As a chef and baker, I want people to enjoy the food I cook. But, more than that, I want my family and friends to learn how to better love each other through the meal. This focus on love and fellowship is deeply felt at Thanksgiving, when a shared meal brings us together to thank God for all the joys, sacrifices, and trials in our lives.
Like most families, we have a few beloved recipes we bring out for the holiday, including my Strawberry Raspberry Cheesecake. I’ve made this cheesecake for Thanksgiving for the last 20 years—and even sold it for a couple years when I owned a bakery here in Indianapolis!
In this blog, I’ll share all the tips and tricks I’ve learned over the years to make this cheesecake perfectly. I hope you and your family enjoy it as much as we do—Happy Thanksgiving and God bless!
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and straightforward steps make it easy to make even during the busy holiday season.
- Perfect for sharing: Serves 16 so you can enjoy it with all your family and friends.
- Make ahead friendly: Can be prepared in advance, giving you more time to focus on the main meal, enjoy family, and attend mass.
- Creamy and delicious: Smooth, rich cheesecake that’s the perfect festive dessert.
- Family favorite: A time-tested recipe that’s been part of our Catholic family tradition for the last 20 years.
Strawberry Raspberry Cheesecake Recipe
Prep time: 30 minutes
Total time: 2 hours
Serves: 16
Ingredients
Crust:
- 3/4 cup finely crushed graham crackers
- 3/4 cup coarsely chopped ground walnuts
- 3 tbsp melted butter
Filling:
- 32 oz cream cheese (softened to room temperature)
- 4 eggs
- 1 ¼ cups sugar
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla
Topping:
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla
Glaze:
- 1 quart strawberries (cleaned and stems off)
- 12 ounces (1 cup) red raspberry jam
- 1 Tablespoon cornstarch
- ¼ cup Grand Marnier
- ¼ cup water
Instructions
1. Preheat the oven to 350°.
2. Combine all crust ingredients and press into the bottom of a 10” springform pan.
Helpful Hint #1: This recipe can be made for one 10-inch pan, two 7-inch pans, seven 4-inch pans, or 24 2-inch pans.
Helpful Hint #2: Line your pan(s) with parchment paper on the bottom and sides to make it easier to remove your cheesecake(s) later!
3. To make filling, beat the cream cheese in a large bowl with an electric mixer until smooth.
Helpful Hint #3: If you’re using a countertop mixer, beat the cream cheese at medium speed for 30 seconds. Then scrape the bowl to collect the filling and beat for another 30 seconds.
Helpful Hint #4: If you’re using a hand mixer, beat for one minute, scrape the bowl to collect the filling and then beat for another minute.
4. Add the rest of the filling ingredients and beat thoroughly for another minute.
5. Spoon filling over the crust.
6. Bake at 350° for 45 minutes.
Helpful Hint #5: You’ll know the cheesecake is fully baked when a knife inserted into the center comes out clean.
7. Remove from the oven and let sit at room temperature for 15 minutes. Leave the oven on at 350°.
8. To make the topping, combine and blend well all ingredients.
9. Then spoon the topping over the cheesecake(s) starting at the center and gently spreading it outwards, leaving about a ½ inch border around the edges.
10. Return cheesecake(s) to the oven and bake for 5 minutes.
11. Remove from the oven and let cool.
Helpful Hint #6: This cheesecake tastes even better when it’s made a day or two in advance and has time to chill in the fridge.
12. To make the glaze, first add cornstarch with a little jelly to a pan. (This helps prevent lumps from forming later.)
13. Then add the rest of the jelly, Grand Marnier, and water.
14. Cook over medium heat for about 5 minutes, stirring until thick and clear.
Helpful Hint #7: You can make and add the glaze ahead of time or on the day you serve the cheesecake—whatever works best for your holiday schedule!
15. Take off heat and let cool to lukewarm, stirring occasionally.
16. Using a knife, loosen the cake(s) from the side of the pan and remove.
17. Cover the top of the cheesecake(s) with berries, ends pointed up.
18. Spoon glaze over berries, letting some drip over the sides of the cake.
19. Return cheesecake(s) to the fridge until the glaze is set.
20. Serve and enjoy!
Storage Tips
If you have any leftovers after Thanksgiving (which we usually don’t!), you can store your cheesecake(s) in the fridge for up to one week.
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