Description
A delightful dessert combining creamy cheesecake with the sweet tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of sugar
- 1/2 cup of unsalted butter, melted
- 4 (8-ounce) packages of cream cheese, softened
- 1 cup of sugar (for filling)
- 3 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of fresh raspberries
- 1/4 cup of raspberry puree (optional)
Instructions
- Preheat your oven to 325°F (165°C).
- Mix the graham cracker crumbs, 1/2 cup of sugar, and melted butter until well combined.
- Press the crumb mixture into the bottom and slightly up the sides of the springform pan. Bake for about 10 minutes, then remove it from the oven and let it cool.
- Beat the softened cream cheese in a large mixing bowl with an electric mixer until smooth.
- Add 1 cup of sugar and blend until well mixed.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the fresh raspberries into the cheesecake mixture, leaving some whole for presentation.
- Pour the filling into the cooled graham cracker crust.
- Bake for about 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour.
- Cover it and chill in the refrigerator for at least 4 hours or overnight.
- Drizzle with raspberry puree before serving, if desired.
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg