Beth’s Easy Cheesecake Recipe with Raspberries

Beth’s Easy Cheesecake Recipe with Raspberries

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Serves 8


For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter

For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour

For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries

For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar

Preheat oven to 325F/162 C.

Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won’t have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.

Grease a 9″ spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.

Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it’s still runny, bake for 15 mins more.

Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.

To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.

Then place raspberries on top of jam, upright, covering all the jam.

Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.

Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.

Keep refrigerated until ready to serve. Enjoy!


View Comments (32)


  1. Corin España

    May 17, 2016 at 5:07 am

    Hello Beth. I made your recipee. It tastes delicious. But the surface cracked 🙁
    Is there a reason for that:¿

  2. Eusa Maciel

    May 17, 2016 at 5:07 am

    Thanks Beth!

  3. pavel penshin

    May 17, 2016 at 5:07 am

    Hi !!!! thanks for the recipe, however a question – do you have any suggestion for a substitution for the Graham crackers? we dont have it here where I live. only have something like "Petit Beurre" which once left my crust with a plastic aftertaste…. any help will be appreciated. if you can post me a Wikipedia link so I can check if we have this stuff here :)

  4. Aspa Ioannidis- Papanastasiou

    May 17, 2016 at 5:07 am

    Hi, Beth. I live in Heidelberg/Germany and we don't have the Graham crackers? How many grams do I need so I can replace them with the crackers I have here?

  5. Marium Hashim

    May 17, 2016 at 5:07 am

    I tried this recipe!! Tweaked it! But it came out beautiful!!! How do I share the picture?

  6. A. Febrian A.

    May 17, 2016 at 5:07 am

    Beth!!! Thank you so so much! My cheesecake is perfect! I was really apprehensive about not using the water bath technique (what you called bain-marie?…), but it worked out better that I expected! By the way, I'm your new fan! Gonna try the quiche recipe next!

  7. Citlalli Cuellar

    May 17, 2016 at 5:07 am

    I made this! But I'm super upset because I don't know what I did wrong!
    I think I over baked it!!!! I think it fluffed and when I released the air the top flatten and it looks so bad! Please help!

  8. Seaweedbrain

    May 17, 2016 at 5:07 am

    Can you use the brick cream cheese for this recipe? And if not, how do you substitute?

  9. Carlo Isaw

    May 17, 2016 at 5:07 am

    how many cups of Graham crackers is that equivalent to? some Graham crackers are different in size and brands are pretty much an issue too. actual whole Graham crackers are hard to find for me and I could only find he crushed ones, so if itsn't any trouble can you please tell me how many cups 18 of those is equivalent to?

  10. Jude S.

    May 17, 2016 at 5:07 am

    Will Digestive biscuits work instead of the graham crakers?

  11. MajixPlus

    May 17, 2016 at 5:07 am

    Ms Beth Thank you so much for this recipe Everyone simply loved it You're the best

  12. Vicente Cubillos

    May 17, 2016 at 5:07 am

    Beth can i put cornstarch instead of flour??

  13. Brooklyn Blogger

    May 17, 2016 at 5:07 am

    Beth I want to make this recipe but in individual form. I want to make it using a dish similar in size and shape like the dish you made your chocolate lava cake. I only want to make six. How do you suggest I cut down the recipe?

  14. Michooso

    May 17, 2016 at 5:07 am

    i made this yesterday and it's so tasty!!! this will be my go to cheesecake recipe for now on! Thank you for the recipe!!!

  15. Kyle peng

    May 17, 2016 at 5:07 am

    Could anyone know why my cheese cake brown on the sides its annoys me

  16. Kyle peng

    May 17, 2016 at 5:07 am

    Oh wow before I saw this recipe I already do that to get the gourgous cheesecake .

  17. Kyle peng

    May 17, 2016 at 5:07 am

    You know strawberry cheese cake replace the raspberry with a strawberry sauce and you have a strawberry cheese cake simple

  18. Thao Dien Ngoc Phuong

    May 17, 2016 at 5:07 am

    can you make a video on more cakes? like a red velvet cake?

  19. miss jar

    May 17, 2016 at 5:07 am

    hi beth, just wondering if i tried to do the bain-marie how long will it take for the cheesecake to bake? thank you!

  20. Joanna Elenes

    May 17, 2016 at 5:07 am

    Hi Beth u might have gotten asked this once before but umm… For the filler when we pop it into the oven at what degrees should it be? You didn't say… 

  21. JJ Miranda

    May 17, 2016 at 5:07 am

    Hi Beth, I was wondering if you can make a non bake cheesecake recipe?

  22. Vicente Cubillos

    May 17, 2016 at 5:07 am

    Beth do you think will be aright if i put raspberries on the filling?

  23. Kesounette

    May 17, 2016 at 5:07 am

    I love all your recipes, particularly, the desserts! I already try the apricot galette, and it was a success, right now I'm waiting for the apricot from french season to make it. 

    Your cheesecake recipe seems amazing!!! I will try for sure but I have a question, as your husband is french, may be you could answer me, by what french product I can replace the ground crackers? Thant you!!

    Keep going.

  24. Shawnelle Martineaux

    May 17, 2016 at 5:07 am

    You lady, ARE A DAMN PRO! I love your recipes. You make cooking so easy and enjoyable! x

  25. Andreq Esparza

    May 17, 2016 at 5:07 am

    Hey Beth I have recently discovered your chanel and let me tell you is the best one I have ever found
    You are my new cooking goddess

  26. esraaa92

    May 17, 2016 at 5:07 am

    Just made this cheesecake, it's in the oven now. Can't wait to dig in! 🙂 Love your channel, thanks for all Beth

  27. greatescape_804 chervyyyyyy

    May 17, 2016 at 5:07 am

    hi beth is there another alternative if i can't find whipped cream cheese here in singapore?


    May 17, 2016 at 5:07 am

    How much flour to add.


    May 17, 2016 at 5:07 am

    Hi Beth! Just discovered your Chanel when looking for pavlova recipe which came out perfect, so thank you. I have a question about the amount of flour that I need to use for the cheesecake. I'm planning on making one this weekend and I really appreciate your help. Thank you. 

  30. Edgar n Marie Duran

    May 17, 2016 at 5:07 am

    Hi beth im nee to your channel and im all for a cheesecake and this recipe looks delicious my question for you is if this would be the same baking time for a convection oven? 

  31. Yousra AL OMAMI

    May 17, 2016 at 5:07 am

    Hey Beth, I've just discovered your channel. I love the way you take time to explain in detail why you use this or that. I'm from Paris , and would like to know if I could use normal Philadelphia cream cheese. Is it any different from your whipped cream cheese ? Thank you. 

  32. Michelle Taibi

    May 17, 2016 at 5:07 am

    Where could I get a vanillin bean pod SoCal

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