Description
A rich and creamy raspberry cheesecake with a delightful graham cracker crust, perfect for impressing guests.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup fresh raspberries
- ½ cup raspberry puree
Instructions
- Preheat the oven to 325°F (160°C). Combine crushed graham crackers and melted butter, then press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.
- Beat softened cream cheese until smooth, about 2-3 minutes. Add sugar and mix well. Incorporate sour cream and vanilla extract.
- Gradually add eggs, blending gently to avoid cracks.
- Gently fold in half of the raspberry puree, marbling it into the batter. Pour the batter over the pre-baked crust.
- Bake for about 60 minutes, or until the edges are set and the center slightly jiggles.
- Cool the cheesecake slowly for 1 hour with the oven door cracked, then refrigerate for at least 4 hours.
- Before serving, top with fresh raspberries and drizzle remaining raspberry puree.
Notes
Chilling the cheesecake overnight improves texture. Serve with whipped cream or mint leaves for added elegance.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
