What is the difference between New York style cheesecake and regular cheesecake?

New York style cheesecake is known for its rich, dense texture, thanks to a higher ratio of cream cheese and sometimes the inclusion of sour cream or heavy cream. Regular cheesecake tends to be lighter and creamier with a softer consistency. Both are delicious, but New York style is ideal if you prefer a firmer bite that holds its shape well under fruit toppings or swirls.

Can I use frozen raspberries in a cheesecake?

Absolutely! Frozen raspberries work well, especially for making Raspberry Cheesecake sauce or swirls. You don’t need to thaw them—just cook a bit longer to reduce extra moisture. The result is a vibrant, tangy sauce with just as much flavor as fresh berries.

How to thicken raspberry sauce for cheesecake?

The easiest way is to simmer the sauce a little longer so excess moisture evaporates. You can also stir in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) or even use chia seeds for a natural thickener. This gives you a glossy, pourable sauce that’s perfect for swirling or drizzling.

Should cheesecake be dense or fluffy?

That depends on the style. Classic cheesecakes—especially New York style—are dense and rich. Fluffier versions often include whipped cream or whipped egg whites for a lighter texture. The key is using the right mixing speed and bake time to match your preferred texture.

Raspberry Cheesecake – The Best Swirled Recipe You’ll Ever Bake

Description

This baked raspberry cheesecake features a smooth, rich cream cheese filling layered over a buttery graham cracker crust and swirled with vibrant homemade raspberry sauce. It’s elegant, tangy, and sweet in all the right ways—perfect for holidays, special occasions, or weekend baking.

Ingredients

Scale

Raspberry Sauce:

12 oz (340 g) raspberries (fresh or frozen)

¼ cup (50 g) granulated sugar

¼ cup (60 ml) water

1 tbsp lemon juice

Crust:

1½ cups (170 g) graham cracker crumbs

2 tbsp (25 g) granulated sugar

1 tbsp light brown sugar (firmly packed)

7 tbsp (100 g) unsalted butter, melted

Cheesecake Filling:

24 oz (680 g) cream cheese, softened (brick-style, full fat)

1 cup (200 g) granulated sugar

½ cup (120 g) sour cream

1 tsp vanilla extract

3 large eggs, room temperature

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Instructions

Make Raspberry Sauce:
In a saucepan, combine raspberries, sugar, water, and lemon juice. Simmer over medium-low heat until berries break down and sauce thickens (about 10 minutes). Strain through a fine mesh sieve to remove seeds. Cool completely.
Prepare Crust:
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, both sugars, and melted butter. Press into the bottom and slightly up the sides of a 9” springform pan. Set aside.
Mix Filling:
In a bowl, beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low until just combined. Do not overmix.
Assemble Cheesecake:
Pour half the filling into crust. Spoon ⅓ cup raspberry sauce over it. Add remaining batter and smooth top. Swirl in another ⅓ cup sauce with a knife. Reserve leftover sauce for serving.
Bake:
Bake on center rack for 45–55 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let cool for 1 hour. Then cool on counter another hour.
Chill:
Refrigerate at least 6 hours or overnight before slicing. Serve with remaining raspberry sauce.

Notes

Sauce can be made up to 3 days ahead and stored in the fridge.

For clean slices, use a warm knife and wipe between cuts.

Store cheesecake tightly wrapped for up to 5 days in the fridge or freeze slices for up to 2 months.

Nutrition

Calories: 444
Sugar: 30g
Fat: 30g
Fiber: 2g
Protein: 6g