Raspberry Cheesecake Recipe
Make Raspberry Cheesecake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Raspberry Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue mixing until combined.
- 4
Add Remaining Ingredients
Add the vanilla extract and sour cream, mixing until incorporated. Then add the eggs one at a time, mixing well after each addition.
- 5
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 6
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is set but still slightly jiggly.
- 7
Cool and Refrigerate
Once baked, turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Raspberry Topping Preparation
- 8
Prepare the Topping
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the mixture thickens slightly.
- 9
Cool the Topping
Remove from heat and let it cool to room temperature. Once cooled, spread it over the chilled cheesecake.
Serving
- 10
Serve the Cheesecake
Release the cheesecake from the springform pan. Slice and serve, garnished with additional fresh raspberries if desired.
