Description
Raspberry cheesecake is a creamy, tart dessert that’s sure to impress at any gathering. Delight in each slice of this fruity indulgence!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 cups fresh raspberries
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes until lightly golden. Allow it to cool completely.
- In a mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar and vanilla extract while mixing well.
- Add eggs one at a time, mixing gently after each addition. Blend in sour cream until smooth and creamy.
- Fold in fresh raspberries, then pour the mixture over the cooled crust.
- Bake for 55-60 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least four hours or overnight.
Notes
- Consider adding lemon zest for a citrus twist or substitute raspberries with strawberries for variety.
- Ensure all ingredients are at room temperature for a lump-free filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg