Raspberry Cheesecake
This raspberry cheesecake combines creamy cheesecake with tart fresh raspberries for a delicious dessert that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs Can substitute with other types of crumbs for a different base.
- 1/3 cup 1/3 cup granulated sugar Sugar for sweetness in the crust.
- 0.5 cup 1/2 cup unsalted butter, melted Butter adds richness to the crust.
For the filling
- 32 ounces 4 (8-ounce) packages cream cheese, softened Ensure cream cheese is room temperature for a smooth filling.
- 1 cup 1 cup granulated sugar Sugar for sweetness in the filling.
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor of the filling.
- 4 large 4 large eggs Incorporate one at a time to avoid overmixing.
- 1 cup 1 cup sour cream Adds creaminess and tanginess.
For the raspberry topping
- 1.5 cups 1 ½ cups fresh raspberries Fresh raspberries for topping.
- 1 cup 1 cup raspberry puree Can be made from fresh or frozen raspberries.
Instructions
Preparation
- Preheat your oven to 325°F (163°C), and lightly grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the softened cream cheese until creamy and smooth. Gradually add in 1 cup of sugar and vanilla extract. Mix this together until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- Stir in the sour cream until the mixture is smooth.
Baking
- Pour half of the cheesecake batter over the crust in the pan. Spread half of the raspberry puree on top, and then layer the remaining cheesecake batter.
- Swirl the rest of the raspberry puree lightly on top of the batter using a knife to create a marbled effect.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for about an hour.
Chilling
- Remove the cheesecake from the oven and cool completely at room temperature.
- Once cooled, refrigerate for a minimum of 4 hours, or overnight for the best results.
Serving
- Before serving, top with additional fresh raspberries and drizzle some raspberry puree over the slices.
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Notes
For best results, chill overnight. Use a hot knife for clean cuts when slicing. Pairs beautifully with whipped cream.