Description
This Dreamy Raspberry Cheesecake features a creamy, smooth cream cheese filling swirled with fresh raspberries and raspberry puree atop a buttery graham cracker crust. Baked to perfection and chilled overnight, it offers a perfect balance of tart and sweet flavors, making it an ideal dessert for special occasions or a delightful indulgence anytime.
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
Garnish (Optional)
- Fresh raspberries
- Mint leaves
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside to ensure the cheesecake doesn’t stick.
- Make the crust mixture: In a medium bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until the texture resembles wet sand.
- Form and bake crust: Press the crust mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes to avoid lumps.
- Add sugar: Gradually add 1 cup granulated sugar and beat until fully incorporated and fluffy, about 2 minutes, ensuring a sweet, smooth base.
- Mix in vanilla and eggs: Blend in vanilla extract, then add eggs one at a time, mixing well after each addition and scraping down the bowl sides to ensure even mixing.
- Add sour cream and raspberry puree: Mix in sour cream, raspberry puree, cornstarch, and a pinch of salt on low speed until just combined to maintain a creamy texture without overhandling.
- Fold in fresh raspberries: Gently fold the fresh raspberries into the batter using a spatula to keep them whole and create pretty swirls of raspberry flavor.
- Pour batter onto crust: Pour the cheesecake batter evenly over the cooled crust and smooth the top with a spatula.
- Bake cheesecake: Bake for 50-60 minutes until the center is set but still slightly jiggly, ensuring a creamy and tender cheesecake.
- Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool completely and refrigerate: Remove from the oven, let it come to room temperature, then refrigerate for at least 4 hours or preferably overnight for the best texture and flavor.
- Release and garnish: Before serving, run a knife around the edges to loosen and carefully remove the springform pan sides. Garnish with fresh raspberries and mint leaves if desired.
- Serve: Slice the cheesecake and serve chilled for a luscious dessert experience.
Notes
- To make raspberry puree, blend fresh or frozen raspberries and strain to remove seeds if desired.
- For best results, use room temperature cream cheese and eggs to avoid lumps.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
- Chilling overnight enhances flavor and texture.
- Use a water bath if you want an even creamier cheesecake and to further reduce cracking risk (optional).
