Raspberry-Topped Creamy Cheesecake

Can you ever really go wrong with cheesecake?

I don’t think so.

This raspberry-topped creamy cheesecake is a real showstopper too.

Not only is this a most delicious recipe, the unusual and delightful shape will have cheesecake lovers, cheering this mouth-watering dessert.

Also, I’m happy to share food on the move with a video in my new series, Food in Motion.

Jump to Recipe

I’ve made a ton of cheesecakes over the years. Haven’t we all?

But this is my first one baked in something other than a round springform metal pan.

And I’m excited to show you how I pulled it off.

I have a step-by-step below on how to line your pan, which is the key to getting a cheesecake out of anything that is not a springform pan.

You can apply this parchment paper technique to any pan that has four corners, square or rectangular.

You’ll need just a few supplies including parchment paper (of course), a pencil, scissors and a ruler or straight edge.

• With the pan sitting in the center of the parchment paper, measure out parchment paper that is large enough so that you will have an inch-clearance on all side.
• Place ruler along the lower edge of one corner and draw a line (horizontal) from that corner to the outer edge of the paper.
• Repeat the same horizontal marking on the parchment paper for the remaining three corners.
• Now, draw a vertical line from the starting point of the previous line, down to the edge of the paper.
• This will create an outlined square on each corner of the parchment paper.
• Cut out each square.

You’ll now have an outline of parchment paper that will fit neatly down inside your rectangular pan.

Carefully push the paper down inside the pan and give it a good crease along the top edges on all sides to help form the parchment paper to the shape of the pan.

Voila. Now you’re good to add your cheesecake batter to the pan.

NOTES ABOUT THIS PAN:

• After adding the filling on top of the graham cracker crust in this pan, I ended up with about 1-1/2 cups of leftover batter. No problem, I simply scraped that small amount of leftover into a mini cake tin for an extra small cake.
• It has the same capacity as a 9″ x 5″ loaf pan.
• This slim tea loaf pan is made of stoneware and measures 12″ x 4″ x 2-1/2″. It has a wonderful heavy weight to it, and I’ve used it to make some beautiful banana bread and a few pound cakes.
• If you’re as smitten with this stoneware loaf pan as much as I am, you can find it, HERE.

Meanwhile, please check out the video I created below which gives you a closer look at this entire raspberry-topped creamy cheesecake making process.

Lately, I’ve been practicing my video making skills and I’m thrilled to share this latest one with you today in my Food in Motion video series.

Food in Motion

Over the years, I’ve shared other yummy cheesecakes including the following:

Lovely Lemon Curd Cheesecake HERE.

Pumpkin Mini Cheesecake Tarts HERE.

Sweet Lemon Cheesecake HERE.

Burnt Basque Cheesecake HERE.

NOTE: This creamy cheesecake recipe in this post has the same ingredients as the Burnt Basque Cheesecake linked above. However, this cheesecake seemed to bake up a little differently to my eye.

I attribute that to the possibility that the stoneware loaf pan may heat in a different way compared to the metal springform pan that I typically use with this recipe. It’s truly not a big deal.

Whatever pan you use for this recipe will be just fine and this cake is will turn out spectacularly sumptuous.

Baking Tip

I like to use a bain-marie (hot water bath) whenever I make cheesecake because it helps the cake to bake evenly with nearly a crack-free surface.

If using a springform pan, wrap the bottom of the pan with foil to keep water from leaking into the pan. Then, place the filled cake pan into a roasting pan. Partially fill the roasting pan with water so that the liquid reaches about half way up the cake pan.

Carefully, ease the roasting pan into the oven and bake.

I baked this cheesecake in a water bath but since I used a stoneware pan, I didn’t need to wrap the pan in foil.

Slicing Tip

And here’s a great cheesecake tip.

Before you cut your cheesecake, run your knife under hot water. Quickly tap it dry.

The heat from the knife will cause the blade to slice through the cheesecake like soft buttah, baby.

It’s very cool, or should I say… very hot.

I hope you’re inspired to give this sweet Raspberry-Topped Creamy Cheesecake a try.

Trust me, you’ll have a hit on your hands if you do,

Thanks so much for popping by.

See you back here next time.♥