Raspberry Cheesecake Recipe

Make the Crust

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Bake in the preheated oven for 10 minutes, then remove and let cool.

Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to mix until well combined.

Add the sour cream and vanilla extract, mixing until incorporated. Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the fresh raspberries, being careful not to crush them.

Bake the Cheesecake

Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove the cheesecake and let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Prepare the Raspberry Topping

In a small bowl, combine the fresh raspberries, granulated sugar, and lemon juice. Gently toss to coat the raspberries evenly.

Serve the Cheesecake

Before serving, top the chilled cheesecake with the raspberry topping. Slice and enjoy your delicious raspberry cheesecake!