Raspberry Cheesecake
This raspberry cheesecake recipe combines creamy cheesecake with the vibrant tartness of fresh raspberries, making it a visually stunning and delicious dessert for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar divided
- 0.5 cups unsalted butter, melted
Cheesecake Filling Ingredients
- 4 packages cream cheese, softened 8 ounces each
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups fresh raspberries
- 0.25 cups raspberry puree optional for topping
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, stir together the graham cracker crumbs, 1/2 cup of sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the remaining 1 cup of sugar and the vanilla extract, mixing thoroughly until well combined.
- Add the eggs one at a time, blending well after each addition.
- Carefully fold in the fresh raspberries.
- Pour the cheesecake batter over the crust, smoothing the top.
Baking
- Bake in the preheated oven for about 55-60 minutes or until the center appears set.
- Once baked, allow the cheesecake to cool at room temperature before refrigerating it for at least 4 hours to properly set.
Serving
- Serve chilled, optionally drizzling with raspberry puree.
Notes
For the best results, make sure your cream cheese is softened. You can use frozen raspberries as a substitute, but be aware of potential extra moisture. Consider adding lemon zest or almond extract for different flavor variations.