Cookie, Naturally Flavored Raspberry Cheesecake Recipe
Make Cookie, Naturally Flavored Raspberry Cheesecake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly to form the crust. Bake at 350°F (175°C) for 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 3
Blend the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, fold in the raspberry puree until just combined.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 45-50 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
Topping Preparation
- 6
Prepare the topping
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight.
- 7
Garnish
Before serving, top the cheesecake with fresh raspberries and dust with powdered sugar.
