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This decadent cheesecake is a family favorite that I have been making for years, and now my daughter makes it as well, it’s one of her favorite cheesecake recipes. I make this recipe every Easter, and here and there throughout the year as well. Don’t be intimidated by making your own cheesecake, they’re not as hard as you might think. Just follow the recipe and take each step one at a time, and the tips, and you’ll have a great dessert that everyone will rave about. Enjoy!

Here are some tips about making cheesecakes:

  1. Make sure your cream cheese and eggs are fully at room temperature.
  2. Don’t over-beat your cream cheese mixture. Just mix it until all of the lumps are out and it’s nice and smooth.
  3. Put a pan of boiling water on the rack below your cheesecake while you are baking your cheesecake. It will help prevent the top from cracking.
  4. When your cheesecake is done, it will still be pretty jiggly. Turn the oven off, crack the oven door open with a wooden spoon, and leave the cheesecake in the oven for an additional 30 minutes, then take it out of the oven.
  5. When you take your cheesecake out of the oven, use a butter knife or spatula to go around the outside crust of the cheesecake to help prevent it from cracking as it cools.
  6. Cheesecakes are great served either cold or at room temperature. I like to take mine out of the fridge about 30 minutes or so before I serve them.

Watch me and my oldest granddaughter make this Raspberry Ribbon Cheesecake LIVE on my YouTube Channel HERE!

This recipe, and 499 others, can be found in our cookbook, Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes, and can be purchased at our Gift Shop.

And don’t forget to check out our Cascade Luxury Suite at the Rocky Mountain Lodge for a perfect romantic getaway, or as a home base while exploring the Pikes Peak area, Colorado Springs, Manitou Springs, Woodland Park, and Cascade.

Prep Time: 30 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 1 Hour and 45 Minutes
Servings: 12


  • CRUST:
  • 2 cups chocolate graham cracker crumbs
  • 3 Tbsp granulated sugar
  • 6 Tbsp butter, melted
  • 2 1/2 cups fresh or frozen raspberries, thawed
  • 2/3 cup granulated sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. lemon juice
  • 2 Tbsp raspberry liqueur (for later)
  • 3 (8-oz each) pkgs cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1 cup whipping cream
  • 1 cup fresh or frozen raspberries, thawed (for topping)


  1. CRUST:

  2. Combine crumbs, sugar, and butter in a mixing bowl. Press into the bottom and 1-inch up the side of a greased 8 or 9-inch spring form pan. Place in the refrigerator.


  4. In a blender, blend the raspberries until smooth. Add water if necessary to equal 1 cup. Combine sugar and cornstarch in a small saucepan; stir in blended raspberries. Cook and stir over medium h eat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat and stir in lemon juice. Remove 3/4 cup sauce; cool slightly without stirring, set aside for cheesecake filling. Cover remaining sauce and chill until serving time.


  6. Preheat oven to 375°F.

    Combine cream cheese, sugar, cornstarch, and vanilla in a large mixing bowl. Beat with electric mixture until light and fluffy.

    Add egg whites, beating on low speed just until combined.

    Stir in cream.

    Pour half the mixture into the crust-lined pan (about 520grams, or 2 cups).

    Drizzle the 3/4 cup raspberry sauce over the cheese mixture in the pan.

    Carefully top with remaining cheese mixture, covering sauce; do not swirl.

    Place cheesecake pan inside a large pan with sides at least 2" high. Place on middle rack in oven and pour boiling water in the pan around the cheesecake. Close the oven door and turn the oven temperature down to 325°F. Bake for 60-75 minutes, until set around the edges and still jiggly in the middle. Turn oven off and crack the oven door open and allow the cheesecake to stay in the oven 30 more minutes. Remove from oven and run a spatula around the edge of the cheesecake. Allow to cool completely, then refrigerate at least 4 hours.

  7. TO SERVE:

  8. Stir liqueur into remaining raspberry sauce and spoon over the cheesecake. Top with fresh raspberries.

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