Description
Raspberry cheesecake is a creamy, vibrant dessert that combines a rich filling with a tangy raspberry topping, perfect for any occasion and guaranteed to impress your guests.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups fresh raspberries
- ½ cup powdered sugar
- 1 tbsp lemon juice
Instructions
- 1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan to form an even crust. Bake for 10 minutes until slightly golden.
- 2. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and lemon juice; mix until well combined.
- 3. Gently fold in fresh raspberries without crushing them too much.
- 4. Pour the filling over the crust and spread evenly. Bake for 40-50 minutes until edges are set but center jiggles slightly.
- 5. Allow to cool at room temperature before refrigerating for at least four hours or overnight.
- 6. For the topping, blend raspberries with powdered sugar until smooth. Drizzle over the chilled cheesecake before serving.
Notes
- You can substitute raspberries with strawberries or blueberries for different flavor variations.
- Consider adding lemon zest to enhance the tartness of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 340
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg