Description
A delightful Raspberry Cream Cheesecake that combines a creamy filling with a tangy raspberry layer, perfect for any occasion.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp sugar
- 24 oz (675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 ½ cups fresh raspberries (plus extra for topping)
- 2 tbsp sugar
- 1 tsp lemon juice
- Fresh raspberries for topping
- Whipped cream swirls
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5 minutes until softened. Mash lightly and let cool.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and flour. Mix well. Add eggs one at a time, mixing just until incorporated.
- Pour half the cheesecake batter over crust. Spoon raspberry mixture over and gently swirl with a knife. Add remaining batter and smooth top.
- Place pan in a larger dish with 1 inch of hot water (water bath). Bake for 55–65 minutes, until mostly set but slightly wobbly in center. Turn off oven, crack door, and let cool 1 hour inside. Chill at least 4 hours or overnight.
- Top with whipped cream swirls and fresh raspberries before serving.
Notes
- For best results, use room temperature ingredients.
- Chilling the cheesecake overnight enhances the flavor and texture.
- Feel free to adjust the amount of raspberries based on your preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg