classic cheesecake with raspberries

Classic Cheesecake with Raspberry Coulis


The classic cheesecake recipe – the one you always come back to because it’s elegant, simple and incredibly delicious! My recipe for vanilla cheesecake is bound to become a favorite! It’s fluffy, creamy and has just the right amount of sweetness; everything you’re looking for in a cheesecake! I took this recipe one step further and added raspberry sauce on top. It’s like a match made in heaven! The raspberry sauce is the perfect complement to the creamy cheesecake!

Making the perfect cheesecake doesn’t have to be difficult. The number one problem you might run into is a cracked top, which can be disguised with sauce and berries! To get a level top, I recommend using the water bath method. This involves wrapping the spring form with foil; I recommend doing a few layers so no water seeps in. Set the cheesecake into a larger pan and fill it with water. The extra moisture in the oven will keep your cheesecake flat and top and help prevent cracking. This little tip works like magic!

Also, make sure to cool your cheesecake slowly. They don’t like sudden temperature changes! I let mine sit in the oven with the door cracked open for a bit, then on the kitchen counter to cool some more, and only then do I place it into the refrigerator to set completely.

Make sure to watch my YouTube video for all the tips and for the raspberry coulis sauce!

Check out this slice of heaven! This classic cheesecake is so creamy and fluffy and that sauce is everything!

Also, try garnishing your cheesecake with other berries and fruit, like blueberry, strawberry or even kiwi!

Enjoyed this recipe? Use this handy pinboard to save it to Pinterest!


Ready to take your cheesecake to the next level? Try my ‘Red Velvet Strawberry Cheesecake’ next!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
These handy off-set spatulas are great for spreading cake batter and frosting.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.


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