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ina garten raspberry cheesecake cake
Mary Kelly

Ina Garten Raspberry Cheesecake Cake Recipe

As someone who finds sheer joy in the kitchen, I often discover that dessert makes or breaks an occasion. So when it comes to gatherings, I want to impress and delight my friends and family.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill 3 hours
Total Time 4 hours 35 minutes
Servings: 14
Course: Dessert
Cuisine: Greek
Calories: 343
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 tablespoons 3/4 stick unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1-1/2 cups crushed graham crackers about 10 crackers
  • For the Filling:
  • 2-1/2 pounds cream cheese softened
  • 1-1/2 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1 tablespoon freshly grated lemon zest from 2 lemons
  • 1/4 cup plain Greek yogurt
  • 1-1/2 teaspoons pure vanilla bean paste
  • For the Topping optional:
  • 3 half-pints fresh raspberries
  • 1 cup red fruit jelly like currant, raspberry, or strawberry
  • 1 teaspoon finely chopped fresh mint
  • 1 tablespoon lemon juice

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Handheld mixer

Method
 

  1. Start by preheating your oven to 350°F (175°C). Grab a 9-inch springform pan and butter the sides. In a mixing bowl, toss together the melted butter, granulated sugar, and crushed graham crackers until everything is well-combined. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for about 8-10 minutes, until it's lightly golden. The aroma filling your kitchen at this stage is just delightful!
  2. While the crust cools, it’s showtime for the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth. I use a handheld mixer for this—it's quick and efficient. Gradually add the granulated sugar, mixing on medium speed until combined. Don't rush this part; give the sugar time to blend in.
  3. Pour the cheesecake batter onto the cooled crust, smoothing the top gently. Bake it in your preheated oven for 60 to 70 minutes. The center should still slightly wobble when you jiggle the pan—that’s perfectly okay. Turn off the oven, leaving the cheesecake inside with the door ajar for about an hour. This helps prevent cracks.
  4. Once it's cooled enough, let it chill in the fridge for about 4 hours—or better yet, overnight. Patience is key here. The flavors meld together in magical ways when you give it time.
  5. When you’re ready to serve, heat the jelly in a small saucepan over low heat until it’s smooth and pourable. Allow it to cool slightly before adding the fresh raspberries. Toss gently, coating the juicy gems in that alluring jelly.
  6. Run a knife around the edges of the springform pan before removing it. This stage is thrilling! Carefully layer the raspberry topping over the cheesecake. Top with mint and a squeeze of lemon juice to give it a little pizzazz.

Nutrition

Calories: 343kcal

Notes

  • Room Temperature Ingredients: Use cream cheese and eggs at room temperature. This helps achieve a smoother batter.
  • No Overmixing: Take care not to overmix the batter once you add the eggs. You want to incorporate air gently.
  • Prevent Cracking: The slow cooling in the oven helps. Avoid opening the oven door during baking!
  • Use High-Quality Ingredients: For the best flavor, opt for fresh raspberries and quality cream cheese.
  • Use Parchment Paper: Line the bottom of the springform pan with parchment paper for easy removal.

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