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Cherry Red Raspberry Cheesecake

Servings: 16 slices
Author: Cristen

Ingredients

Crust

  • 12 sheets Graham Cracker 1 package, broken into pieces
  • 2 tbsp Sugar
  • 6 tbsp Butter melted

Filling

  • 1/2 cup Sour Cream
  • 4 large Eggs at room temperature
  • 1 1/2 cup Granulated Sugar
  • 4 blocks Regular Cream Cheese at room temperature (32 oz of cream cheese)
  • 1 small Lemon zested
  • 2 tbsp Lemon Juice
  • 1 1/2 tsp Vanilla Extract

Quick Cherry Red Raspberry Topping

  • 1 cup Fresh Red Raspberries
  • 1 can Cherry Pie Filling

Vanilla Sweetened Whipped Cream

  • 1/2 tsp Vanilla Extract
  • 1 1/2 cup Heavy Cream
  • 1/4 cup Powdered Sugar

Instructions

Crust

  • Brush the sides of a 9” springform pan with butter.
  • Process graham crackers in food processor until fine crumbs. Add sugar and butter. Pulse 10 times.
  • Pat crust mixture in springform pan evenly, and up the sides of pan a bit.
  • Bake crust in a preheated 350 degree F oven for 12-14 minutes until golden and fragrant. Remove from oven, set aside.

Filling

  • Beat cream cheese, sugar, lemon zest and lemon juice until smooth.
  • Add eggs one at a time, mixing until incorporated after each addition.
  • Add vanilla and sour cream. Mix well 1 minute.
  • Pour into baked graham cracker crust.
  • Place in oven on middle lower rack. Place a pie plate next to the cheesecake. Fill pie plate with 3 C water.
  • Bake in 350 degree oven for 1 hour, the center will still be somewhat unset. Prop the oven door open and let cool for 1 additional hour inside of the oven.
  • Remove from oven, chill in refrigerator for 4 hours. Prepare topping and fresh whipped cream.

Quick Cherry Red Raspberry Topping

  • Fold together raspberries and pie filling, set aside.

Vanilla Sweetened Whipped Cream

  • Whip cream and vanilla until soft peaks form. Add sugar, whip until stiff peaks form. Fill pastry bag with star tip.
  • Pipe border of whipped cream (or spoon carefully) around edges of chilled cheesecake. Spoon cherry red raspberry filling in center of border. Serve immediately. Keep chilled.

Notes

To make homemade cherry filling, combine 1 -12 oz bag of sour cherries, 1 1/2 C sugar, 1 tsp vanilla extract and 1 TBSP cornstarch in a medium saucepan.  Stir well, then add 1/4 C water. Bring to a boil and then simmer until thickened, cool.
Baking Ahead: I usually bake this cheesecake the night before, let it cool SLOWLY after baking and then cover and chill overnight.  The next day, prior to the party or dinner I’m preparing for, I quickly whip up the cream and mix the fillings.  Assembly takes just minutes. Cheesecake is best for me when it is cold.