Description
A creamy, tangy, and sweet cheesecake topped with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
Instructions
- Preheat your oven to 325°F (160°C). Crush the graham crackers into fine crumbs and mix with melted butter. Press this mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Blend in the sour cream, eggs, and vanilla extract. Mix until just combined.
- Gently fold in some of the raspberries, being careful not to crush them too much.
- Pour the cheesecake filling over your cooled crust. Bake for about 50-60 minutes until the edges are set but the center is slightly wobbly.
- Let it cool at room temperature for about an hour, then refrigerate for at least four hours (or overnight).
- Top with remaining raspberries and drizzle raspberry sauce over the top before serving.
Notes
For added richness, serve with whipped cream or drizzle raspberry sauce over slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg