Description
Discover the perfect raspberry cheesecake recipe with creamy filling, tangy raspberry topping, and a buttery crust. Easy & delicious!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 325°F (163°C). Prepare crust by mixing graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Pour over crust.
- Place pan in a water bath and bake for 55-65 minutes. Let cool in the oven for 1 hour with the door ajar.
- For the topping, simmer raspberries, sugar, and lemon juice until thickened. Strain to remove seeds if desired. Cool.
- Spread raspberry topping over cooled cheesecake. Chill for at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smooth filling.
- Prevent cracks by using a water bath and avoiding overmixing.
- For clean slices, dip your knife in hot water before cutting.
- Decorate with fresh raspberries and mint for extra flair.
- Prep Time: 20minutes
- Cook Time: 65minutes