Cookie base

  • 220 grams (7.8 ounces) shortbread cookies
  • 110 grams (3.9 ounces) butter


  • 450 grams (15.9 ounces) cream cheese
  • 90 grams (3.2 ounces) sugar
  • 2 large eggs
  • 90 grams (3.2 ounces) raspberry puree
  • 90 grams (3.2 ounces) cream (33%)
  • 15 grams (0.53 ounces) cornstarch


  • Blender

    Essential for grinding the cookies into fine crumbs. Make sure it's dry to prevent the crumbs from clumping.

  • Mixer

    A stand mixer works best for achieving a smooth cream cheese mixture at low speeds.

  • Springform Pan (18-20cm | 7.08-7.87 inch)

    Ideal for forming the perfect cheesecake base; the springform feature makes it easy to remove the cheesecake without damage.

  • Baking Sheet

    Place this on the oven's bottom rack with boiling water to create a humid baking environment, ensuring a crack-free cheesecake.


Step 1

1. Preheat the oven to 320°F (160°C). 2. Grind the shortbread cookies into fine crumbs using a blender. Mix in the melted butter until well combined. Press the mixture into the bottom and up the sides of an 18-20 cm (7.08-7.87 inch) springform pan to form the crust. Tip: Use the bottom of a glass or flat measuring cup to press the crumbs evenly and firmly. 3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely. 4. In a large bowl, mix the cream cheese, sugar, and cornstarch on low speed until smooth. Tip: Make sure your cream cheese is at room temperature for easier mixing. 5. Add the eggs one at a time, beating well after each addition. Then, add the raspberry puree and mix until fully combined. Tip: To make raspberry puree, thaw frozen raspberries, blend them until smooth, and strain through a fine sieve to remove seeds. 6. Pour in the cream and mix until the batter is smooth. 7. Spread the cheesecake batter evenly over the cooled crust. You can add slices of frozen raspberries on top if you like. 8. To create a water bath, place a baking sheet filled with boiling water on the bottom rack of the oven. This will help prevent cracks in your cheesecake. 9. Bake the cheesecake in the preheated oven for 60-80 minutes, or until the center is slightly jiggly but set around the edges. 10. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. Then, refrigerate for at least 4 hours or overnight to allow it to set completely. Tip: For clean slices, use a sharp knife dipped in hot water, wiping the blade between each cut.


Imagine presenting this raspberry cheesecake at your next gathering. The vibrant blush of the raspberry puree swirling through the creamy layers, nestled on a crunchy shortbread base, is sure to be a showstopper. For a dinner party, slice it up and serve with a dollop of freshly whipped cream and a sprig of mint on each plate. If you’re hosting a summer picnic, you can precut the cheesecake into small squares, transforming it into convenient finger foods. Another great idea is to pair it with a glass of sparkling rosé – its crisp, fruity notes complement the tanginess of the raspberries beautifully. Whether served alone or with a variety of fresh berries on the side, this cheesecake will be the star of your menu. Don't forget to take a picture before it’s all gone; it’s Instagram-worthy glory!


Going gluten-free? Substitute the shortbread cookies with gluten-free cookies of your choice. The taste will be just as delightful without compromising the texture. For a vegan version, use vegan butter for the base and swap the cream cheese with a plant-based cream cheese alternative. Replace the eggs with a flaxseed mixture (a ratio of 1 tablespoon of ground flaxseeds to 3 tablespoons of water per egg). Use coconut cream instead of heavy cream and continue with the same steps. The vegan and gluten-free versions offer everyone a chance to enjoy this luscious treat!


  • Why did my cheesecake crack?

    Cheesecake can crack from either overbaking or cooling it too quickly. To prevent this, bake at the recommended temperature and let it cool gradually in the oven with the door ajar before refrigeration.

  • Can I use fresh raspberries instead of frozen?

    Yes, fresh raspberries work perfectly. Just blend and strain them as you would with frozen raspberries.

  • How do I tell if the cheesecake is done baking?

    The center should jiggle slightly when you shake the pan. It will continue to set as it cools down.

  • How do I prevent my cheesecake from sticking to the sides of the pan?

    Grease the sides of the pan lightly or use parchment paper to line it. A springform pan also helps with easy release.

  • Can I freeze the cheesecake?

    Absolutely. Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

  • How do I make a smooth raspberry puree?

    Blend the raspberries thoroughly and then pass them through a fine-mesh sieve to remove the seeds for a silky texture.

Nutrition facts

Perfect raspberry cheesecake
Recipe Yield:8 servings
Calories:Approx. 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:35 grams
Saturated Fat:20 grams
Protein:7 grams
Total Carbohydrate:30 grams
Total Sugars:20 grams