Easy Baked Raspberry Cheesecake Recipe

Easy Baked Raspberry Cheesecake is a creamy, custard-like cheesecake swirled with fresh raspberries & topped with chocolate ganache and sweet cream!

Prep Time20

Cook Time30

Chill Time4

Total Time4 50

Course: Cake, cheesecake, Dessert

Cuisine: American

Keyword: Easy Baked Raspberry Cheesecake

Servings: servings

Calories: 456kcal

Author: Jessica & Nellie

Ingredients

8 oz cream cheese softened
14 oz sweetened condensed milk
2 TBSP lemon juice
1 tsp vanilla extract
1 egg
1 ½ cups raspberries
1 9" premade chocolate pie crust

Chocolate Ganache & Sweet Whipped Cream Topping

⅓ cup semi sweet chocolate chips
1 cup heavy whipping cream divided
¼ cup powdered sugar
½ tsp almond extract

Instructions

Preheat the oven to 350°F.
In a large mixing bowl, using an electric mixer, beat the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth. Add in the egg, beat again until all the ingredients are combined.
Place 1 cup raspberries in the bottom of the pie crust, then slowly pour the cheesecake mixture on top of raspberries.
Bake for 30 minutes. After baking is complete, let it cool for 2-3 hours on a wire rack.
Microwave semi sweet chocolate chips and ¼ cup heavy cream for 1 minute. Stir gently. Microwave again for 45 seconds. Let sit for 2-3 minutes, then gently whisk until ganache is thickened and glossy.
Top cheesecake with ganache and chill again for at least 2 hours.
Once the ganache has chilled and set, top the cheesecake with fresh raspberries. In a medium bowl, whip the heavy cream, powdered sugar, and almond extract with an electric mixer, until stiff peaks form. Transfer the whipped cream to a piping bag with an open star tip. Pipe rosettes around the edges of the cheesecake. Slice, serve, and enjoy!

Notes

Baked raspberry cheesecake can be stored in the refrigerator for about 4 to 5 days. Ensure it is covered properly to maintain freshness and prevent it from absorbing other odors.

Nutrition