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Raspberry Cheesecake

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A creamy and refreshing Raspberry Cheesecake topped with fresh berries and a delicious graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 4 (8 oz) packages 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

  1. Preheat the oven to 325°F (160°C).
  2. Mix together the graham cracker crumbs, melted butter, and sugar until combined.
  3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  4. Beat the cream cheese until smooth. Add sugar and vanilla, and mix until well combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Fold in the fresh raspberries gently.
  7. Pour the cream cheese mixture over the crust in the springform pan.
  8. Bake for 55-60 minutes, or until the center is set and slightly jiggly.
  9. Remove from the oven and let cool completely.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Serve with raspberry puree drizzled on top if desired.

Notes

For best results, cool slowly in the oven with the door ajar to prevent cracking. Use room temperature ingredients for better mixing.

Nutrition

Find it online: https://www.spiritsdrink.com/raspberry-cheesecake/