Description
Raspberry cheesecake combines creamy cheesecake with the sweet-tart flavor of fresh raspberries, offering a beautiful and delicious dessert for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries (or raspberry puree for mixing)
- Optional: Additional raspberries, whipped cream for garnish
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes. Let it cool.
- Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and sour cream, then fold in fresh raspberries or raspberry puree.
- Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, until the edges are set and the center jiggles slightly. Cool in the oven for 1 hour.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight. Remove the sides of the springform pan before serving.
Notes
- Ensure ingredients are at room temperature to avoid lumps.
- Allow cheesecake to cool gradually to avoid cracks.
- Consider adding extra sugar if raspberries are too tart.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Raspberry cheesecake, creamy raspberry cheesecake, fresh raspberry cheesecake, cheesecake with raspberries, dessert with raspberries, homemade cheesecake