without extra moisture. You can find them in the cereal or snack aisle.
1/2 cup sour cream, room temperature or Greek yogurt: Both provide acidity that balances the richness of the cream cheese. Greek yogurt is a lighter alternative.
1/4 cup heavy cream, room temperature: Whipping cream can also be used here for an even richer texture.
4 large eggs, room temperature: For the best texture, bring your eggs to room temperature before mixing them in.
12 oz frozen raspberries: Use these in the sauce; they should be thawed before use but can be swapped with fresh berries if desired.
1/2 cup white granulated sugar (for sauce): Sweetens the raspberry sauce; agave or honey can be used as a natural alternative.
12 oz fresh raspberries: These are for decorating the cheesecake and add a fresh burst of flavor.
3 tbsp water: Simple enough, this helps to adjust the consistency of the raspberry sauce.

How to Make Ultra Raspberry Cheesecake St Patrick’s Day

Preheat the Oven: Start by preheating your oven to 325℉. Prepare a 9-inch springform pan by spraying it with baking nonstick spray. Line the bottom with a circular piece of parchment paper and spray again for easy removal later.

Make the Crust: In a food processor, blend 2 1/2 cups graham cracker crumbs until they’re finely ground. In a mixing bowl, combine these crumbs with 1/4 cup packed light brown sugar and 10 tablespoons melted unsalted butter. Use a fork to mix until all the crumbs are well coated.

Shape the Crust: Transfer the crumb mixture into your prepared springform pan. Using your hands, press the crust firmly into the bottom and halfway up the sides of the pan. A measuring cup can help compact it down evenly, ensuring a sturdy base for the cheesecake.

Bake the Crust: Pop the pan into your preheated oven and bake the crust for about 11 minutes until it’s lightly golden and fragrant.

Prepare for the Water Bath: While the crust bakes, start heating hot water on the stove for the water bath, which helps the cheesecake bake evenly.

Beat the Cream Cheese Mixture: In a large bowl, using a mixer, beat 24 oz cream cheese and 3/4 cup granulated sugar on high speed for 2 minutes, or until creamy. Scrape down the sides with a rubber spatula to ensure everything is mixed well.

Incorporate the Raspberries: Blend 1 oz freeze-dried raspberries into a fine crumb in the food processor. Add this to the cream cheese mixture alongside 1/2 cup sour cream (or Greek yogurt), 1/4 cup heavy cream, and 1 tsp vanilla extract. Mix on medium speed until the mixture is smooth and well combined.

Add the Eggs: Incorporate 4 large eggs one at a time, mixing on low speed until just combined. Finish by stirring the batter with a spatula to ensure proper mixing without over-beating.

Pour the Batter: Gently pour the cheesecake batter over your baked graham cracker crust, smoothing the top with a spatula.

Create the Water Bath: For the water bath, choose one of these methods: Place the springform pan into a larger 10-inch cake pan, then fill the roasting pan with hot water halfway up the sides of the cake pan or wrap the springform pan tightly in aluminum foil and place it directly into the roasting pan, filling halfway with water. This helps maintain moisture while baking.

Bake the Cheesecake: Bake for 70-80 minutes until the edges are set and the center has a slight jiggle. Keep an eye on it to ensure it doesn’t overbake.

Cool Slowly: Turn off the oven when done and crack open the oven door to let the cheesecake cool gradually for 30 minutes. This helps prevent cracks. Once cooled, remove it from the oven and let it sit on a cooling rack until completely cool.

Chill the Cheesecake: Wrap the cooled cheesecake in foil and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld beautifully.

Make the Raspberry Sauce: In a medium saucepan over medium heat, combine 12 oz frozen raspberries and 1/2 cup granulated sugar. Heat until it simmers, then blend this mixture in a food processor and push it through a sieve to remove the seeds.

