Restaurants›K'sone's Thai Dining & Lounge›Raspberry Cheesecake Recipe

Raspberry Cheesecake Recipe

Inspired by K'sone's Thai Dining & Lounge
Time1h 30m
Serves8

Served with whipped cream and berries.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Topping

Method

Preparation

1

Make the Crust

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Let it cool.

2

Prepare the Filling

In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix well. Add vanilla extract and sour cream, beating until combined. Add eggs one at a time, mixing well after each addition. Finally, fold in the raspberry puree.

3

Assemble and Bake

Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

4

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, top with whipped cream and fresh raspberries.