Q1: What is the secret to a perfect, crack-free cheesecake without using a water bath?

This recipe uses a brilliant, professional baking technique. The initial, short blast of high heat (450°F) quickly sets the outer edges and the surface of the cheesecake, creating a sort of "crust" that helps to prevent cracks from forming later. The long, low-and-slow bake at 225°F then allows the delicate egg custard to cook very gently and evenly all the way through without puffing up or curdling. It's a fantastic, foolproof alternative to a water bath!

Q2: Do my ingredients really all need to be at room temperature?

Yes, this is non-negotiable for a smooth, lump-free cheesecake! If your cream cheese is cold, it will not blend smoothly and you will have small, unpleasant lumps in your final cheesecake. Cold eggs or sour cream can also cause the cream cheese to seize up. To quickly bring your ingredients to room temperature, you can place the wrapped cream cheese and the eggs in a bowl of warm (not hot) tap water for about 10-15 minutes.

Q3: How do I know for sure when my cheesecake is done baking?

The key is the "jiggle test." A perfectly baked cheesecake should not be completely firm all the way through when you take it out of the oven. The outer 2-3 inches of the cheesecake should look set and matte, but the very center should still have a distinct wobble or jiggle , similar to a pan of Jell-O. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the cheesecake cools.

Q4: What is the best way to get perfect, clean slices of my cheesecake?

The secret to clean slices is a well-chilled cheesecake and a hot, sharp knife . Use a long, thin knife. For each slice, dip the blade of the knife into a pitcher of hot water, wipe the blade completely dry with a paper towel, and then make one clean, decisive cut. Repeat this process of heating and wiping the knife for every single slice.

Q5: Can I make this cheesecake ahead of time?

Yes, this is the perfect make-ahead dessert! A cheesecake's flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely up to 3 days ahead of time . Keep it covered in the refrigerator and wait to add the fresh raspberry topping until just before you are ready to serve it for the best result.

The Best Creamy & Perfect Raspberry Cheesecake

The Best Creamy & Perfect Raspberry Cheesecake (No-Crack Recipe!)

A classic and decadent New York-style baked cheesecake with a fresh raspberry topping. The recipe starts with a simple, homemade graham cracker crust that is pre-baked for crispness. The rich and creamy filling is made with a generous amount of room-temperature cream cheese and sour cream, flavored with lemon zest and vanilla. The cheesecake is baked using a two-temperature method and then cooled very slowly to achieve a dense, smooth texture. It is chilled overnight and finished with a beautiful topping of fresh raspberries coated in a simple red jelly glaze.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 13 hours 35 minutes (includes extensive cooling and chilling)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs (from 10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
2 1/2 pounds (five 8-ounce packages) cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream, at room temperature
1 tablespoon grated lemon zest (from 2 lemons)
1 1/2 teaspoons pure vanilla extract
For the Topping:
1 cup red jelly (such as currant, raspberry, or strawberry)
3 half-pints fresh raspberries

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Instructions

Preheat the oven to 350°F.
Make the Crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and about 1 inch up the sides of a 9 1/2-inch springform pan. Bake for 8 minutes. Let the crust cool to room temperature.
Make the Filling: Raise the oven temperature to 450°F.
In the bowl of an electric mixer with a paddle attachment, beat the room-temperature cream cheese and sugar on medium-high speed for about 5 minutes, until light and fluffy.
Reduce the speed to medium and add the eggs and egg yolks, two at a time, mixing well after each addition.
On low speed, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour the filling into the cooled crust.
Bake the Cheesecake: Place the cheesecake on a sheet pan. Bake at 450°F for 15 minutes.
Turn the oven temperature down to 225°F and bake for another 1 hour and 15 minutes. The center will not be completely set.
Cool the Cheesecake: Turn the oven off and open the door wide for 30 minutes, leaving the cheesecake inside.
Remove the cake from the oven and let it cool at room temperature for another 2 to 3 hours.
Wrap the cooled cheesecake and refrigerate overnight.
Top and Serve: Before serving, run a hot knife around the edge of the cake and remove the springform ring.
In a small saucepan, melt the jelly over low heat. Add the fresh raspberries and toss gently to coat.
Pile the glazed berries on top of the cheesecake. Refrigerate until ready to serve.

Notes

Using room temperature ingredients, especially cream cheese and eggs, is crucial for a smooth, lump-free cheesecake filling.
The two-temperature baking method and the very slow cooling process are key techniques to prevent the cheesecake from cracking.
The cheesecake requires a long, overnight chilling period to fully set. This is an excellent make-ahead dessert.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 500-600
Sugar: 45-55 g
Sodium: 300-400 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 1-2 g
Protein: 8-11 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/perfect-raspberry-cheesecake/