Description
A delightful dessert combining creamy cheesecake with tart raspberries, perfect for special occasions.
Ingredients
Scale
- 2 1/4 cups graham cracker crumbs or finely crushed digestive biscuits
- 1 stick (1/2 cup) unsalted butter, melted
- 3 1/2 cups raspberries (fresh or frozen)
- 24 oz full-fat cream cheese, at room temperature
- 1/2 cup sour cream or plain Greek yogurt, at room temperature
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 2 cups raspberries (fresh or frozen) for sauce
- 1/3 cup granulated sugar for sauce
- 2 cups fresh raspberries (for topping)
Instructions
- Adjust your oven rack to the middle position and preheat to 350°F (175°C). Line the bottom and sides of an 8-inch springform pan with aluminum foil.
- In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture looks like wet sand. Press this into the prepared springform pan, creating a base with a 1 1/2-inch rim around the edge. Bake for 10 minutes and let it cool at room temperature.
- In a medium saucepan, cook 3 1/2 cups of raspberries over medium-high heat until they soften and release their juices (5-10 minutes). Strain the mixture through a sieve to remove the seeds. Return the liquid to the pan and reduce it over medium heat, stirring often, until you have about 1/2 cup of thickened sauce. Allow to cool.
- In a large bowl, beat the softened cream cheese and sour cream on low speed until smooth. In another bowl, mix the sugar and cornstarch, then add this mixture to the cream cheese, beating until smooth. Add the vanilla and eggs one at a time, mixing well after each addition. Fold in the cooled raspberry reduction until the filling is a lovely pink color.
- Lower the oven temperature to 285°F (140°C). Pour the raspberry cheesecake filling into the crust and smooth the top. Bake for 60-65 minutes, or until the edges are set but the center is still slightly wobbly. Once done, let it cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
- Cook 2 cups of raspberries and sugar in a saucepan over medium heat until softened (5-10 minutes). Strain to remove seeds and reduce the sauce until it thickens (about 10 minutes). Mix the sauce with the remaining fresh raspberries.
- After the cheesecake is completely chilled, remove it from the springform pan. Just before serving, spoon the raspberry sauce on top and garnish with fresh raspberries. Slice and enjoy!
Notes
Ensure all ingredients are at room temperature for a smoother filling. Don’t overbake; the cheesecake should be slightly wobbly in the center. You can use other berries for different flavors.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, raspberry, dessert, baking, special occasions