Description
Raspberry cheesecake is a delightful dessert combining the sweet-tart flavor of fresh raspberries with a rich, creamy filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry sauce (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, eggs, and vanilla extract. Mix until everything is well combined.
- Gently fold in the fresh raspberries, making sure not to crush them.
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
- Refrigerate for at least 4 hours or overnight to let it set fully.
- Serve slices with raspberry sauce drizzled on top.
Notes
For best results, use fresh raspberries, ensure ingredients are at room temperature, and avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American