Raspberry Cheesecake

You know how some people feel funny showing up someplace empty handed? I’m like that with baked goods. But really, that’s not even a slight exaggeration.  My brother and his just girlfriend moved in together (YAY!) and we decide to visit them (I invited my sister, my boyfriend, and I over for dinner!)

The cheesecake pre-baking. I used a toothpick to make pretty swirls!

Now, believe me when I say I love her, BUT she doesn’t really like chocolate.  I know, I know, I don’t get it either.  So coupled with the fact that it has been over 100 degrees and disgustingly humid recently, I went against practically everything I know, and choose to do a dessert without chocolate.  A simple fruit cheesecake.  (Does anyone else feel like making a cheesecake is slightly cheating? They’re SO EASY and always come out looking/tasting magnificent…)

Anyways, I just used the Philadelphia Cheesecake Recipe for the cake itself. If you haven’t realized, I’m a firm believer in if you find a recipe that’s great, keep it as a base for anything!  My chocolate cake, cheesecake, basic cupcake recipe…

Anyways, I also picked up a bag of Frozen raspberries and pureed them.  As I learned from the previous raspberry vs. strainer encounter, I decided that the texture added from the seeds would perfectly complement the cheesecakes smooth creamy inside (by the way, I was actually right).  I put the raspberries in the cheesecake UNSWEETENED! I didn’t add sugar, corn syrup, corn starch, ANYTHING to the berries! What a novel thought right? Enjoying delicious summer berries without adding sweeteners? (…they were freshly frozen okay?! Plus, when you bake them in a cake like that, it’s smarter to buy frozen since I feel they hold up a little better).

Raspberry Swirl Cheesecake! (notice the amazing effect that I recently discovered my phone’s camera can do!)


I swirled it in with a toothpick, and put it in the oven to bake.  ALWAYS bake cheesecakes in a water bath, helps you become the master of never cracked tops, like me! Except for today, don’t judge! The raspberries added such a different texture and the moisture made the top crack. (… or that’s what my excuse is, because “the cheesecake KNEW it was being photographed and decided to be difficult” isn’t really a sound defense).  Anywho, it was absolutely amazing and a really nice summer dessert, the tart raspberries and the creamy cheesecake REALLY worked together perfectly.


Happy summer baking! :D

4 thoughts on “Raspberry Cheesecake

  1. you really DON’T see any cracks unless you’re really looking for them and cracks do not take away from the flavor which I’m sure is amazing! It looks so yummy.

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