Description
A delightful dessert that combines creamy cheesecake with the vibrant flavor of raspberries, perfect for special occasions or just a sweet treat at home.
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 (for raspberry sauce)
- 1/3 cup granulated sugar (for raspberry sauce)
- 2 cups fresh raspberries (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with aluminum foil.
- For the crust, mix graham cracker crumbs and melted butter until you get a wet sand texture. Press this mixture into the bottom of the pan and bake for 10 minutes, then cool.
- For the raspberry reduction, cook 3 1/2 cups of raspberries until they are softened. Strain to remove seeds, then reduce the sauce over medium heat until it thickens. Let it cool.
- For the cheesecake filling, beat the cream cheese and sour cream until smooth. Mix in the sugar and cornstarch. Add the vanilla and eggs one at a time, mixing well. Finally, fold in the cooled raspberry reduction.
- Pour the filling into the cooled crust and bake at 285°F (140°C) for 60-65 minutes. After baking, cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
- For the raspberry sauce, cook 2 cups of raspberries and sugar until softened, strain, and reduce until thick.
- Once the cheesecake is chilled, remove it from the pan, and serve with the raspberry sauce and fresh raspberries on top.
Notes
Serve chilled, topped with raspberry sauce and fresh raspberries. For extra indulgence, add whipped cream.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, raspberry, dessert, baked, sweet treat