Description
A delightful dessert combining creamy cheesecake and tart raspberries, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Stir in the sour cream and raspberry puree until just combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-65 minutes or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with fresh raspberries.
Notes
Use room temperature ingredients for a smoother filling. Don’t overmix to avoid cracks.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American