Description
A velvety cheesecake bursting with sweet and tart raspberry flavor, crowned with a graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup raspberry puree
- ¼ cup fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth, then add 1 cup sugar and vanilla extract, mixing until creamy.
- Add eggs one at a time, mixing on low speed until just combined.
- Gently fold in raspberry puree with a rubber spatula.
- Pour the cheesecake batter over the crust and spread evenly.
- Bake for 50-60 minutes until edges are set and the center is slightly jiggly.
- Cool in the pan for about an hour, then refrigerate for at least 4 hours before serving.
- Garnish with fresh raspberries before serving.
Notes
Can be made a day in advance. Freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: cheesecake, raspberry, dessert, creamy, sweet, baking