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Ingredients
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Crust
Cheesecake Filling
Raspberry Drizzle
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a measuring cup or your hands for even pressure.
- 3
Pre-bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Cheesecake Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue mixing until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 7
Add Flour
Sift in the all-purpose flour and gently fold it into the batter until fully incorporated.
- 8
Bake the Cheesecake
Pour the cheesecake filling over the pre-baked crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
Raspberry Drizzle
- 10
Prepare the Drizzle
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10 minutes.
- 11
Strain (Optional)
For a smoother drizzle, strain the mixture through a fine mesh sieve to remove the seeds. Allow to cool before serving.