Thicken the Sauce: Pour the strained sauce back into the saucepan and simmer until thickened, which should take about 10 minutes. If needed, you can add a tablespoon of water at a time to achieve the desired sauce consistency.

Add Fresh Raspberries: Once the sauce has cooled, mix in 12 oz fresh raspberries until they’re fully coated and incorporated.

Serve the Cheesecake: Carefully remove the cheesecake from the springform pan and peel off the parchment circle. Pour the raspberry sauce generously over the top and chill until you are ready to serve.

Storing & Reheating

For optimal flavor and texture, store leftover cheesecake covered in the refrigerator for up to a week. Use an airtight container to keep it fresh. You can freeze it for up to 3 months; just wrap it tightly in plastic wrap and then foil. To serve, simply thaw in the fridge overnight. Microwaving isn’t recommended as it can change the texture, so savor it chilled for the best experience.

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature to prevent lumps and achieve a smooth batter.
Watch the baking time closely; the cheesecake is done when it’s set at the edges but slightly jiggly in the center.
For extra flavor, consider adding a splash of lemon juice to the batter.
If it cracks while cooling, don’t worry! Topping it with raspberry sauce will hide any imperfections.
This cheesecake can be made a day in advance, allowing you more time to relax before your gathering.

Ultra Raspberry Cheesecake is a spectacular dessert that just begs to be enjoyed on festive occasions. Each creamy slice bursts with flavor and adds a lovely splash of color to your table. I really hope you take a moment to try this recipe, and I’m certain it will become a favorite for special occasions, especially as you celebrate St. Patrick’s Day. Enjoy the delightful flavors and the smiles it brings to your loved ones!

Recipe FAQs

Can I use fresh raspberries instead of frozen ones?

Absolutely! Fresh raspberries can be used in the sauce, but they might produce a thinner sauce. If you prefer a more robust flavor, frozen raspberries work perfectly as they have more concentrated flavor.

How do I prevent cracks in my cheesecake?

To minimize cracks, ensure the cheesecake batter is mixed thoroughly without overbeating. Additionally, incorporating the water bath helps by providing moisture and preventing rapid cooking, which causes cracks.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is an excellent make-ahead dessert. It can be prepared a day in advance, just remember to chill it overnight in the refrigerator for best results.

How can I adjust the sweetness of the cheesecake?

You can easily modify the sweetness by adding a bit more or less sugar to the batter and the sauce, depending on your preference. Just keep in mind that the raspberry sauce will add some sweetness as well!

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Ultra Raspberry Cheesecake St Patrick’s Day

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Author: Anna
Prep Time: 60 minutes
Cook Time: 500 minutes
Total Time: 9 hours 20 minutes
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Ultra Raspberry Cheesecake is irresistibly creamy and bursting with fresh raspberry flavor. It’s simple to make and ideal for festive occasions, making it the perfect homemade dessert for food enthusiasts.

Ingredients

Scale

2 1/2 cups graham cracker crumbs, fine crumbs
1/4 cup light brown sugar, packed
10 tbsp unsalted butter, melted
24 oz cream cheese, room temperature
3/4 cup white granulated sugar
1 tsp pure vanilla extract
1 oz freeze dried raspberries, grounded to a fine crumb
1/2 cup sour cream, room temperature or greek yogurt
1/4 cup heavy cream, room temperature
4 large eggs, room temperature
12 oz frozen raspberries
1/2 cup white granulated sugar
12 oz fresh raspberries
3 tbsp water

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Instructions

Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a circle of parchment paper; spray again and set aside.
Blend the graham crackers in a food processor until fine crumbs form. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter, mixing with a fork until combined.
Transfer the crumb mixture into the prepared pan, pressing it halfway up the sides. Use the bottom of a measuring cup to compact the crust.
Bake the crust for 11 minutes.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth texture.
Feel free to adjust the level of sweetness with the sugar based on your preference.
This cheesecake can be prepared a day ahead and refrigerated for better flavor development.