A simple recipe for raspberry cheesecake is Kraft's Philadelphia three-step raspberry swirl cheesecake. This cheesecake takes 10 minutes to prepare and serves around eight people. The recipe uses a premade graham cracker crust and raspberry preserves.
To make Kraft's raspberry swirl cheesecake, mix together two 8-ounce packages softened cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla. Add in two eggs, making sure not to overmix. Pour the cream cheese mixture into a premade graham cracker crust. Use a knife to swirl 3 tablespoons of raspberry preserves into the cheesecake. Bake the cheesecake for 40 minutes at 350 F.
Allow the cheesecake to set in the refrigerator for several hours or overnight. Serve the cheesecake with 1 cup whipped topping and 1 cup fresh raspberries. Turn this raspberry cheesecake into a peach-flavored cheesecake by substituting peach preserves and fresh peaches for the raspberry preserves and fresh raspberries.
To make raspberry cheesecake bars instead of a traditional cheesecake, mix together 1 1/2 cups graham cracker crust and 1/4 cup melted butter and press into a 8-inch square baking pan lined with foil. Prepare the cheesecake mixture the same as above. Bake the cheesecake bars for 40 minutes at 350 F. Refrigerate until set, and serve with the whipped topping and raspberries.