Raspberry Cheesecake

This cheesecake doesn’t just sit there looking pretty. It delivers.

Two pounds of cream cheese get beaten with sugar, raspberry liqueur, and shredded orange zest into an impossibly smooth filling. Fresh raspberries are folded in by hand so they stay whole, bursting with tart juice in every slice.

It bakes low and slow at 325°F on a buttery zwieback crust until the center is just barely set, with that signature gentle wobble.

Then there’s the sauce: frozen raspberries cooked down with sugar, lemon juice, and more liqueur, strained into a glossy ruby pour that you drizzle right over each slice.

Pro Tips

• Soften the cream cheese completely. Room temp cream cheese blends smooth. Cold cream cheese leaves lumps that no amount of beating will fix.
• Beat on low speed after adding the eggs. Overbeating at this stage whips in air bubbles that crack the surface during baking.
• Use a water bath if your springform pan fits inside a larger pan. The steam keeps the oven humid and prevents the top from splitting.
• Chill overnight. Cheesecake needs at least 8 hours in the fridge to set properly. Cutting too early gives you a sloppy slice.