Layered Raspberry Cheesecake
Elevate your dessert game with this stunning Layered Raspberry Cheesecake! Featuring a buttery graham cracker crust, a creamy and tangy cheesecake filling, and a luscious homemade raspberry sauce, this recipe delivers an irresistible combination of flavors and textures. The vibrant raspberry layer adds a tart, fruity contrast to the rich, silky cheesecake, while a decorative swirl on top makes it a show-stopping centerpiece for any occasion. With its make-ahead convenience and effortless elegance, this decadent dessert is perfect for gatherings, holidays, or simply indulging your sweet tooth. Serve chilled, garnished with fresh raspberries for a truly unforgettable treat!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 2 eggs
- 300 grams fresh raspberries
- 50 grams powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the base of a flat glass to press it down tightly. Chill in the fridge for 10 minutes.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated. Beat in the eggs one at a time, mixing on low speed to avoid overbeating.
In a small saucepan over medium heat, combine the raspberries, powdered sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain the sauce through a fine mesh sieve to remove seeds, if desired. Allow to cool.
Pour half of the cheesecake batter over the prepared crust and spread it evenly. Add a layer of the raspberry sauce (about half), then pour the remaining cheesecake batter on top. Use a spoon to swirl a bit of the remaining raspberry sauce into the top layer for a decorative effect.
Place the springform pan on a baking tray to catch any drips. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, garnish with fresh raspberries or additional raspberry sauce for a beautiful presentation. Slice and enjoy!
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.1 g | 377% | |
| Saturated Fat | 170.2 g | 851% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 287.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 865 mg | 67% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
