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    Home » Recipes » Dessert Recipes

    New York Style Raspberry Cheesecake

    Published: Nov 15, 2016 · Modified: Apr 29, 2023 by Andrea

    Jump to Recipe

    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)
    • mix of fresh cheeses
    • sugar
    • free-range eggs
    • raspberries

    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! Recipe from www.thepetitecook.com

    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.

    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! Recipe from www.thepetitecook.com

    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! Recipe from www.thepetitecook.com

    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*!

    Recipe

    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! Recipe from www.thepetitecook.com
    Print SaveSaved!
    5 from 1 vote

    New York style Raspberry Cheesecake

    Prevent your screen from going dark
    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!
    Prep Time15 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: Dessert
    Cuisine: American
    Serving: 8
    Author: Andrea Soranidis

    Ingredients

    For the crust:

    • 500 g / 18oz digestive cookies or graham crackers
    • 85 g / 3oz melted butter
    • pinch of fleur de sal
    • spray cooking oil

    For the cheesecake:

    • 500 g / 18oz cream cheese
    • 200 g / 7oz ricotta cheese
    • 200 g / 7oz quark cheese
    • 130 g / 4.7oz white sugar
    • 70 g / 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 g frozen raspberries
    • 75 ml / 2.5fl oz water
    • 70 g / 2.3oz white sugar
    • 2 teaspoon cornstarch
    • 1 tablespoon of warm water

    Instructions

    • 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.

    Notes

    Make sure not to overmix the batter, mix only until just smooth.
    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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. MissChant says

      November 12, 2021 at 7:06 pm

      Hi there, if ricotta and quark are not used, what is a good substitute for both of these that can be commonly bought in a grocery store? Please include the proper amount to be used in this recipe so I can add them accordingly. Thank you!

      Reply
      • Andrea says

        November 15, 2021 at 12:55 pm

        Hi! You can substitute ricotta and quark with philadelphia cheese or any other full-fat cream cheese, so you will need a total amount of 900 g of cream cheese.

        Reply
    2. Gloria Duggan says

      November 17, 2016 at 2:05 pm

      Nothing beats a great cheesecake. This looks perfect for feed a crowd. Always a favourite in our house for sure.

      Reply
    3. Amy Stafford says

      November 17, 2016 at 1:51 pm

      Decadent and Indulgent is how I would describe this recipe! WOW- it looks incredible.

      Reply
    4. maxilynnryan says

      November 17, 2016 at 12:50 pm

      Raspberries are my favorite fruit by far. I love how they are both tart and sweet. Once I saw this recipe I knew I would immediately love it because it combines two of my favorite things in this world! Plus, the sauce helps cover up any cracks in the cheesecake!

      Reply
    5. Platter Talk says

      November 17, 2016 at 12:48 pm

      If your going to have cheesecake, it may as well be NY style...my favorite!

      Reply
    6. patisseriemakesperfect says

      November 17, 2016 at 12:45 pm

      I love cheesecake so much, this looks fantastic, the crust up the sides looks amazing. Raspberry is so delicious, well done.

      Reply
    7. Everyday Sarah Jane says

      November 17, 2016 at 11:17 am

      I've never baked a cheesecake before...can you believe it? This one looks delicious and I think my brother will LOVE it - I'll have to make it for him ASAP!

      Reply
    8. fabfood4all says

      November 16, 2016 at 11:54 am

      Wow Andrea, your cheesecake looks fabulous. I don't think I have ever made a bake cheesecake so should really right this wrong! I too love Iceland and frozen berries are so versatile as you can bake and cook with them from frozen;-)

      Reply
    9. Becca @ Amuse Your Bouche says

      November 16, 2016 at 10:40 am

      Ooh this looks fabulous, I love how the crust goes right up the sides! Brilliant idea to use the frozen fruit to make that yummy sauce. I always keep some frozen fruit in the freezer, so useful for smoothies and things.

      Reply

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