Description
This Raspberry Cheesecake is rich, creamy, and perfectly balanced with a sweet-tart raspberry swirl. With a buttery crust and smooth filling, it’s an elegant dessert that’s surprisingly easy to make.
Ingredients
Scale
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup raspberry preserves or fresh raspberries
Instructions
Instructions
- Preheat oven: Set to 325°F (160°C).
- Make crust: Mix graham crumbs, melted butter, and sugar. Press into a springform pan and bake 8–10 minutes.
- Prepare filling: Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in sour cream and vanilla until creamy.
- Assemble: Pour filling over crust. Drop spoonfuls of raspberry preserves and swirl with a knife.
- Bake: Bake for 50–60 minutes until center is just set.
- Cool: Let cool completely, then refrigerate at least 4 hours or overnight.
- Serve: Slice and enjoy chilled.
Notes
For a smoother cheesecake, avoid overmixing after adding eggs. A water bath can help prevent cracks. Top with fresh raspberries for a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
Keywords: raspberry cheesecake, cheesecake recipe, creamy dessert, berry cheesecake