Description
Homemade easy baked raspberry cheesecake delivers creamy indulgence with tangy fruit notes. Classic dessert highlights smooth cream cheese and fresh raspberries for a delightful sweet finale you’ll savor until the last delectable bite.
Ingredients
Scale
- 1 1/2 cups (360 ml) graham cracker crumbs
- 1/2 cup (100 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60 ml) sour cream
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) fresh raspberries
- 2 tbsps granulated sugar (for raspberry topping)
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter in a mixing bowl.
- Firmly press the crumbly mixture into the base of a 9-inch springform pan, creating an even layer.
- Bake the crust at 325F (163C) for 10 minutes, then allow it to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, smooth consistency.
- Incorporate vanilla extract, then gently add eggs one at a time, ensuring thorough blending after each addition.
- Fold in sour cream and flour, mixing until just combined to maintain a delicate texture.
- Carefully pour the creamy filling over the cooled crust, spreading evenly.
- Bake at 325F (163C) for 55-60 minutes, watching for a set center with a slight jiggle.
- Switch off the oven, slightly open the door, and let the cheesecake rest for one hour to prevent cracking.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours or preferably overnight.
- Prepare the raspberry topping by combining fresh raspberries, sugar, and lemon juice in a saucepan.
- Simmer over medium heat, gently breaking down the raspberries and allowing the mixture to thicken.
- Introduce a cornstarch mixture to further enhance the sauce’s consistency.
- Allow the raspberry topping to cool completely before spreading over the chilled cheesecake.
Notes
- Avoid overmixing the cheesecake batter and bake in a water bath to create a smooth, crack-free surface that looks professionally made.
- Swap raspberries with other seasonal fruits like strawberries, blueberries, or a mixed berry compote to create unique flavor variations.
- Replace graham cracker crumbs with gluten-free cookie crumbs or ground almond meal for a celiac-friendly version of the cheesecake.
- Ensure cream cheese, eggs, and sour cream are at room temperature to create a silky, lump-free filling that blends seamlessly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 3 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg