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The Boat Shed Kitchen

Raspberry Cheesecake

This velvety raspberry cheesecake is baked low and slow for the perfect creamy texture, layered with fruity raspberry flavor in both the filling and glaze. A whipped cream topping and fresh berries make it feel bakery-worthy—right from your own kitchen.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling + Chilling 7 hours
Total Time 8 hours 15 minutes
Servings: 10
Calories: 430
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
  • Cheesecake Filling
  • 3 8 oz cream cheese blocks, softened
  • ¾ cup sugar
  • 2 eggs
  • ½ cup raspberry puree
  • ½ cup heavy cream
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pink food coloring optional
  • Raspberry Glaze
  • ½ cup raspberry puree
  • 2 tbsp sugar
  • 1 tsp cornstarch
  • 2 tbsp water
Garnish
  • 1 cup whipped cream
  • Fresh raspberries

Method
 

  1. Preheat oven to 350°F. Mix crust ingredients, press into pan, and bake 10 mins. Cool.
  2. Lower oven to 325°F.
  3. Beat cream cheese, then mix in sugar, raspberry puree, vanilla, cornstarch, and cream.
  4. Add eggs gently.
  5. Pour into crust, smooth top, and bake in water bath for 55–65 mins.
  6. Cool in oven 1 hour.
  7. Cook glaze ingredients until thickened.
  8. See full steps with tips & photos → https://theboatshedcafe.com/raspberry-cheesecake/

Notes

  • Always use room temperature cream cheese to avoid lumps.
  • The water bath helps prevent cracks and ensures even baking.
  • You can make the cheesecake 1–2 days in advance—it tastes even better chilled!