Raspberry Cheesecake
Indulge in the creamy decadence of this Raspberry Cheesecake, a luscious dessert that perfectly balances velvety cream cheese with the vibrant sweetness of fresh raspberries. Featuring a buttery graham cracker crust, this cheesecake is baked to perfection, then topped with a homemade raspberry sauce made from ripe berries, sugar, and a hint of cornstarch for the perfect glossy finish. With its smooth texture and refreshing berry topping, this show-stopping treat is perfect for any occasion, whether it’s a special dinner party or a simple family gathering. Easy to make with just a few key steps, this raspberry cheesecake recipe is a must-try for cheesecake lovers. Serve it chilled for a refreshing dessert that’s as elegant as it is delicious. Keywords: raspberry cheesecake recipe, creamy cheesecake, homemade raspberry topping.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 32 ounces cream cheese, softened
- 1.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup sour cream
- 1 pint fresh raspberries
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 0.25 cup water
Instructions
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 3 tablespoons of granulated sugar.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat 32 ounces of softened cream cheese until smooth.
Gradually add 1.5 cups of granulated sugar, continuing to beat until smooth and creamy.
Mix in 2 teaspoons of vanilla extract.
Add 4 eggs, one at a time, beating well after each addition.
Fold in 1 cup of sour cream until fully incorporated.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set and edges are lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
In a saucepan, combine 1 pint of fresh raspberries, 1/2 cup of granulated sugar, 1 tablespoon of cornstarch, and 1/4 cup of water.
Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Remove from heat and let it cool completely.
Before serving, pour the raspberry sauce over the cheesecake and spread evenly.
Slice and serve chilled.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 45.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 162 mg | 3% | |
*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.
