Description
A rich and creamy raspberry cheesecake that delivers a perfect balance of sweet and tart flavors, ideal 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 of 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).
- Stir together the graham cracker crumbs, 1/2 cup of sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add the remaining 1 cup of sugar and vanilla extract, mixing thoroughly until well combined.
- Add the eggs one at a time, blending after each addition to ensure a smooth batter.
- Fold in the fresh raspberries carefully to keep them intact.
- Pour the 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.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to set properly.
- Serve chilled, optionally drizzled with raspberry puree for an extra touch of indulgence.
Notes
Store any leftovers in the refrigerator covered for up to a week. Can freeze, but fresh is best.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American