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A simple, classic cheesecake topped with tangy raspberry sauce doesn't have to be complicated. Get all the tips and secrets here.

Light and Fluffy Cheesecake with Raspberry Sauce

A light, fluffy and versatile cheesecake topped with tangy raspberry sauce, or any fruit you like.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Calories 243kcal
Author Rachel Ballard


For the crust:

  • 1 1/2 cups finely chopped graham crackers
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup butter melted

For the filling:

  • 3 8- ounce packages cream cheese softened
  • 1 cup sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3 eggs at room temperature

For the sauce:

  • 3 cups frozen raspberries thawed or still frozen
  • 1/3 cup sugar
  • 1 teaspoon cornstarch


Make the crust:

  • Preheat oven to 375 degrees.
  • In a medium bowl mix the finely ground graham crackers, nuts, sugar, cinnamon and melted butter.
  • Press the mix into the bottom and about 3/4 of the way up the sides of the springform pan. A flat bottomed measuring cup does a good job of pressing the crust evenly in the corners.
  • In a large bowl of a stand mixer fitted with the paddle attachment or with your hand mixer, beat the cream cheese, sugar, flour, vanilla, milk and eggs until thoroughly combined. 
  • Pour into the crust and bake at 375 for 40-45 minutes. Cool as instructed above.

Make the sauce:

  • While the cake cooks, add the raspberries to a medium saucepan and bring them to a low boil over medium heat. Add the sugar and cornstarch and cook until the liquid thickens--8-10 minutes or so or until it coats the back of a spoon. 
  • Cool slightly, then press the mixture through a fine sieve to remove the seeds. 
  • Save the strained sauce for topping your cheesecake. Any fruit of your choice can be used, or you can use a canned fruit too.


Calories: 243kcal