Description
This Dreamy Raspberry Cheesecake features a smooth and creamy cream cheese filling infused with fresh and pureed raspberries on a buttery graham cracker crust. Baked to perfection, it’s a luscious dessert with a subtle tartness and a beautiful swirled raspberry effect, perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh raspberries
- ½ cup raspberry puree (made from fresh or frozen raspberries)
- 2 tablespoons cornstarch
- Pinch of salt
Optional Garnish
- Fresh raspberries
- Mint leaves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Mix until the texture resembles wet sand.
- Form and Bake Crust: Press the crust mixture firmly into the bottom of the prepared springform pan, forming an even layer. Bake in the oven for 10 minutes, then remove and allow to cool.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar: Gradually add 1 cup granulated sugar and continue beating until fully incorporated and fluffy, approximately 2 minutes.
- Incorporate Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition and scraping down the bowl sides as needed.
- Add Remaining Filling Ingredients: Add sour cream, raspberry puree, cornstarch, and a pinch of salt. Mix on low speed just until combined, careful not to overmix.
- Fold in Fresh Raspberries: Gently fold fresh raspberries into the batter using a spatula to create swirls without breaking the berries.
- Pour Batter into Crust: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake Cheesecake: Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake: Remove from oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Serve: Before serving, run a knife around the edges to loosen the cheesecake, then carefully remove the springform pan sides. Garnish with fresh raspberries and mint leaves if desired.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Gently fold in fresh raspberries to prevent them from breaking and coloring the entire batter.
- Do not overmix after adding sour cream and juice to maintain a light texture.
- Allowing the cheesecake to cool gradually in the oven prevents cracks.
- Refrigerating overnight improves flavor and firmness.
- Use fresh raspberries for garnish to enhance both presentation and taste.
