Description
A creamy and refreshing raspberry cheesecake that’s perfect for any celebration or casual gathering.
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).
- Combine the graham cracker crumbs, 1/2 cup of sugar, and melted butter in a mixing bowl. Stir well and press firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese until completely smooth. Gradually add in 1 cup of sugar and the vanilla extract, mixing until well combined.
- Add the eggs one at a time, blending thoroughly after each addition.
- Fold in the fresh raspberries gently.
- Pour the cheesecake batter over the crust, smoothing the top for an even finish.
- Bake in the preheated oven for about 55-60 minutes, or until the center is set.
- Cool the cheesecake at room temperature before refrigerating for at least 4 hours to set properly.
- Serve chilled, optionally drizzled with raspberry puree.
Notes
For a lighter version, substitute low-fat cream cheese. Garnish slices with fresh raspberries and powdered sugar for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American