Raspberry Cheesecake Recipe
Indulge in our velvety Raspberry Cheesecake, where rich cream cheese meets a vibrant raspberry swirl, creating a luscious dessert that melts in your mouth. Nestled on a buttery graham cracker crust and topped with a fresh raspberry glaze, each bite is a perfect balance of sweetness and tartness, making it the ultimate treat for any cheesecake lover.
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Ingredients
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Filling
Method
Instructions
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set and slightly golden. Remove from oven and let cool.
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add sour cream, vanilla extract, and mix until well combined. Add eggs one at a time, mixing well after each addition.
- 4
Add raspberries
Gently fold in the fresh raspberries into the cream cheese mixture.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes or until the center is set and slightly jiggly.
- 6
Cool and chill
Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.