Description
This creamy raspberry cheesecake is silky, tangy, and bright with fresh berry flavor, featuring a crisp graham cracker crust and bursts of tartness from fresh raspberries.
Ingredients
Scale
- 250g graham cracker crumbs
- 150g unsalted butter, melted
- 500g cream cheese, softened
- 150g sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 200g sour cream
- 200g fresh raspberries
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan or line with parchment. Mix the graham cracker crumbs and melted butter until moistened. Press into the pan and chill.
- In a bowl, beat the cream cheese and sugar until smooth. Add vanilla and mix. Incorporate eggs one at a time. Stir in sour cream and cornstarch until smooth, then fold in half of the raspberries.
- Pour the batter over the crust. Bake for 50–60 minutes until edges are set. Cool in the oven with the door ajar for 30–60 minutes.
- Chill in the refrigerator for at least 4 hours. Top with remaining fresh raspberries before serving.
Notes
For best results, use room-temperature ingredients and avoid overmixing to prevent cracks. Chill well before slicing.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 660
- Sugar: 20g
- Sodium: 365mg
- Fat: 47g
- Saturated Fat: 28g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2.9g
- Protein: 9.7g
- Cholesterol: 205mg