Painter Family Favorite Raspberry Cheesecake

This cherished Painter family cheesecake is everything a holiday or special gathering should taste like: simple, comforting, and made with ingredients that feel like home!

The base is a classic, ultra-smooth plain cheesecake, made richer with Painterland Sisters Skyr Yogurt, which adds that signature velvety texture our family has loved for generations.

Whether you’re serving it at a holiday table, bringing it to a gathering, or enjoying a quiet slice at home, this Painter Family classic never fails to make the moment feel special.

Painter Family Favorite Raspberry Cheesecake

Arch background

Arch background

Whatcha Need

Crust

1 3/4 cups graham cracker crumbs (from about 15 graham crackers)
2 tablespoons sugar
Pinch of salt
4 tablespoons plus 1 teaspoon unsalted butter, melted (If using salted butter, omit the pinch of salt.)

Filling

2 pounds cream cheese, at room temperature
1 1/3 cups sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup Painterland Sisters Plain Skyr Yogurt, at room temperature
2/3 cup heavy cream

Cream Topping

2 cups (480 ml) Painterland Sisters Plain Skyr Yogurt
1/3 cup (35 g) powdered sugar
1 teaspoon vanilla extract

Raspberry Sauce

12 ounces fresh raspberries
1/2 cup sugar
1/2 cup water

Servings: One (19 x 2 3/4 inch) cheesecake

Prep Time: 1 hour 5 minutes

Cook Time: 1 minute

Whatcha Do

Prepare the crust

Preheat the oven to 350°F (175°C).
Pulse graham crackers into crumbs; mix with sugar, salt, and melted butter
Press into a 9x2 3/4-inch springform pan to form an even layer.
Bake for 10 minutes, then cool.
Lower oven temperature to 325°F (160°C).

Wrap the Pan

Triple-wrap the cooled pan in heavy-duty foil or use slow cooker/roasting bags to prevent water leakage during baking.

Make the filling

Beat cream cheese until smooth.
Add sugar and beat again.
Mix in salt, vanilla, eggs (one at a time), yogurt, and heavy cream until fully incorporated.

Prepare the water bath

Place the foil-wrapped pan in a roasting pan.
Pour filling over the crust and smooth the top.
Add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake

Bake at 325°F (160°C) for 1.5 hours.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill

Cover the cheesecake (without touching the surface) and refrigerate for at least 4 hours or overnight.
Go have a dance party 🥳

Prepare the cream topping (optional)

Mix yogurt, powdered sugar, and vanilla extract. Spread over the chilled cheesecake.

Prepare raspberry sauce (optional)

Mash raspberries with sugar and water in a saucepan. Heat for 5 minutes until thickened, then cool.

Remove cheesecake from pan

Use a blunt knife to loosen the sides of the pan. Open the springform latch and transfer the cheesecake to a serving dish.

Serve

Serve plain or with cream topping and raspberry sauce.

Painterland Family Favorite Raspberry Cheesecake

Servings

One (19 x 2 3/4 inch) cheesecake

Prep Time

1 hour 5 minutes

Cook Time

1 minute

This cherished Painter family cheesecake is everything a holiday or special gathering should taste like: simple, comforting, and made with ingredients that feel like home!

The base is a classic, ultra-smooth plain cheesecake, made richer with Painterland Sisters Skyr Yogurt, which adds that signature velvety texture our family has loved for generations.

What makes this recipe truly shine, though, is the contrast of toppings. A cool, lightly sweetened cream layer settles gently over the cheesecake, adding softness and lift to every bite. Then comes the bright raspberry compote—sweet, slightly tart, and full of vibrant color—that drapes beautifully over the top and brings the whole dessert to life.

Image of Painterland Family Favorite Raspberry Cheesecake

Ingredients

Crust

1 3/4 cups graham cracker crumbs (from about 15 graham crackers)
2 tablespoons sugar
Pinch of salt
4 tablespoons plus 1 teaspoon unsalted butter, melted (If using salted butter, omit the pinch of salt.)

Filling

2 pounds cream cheese, at room temperature
1 1/3 cups sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup Painterland Sisters Plain Skyr Yogurt, at room temperature
2/3 cup heavy cream

Cream Topping

2 cups (480 ml) Painterland Sisters Plain Skyr Yogurt
1/3 cup (35 g) powdered sugar
1 teaspoon vanilla extract

Raspberry Sauce

12 ounces fresh raspberries
1/2 cup sugar
1/2 cup water

Directions

Prepare the crust

Preheat the oven to 350°F (175°C).
Pulse graham crackers into crumbs; mix with sugar, salt, and melted butter
Press into a 9x2 3/4-inch springform pan to form an even layer.
Bake for 10 minutes, then cool.
Lower oven temperature to 325°F (160°C).

Wrap the Pan

Triple-wrap the cooled pan in heavy-duty foil or use slow cooker/roasting bags to prevent water leakage during baking.

Make the filling

Beat cream cheese until smooth.
Add sugar and beat again.
Mix in salt, vanilla, eggs (one at a time), yogurt, and heavy cream until fully incorporated.

Prepare the water bath

Place the foil-wrapped pan in a roasting pan.
Pour filling over the crust and smooth the top.
Add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake

Bake at 325°F (160°C) for 1.5 hours.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill

Cover the cheesecake (without touching the surface) and refrigerate for at least 4 hours or overnight.
Go have a dance party 🥳

Prepare the cream topping (optional)

Mix yogurt, powdered sugar, and vanilla extract. Spread over the chilled cheesecake.

Prepare raspberry sauce (optional)

Mash raspberries with sugar and water in a saucepan. Heat for 5 minutes until thickened, then cool.

Remove cheesecake from pan

Use a blunt knife to loosen the sides of the pan. Open the springform latch and transfer the cheesecake to a serving dish.

Serve

Serve plain or with cream topping and raspberry sauce.

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