Black Raspberry Cheesecake Recipe

This creamy and flavorful dessert combines the rich taste of cheesecake with the sweet, tangy flavor of black raspberries. The cheesecake filling is smooth and thick, often made from cream cheese, sugar, eggs, and vanilla.

On top of this velvety base, a black raspberry sauce or compote adds a burst of fruity goodness. This dessert is perfect for anyone who loves cheesecake but wants a twist on the traditional flavors.

Ingredients for a Black Raspberry Cheesecake

• Graham Cracker Crumbs: These are used as the base of the cheesecake crust, providing a crunchy texture and subtle sweetness.
• Sugar: Adds sweetness to the crust and the cheesecake filling, balancing the tartness of the black raspberries.
• Butter: Used to bind the graham cracker crumbs together to form the crust. It also helps create a rich flavor.
• Salt: A small amount enhances the overall flavors of the cheesecake and crust, balancing the sweetness.
• Cream Cheese: The main ingredient in the filling, giving the cheesecake its rich, smooth texture and tangy flavor.
• Vanilla Extract: Adds a depth of flavor to the filling and enhances the sweetness of the cream cheese.
• Eggs: Help bind the cheesecake filling together and give it structure, ensuring it sets properly during baking.
• Sour Cream: Adds creaminess and a slight tang, helping to balance the richness of the cream cheese.
• Black Raspberries are the key flavor ingredient, providing a tart, slightly sweet, and vibrant fruit flavor to the cheesecake.
• Lemon Juice: Enhances the black raspberries’ natural flavor and helps balance the sweetness with a bit of acidity.

How to Make Black Raspberry Cheesecake

Ingredients

Here’s what you’ll need for both the crust and the cheesecake filling:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 2 pounds cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• ½ cup sour cream
• ½ cup heavy cream

For the Black Raspberry Sauce:

• 2 cups fresh black raspberries (or frozen)
• ½ cup sugar
• 1 tablespoon lemon juice

Directions

Here’s a step-by-step guide to making your Black Raspberry Cheesecake:

Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• Combine graham cracker crumbs, sugar, melted butter, and a pinch of salt in a medium-sized bowl. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it tightly.
• Bake the crust in the preheated oven for 10 minutes. Once done, please remove it from the oven and allow it to cool while you prepare the filling.

Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add in the sugar and vanilla extract. Beat again until well combined.
• Add the eggs one at a time, beating well after each addition.
• Add the sour cream and heavy cream, mixing until smooth.
• Pour the cream cheese mixture over the cooled crust.

Bake the Cheesecake:

• Place the springform pan on a baking sheet and bake the cheesecake for about 1 hour or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour. This prevents cracking.
• After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Prepare the Black Raspberry Sauce:

• While the cheesecake is chilling, make the black raspberry topping. Combine the black raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 10 minutes, stirring occasionally.
• Once the raspberries have broken down and the sauce has thickened, remove them from the heat and allow them to cool.

Serve: Once the cheesecake is fully chilled and the black raspberry sauce is cool, carefully remove the cheesecake from the springform pan. Spoon the black raspberry sauce over the cheesecake just before serving.

Black Raspberry Cheesecake Variation

You can easily create different variations of black raspberry cheesecake to suit your preferences. Here are a few ideas to try:

• Chocolate Crust: Instead of the traditional graham cracker crust, use crushed chocolate cookies for a richer, more indulgent base.
• Swirled Black Raspberry Sauce: To intensify the flavor, swirl a homemade black raspberry sauce into the cheesecake batter before baking. This adds a burst of fruit flavor to every bite.
• Black Raspberry Compote: Top your cheesecake with a warm black raspberry compote. The compote can be made by simmering fresh black raspberries with sugar, creating a sweet, syrupy topping.
• Mini Cheesecakes: Pour the cheesecake batter into muffin tins for individual servings. This creates small, personal-sized cheesecakes perfect for a party or gathering.

Feel free to get creative with your variation, adjusting the flavor and texture based on what you love most.

How to Serve Black Raspberry Cheesecake

Black raspberry cheesecake can be served several ways to elevate the presentation and taste. Here are some tips for serving it:

• Chill Before Serving: Refrigerate your cheesecake for at least 4 hours, or even better, overnight. Chilling allows the cheesecake to set properly, giving it a smooth and creamy texture.
• Garnish with Fresh Black Raspberries: Add fresh black raspberries to your cheesecake for an extra flavor and color.
• Pair with Whipped Cream: Serve the cheesecake with a dollop of fresh whipped cream for a lighter touch. It adds a nice contrast to the rich, dense texture of the cheesecake.
• Serve with a Side of Black Raspberry Sauce: A drizzle of black raspberry sauce on the side allows guests to add more fruity goodness to their slice.
• Slice Neatly: Use a sharp knife to cut clean slices. Dip the knife in warm water between cuts to ensure smooth, even pieces.

How to Store 

Proper storage will keep your black raspberry cheesecake fresh and delicious for longer. Here are some helpful storage tips:

Refrigerate:

Always store your cheesecake in the fridge. Please place it in an airtight container or cover it with plastic wrap to prevent it from absorbing any unwanted odors. It will stay fresh for up to 5 days.

Avoid Freezing Toppings:

If you’ve added fresh toppings, like black raspberries or whipped cream, it’s best to store those separately. Freezing toppings can change their texture.

Slice Before Storing:

Slice your cheesecake before storing it for easy serving later. This allows you to grab a slice whenever you want without having to thaw the whole cake.

FAQs About Black Raspberry Cheesecake