Description
A delightful and creamy raspberry cheesecake that’s simple to make and perfect for any occasion.
Ingredients
- Graham cracker crumbs (1 ½ cups)
- Unsalted butter (½ cup, melted)
- Cream cheese (24 oz, softened)
- Granulated sugar (1 cup)
- Sour cream (1 cup)
- Eggs (3 large)
- Vanilla extract (1 tablespoon)
- Fresh raspberries (1 cup)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a springform pan.
- Bake the crust in the oven for 10 minutes.
- Add softened cream cheese to a large mixing bowl and cream until smooth. Gradually add the granulated sugar and mix fully.
- Beat in the sour cream, eggs, and vanilla extract one at a time, mixing just until combined.
- Fold in the raspberries gently.
- Pour the filling over the pre-baked crust and level it out.
- Bake in the oven for about 50-60 minutes until the edges are set.
- Cool and chill the cheesecake for at least 4 hours in the fridge.
- Serve chilled, dusting with powdered sugar if desired.
Notes
This cheesecake can be made a day ahead for the best flavor. It can also be frozen for future treats.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, raspberry, dessert, baking, easy recipe