Description
This Dreamy Raspberry Cheesecake combines a buttery graham cracker crust with a smooth, creamy cream cheese filling swirled with fresh raspberry puree and topped with juicy raspberries. Baked to perfection, it’s an elegant and delicious dessert perfect for special occasions or anytime you crave a fruity, indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Topping
- 1 cup fresh raspberries
- ¼ cup raspberry puree
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare Crust: In a bowl, combine the graham cracker crumbs with melted butter until the mixture becomes crumbly and holds together. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust base.
- Mix Cream Cheese: Beat the softened cream cheese in a large bowl until smooth. Gradually add sugar and vanilla extract while continuously mixing to blend all ingredients thoroughly.
- Add Eggs and Sour Cream: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth texture. Then, stir in the sour cream until the batter is creamy and uniform.
- Layer with Raspberry Puree: Pour half of the cream cheese batter over the crust in the pan. Spoon the raspberry puree on top, gently swirling it into the batter for a marbled effect. Sprinkle fresh raspberries evenly over this layer.
- Add Remaining Batter: Carefully pour the remaining cream cheese batter over the raspberry layer and smooth the top with a spatula to create an even surface for baking.
- Bake Cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes. The edges should be set and the center slightly jiggly when done. This ensures a creamy, tender texture.
- Cool and Chill: Allow the cheesecake to cool at room temperature for 1 hour. Then, refrigerate it for at least 4 hours or preferably overnight to fully set and enhance the flavors before serving.
Notes
- Use room temperature ingredients for a smoother batter and even baking.
- To prevent cracking, do not overbake the cheesecake; slight jiggle in the center is ideal.
- Raspberry puree can be made by blending fresh raspberries and straining out seeds for a smooth texture.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For easier removal, run a thin knife around the edges before releasing the springform pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
