Description
A delightful raspberry cheesecake combining creamy richness with fresh tart raspberries, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar, divided
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional for topping)
Instructions
- 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.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in the remaining 1 cup of sugar and the vanilla extract. Mix thoroughly until well combined.
- Add the eggs one at a time, blending after each addition to ensure a smooth batter.
- Carefully fold in the fresh raspberries to keep them intact.
- Pour your cheesecake batter over the crust, smoothing the top to eliminate any air bubbles.
- Bake in the preheated oven for about 55-60 minutes or until the center is set.
- Once done, allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to set up properly.
- Serve chilled, optionally drizzled with raspberry puree for an extra touch of indulgence.
Notes
Best enjoyed on its own or with toppings like whipped cream or fresh raspberries. Store in the refrigerator for up to 7 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American