Raspberry Cheesecake

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Raspberry Cheesecake

Prep Time 20 minutes
Total Time 8 hours
Course Dessert
Servings 10


Raspberry Sauce:

  • 12 oz. fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • Juice of 1/2 lemon


  • 1 10-oz. box shortbread cookies
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter melted


  • 4 8-oz. blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup plain Greek yogurt preferably whole-fat
  • Juice and zest of 1/2 lemon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Raspberries for serving (optional)



  • In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
  • Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
  • Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.


  • Preheat oven to 325°. Wrap outside of an 8″ or 9″ springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
  • Press cookie mixture into bottom and up sides of prepared pan.
  • Bake crust until lightly golden, 12 to 15 minutes. Let cool.


  • In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
  • Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
  • Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2″ up the sides of springform pan.
  • Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
  • Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
  • Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
  • Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.

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