Decadent and indulgent New York Style Raspberry Cheesecake featuring a heavenly sweet and tangy creamy filling, topped with a luscious homemade raspberry sauce.
By now, I’m sure you know cheesecake is my favorite dessert to make.
I usually opt for a no-bake version, because is simple, light and a total breeze to make.
Surprisingly, baked cheesecakes are equally easy to put together and require very little effort from your side.
To prepare this New York style Raspberry Cheesecake all you need is 15 min prep and very simple, easy to find ingredients including: graham crackers (digestive biscuits, or your favorite dry cookies will work just fine), butter ( I use my homemade version), a mix of fresh cheeses, sugar, free-range eggs and of course raspberries.
To make the topping, I used frozen raspberries instead of fresh ones, because they’re not really in season right now.
And personally going frozen can be a better option for so many reasons.
First of all increasing use of frozen food helps reduce food waste, benefiting the family budget and the environment.
Secondly, modern freezing methods lock in valuable nutrients while retaining the quality and taste you would expect from fresh products.
Back to this wonderful, decadent cheesecake.
Rich and indulgent, this New York style Raspberry Cheesecake requires a little more patience than a no-bake counterpart, but the result is SO worth it.
The creamy sweet and tangy filling literally melts in your mouth, and pairs wonderfully with the delicious raspberry sauce.
To make things a bit lighter, I opted for a mixture of cream cheese, ricotta and quark, instead of the classic cream cheese & sour cream combo.
You can of course substitute with sour cream, but if you have never used quark cheese, give it a try, it’s just enough sour and super light and healthy.
Sweet and tangy flavors combine beautifully to make one of the most iconic desserts ever – This New York style Raspberry Cheesecake is pure heaven in a bite!
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
New York style Raspberry Cheesecake
For the crust:
- 500 gr / 18oz digestive cookies or graham crackers
- 85 gr / 3oz melted butter
- pinch of fleur de sal
- spray cooking oil
For the cheesecake:
- 500 gr / 18oz cream cheese
- 200 gr / 7oz ricotta cheese
- 200 gr / 7oz quark cheese
- 130 gr / 4.7oz white sugar
- 70 gr / 2.5oz brown sugar
- 1 vanilla pod scraped
- 4 free-range eggs
- zest of 1 orange
- pinch of fleur de sal
For the raspberry sauce:
- 300 gr frozen raspberries
- 75 ml / 2.5fl oz water
- 70 gr / 2.3oz white sugar
- 2 tsp cornstarch
- 1 tbsp of warm water
- Preheat oven to 160C/ 320F.
- In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.
- Spray with oil the bottom and sides of a 20cm/8-inch springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.
- In a stand mixer, beat cream cheese, ricotta, and quark together with white and brown sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the vanilla and orange zest and a pinch of salt.
- Wrap foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan.Then transfer the pan into a large roasting dish.
- Fill the roasting dish with boiling water, halfway through the springform pan.
- Bake for about 1h15m -1h30m or until the cheesecake reaches an internal temperature of 65C/150F, the edges are set and the center edges are set, and center jiggles slightly.
- Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.
- In the meantime, prepare the raspberry sauce: in a small sauce pan, fold in raspberry, sugar and water and bring to a gentle boil.
- In a small cup mix together cornstarch with the water, until dissolved. Stir into the raspberry mixture and boil over medium-low heat for an extra 4-5 minutes or until the mixture has thickened a bit.
- Allow to cool, then pour over the cheesecake and serve immediately.
- Store in an airtight container in the fridge for up to 3 days.
Wrap your cake tin with a double layer o foil, to avoid any leaks when baking in the water bath.
To check whether the cheesecake is ready, use an instant-read thermometer and make sure the cheesecake inside reaches 65C/150°F.