Description

Raspberry Cheesecake is a stunning and indulgent dessert that combines the creamy richness of cheesecake with the sweet and slightly tart flavor of fresh raspberries. The buttery graham cracker crust, smooth cheesecake filling, and tangy raspberry topping create a perfect balance of textures and flavors. Ideal for any special occasion or as a delightful treat, this cheesecake will impress guests and satisfy your sweet tooth. It’s a luxurious, easy-to-make dessert that’s sure to be a hit at your next gathering.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour (optional, for added stability)

For the Raspberry Topping:

2 cups fresh raspberries (or frozen, thawed and drained)
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch (optional, for thicker topping)
1/4 cup water

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan. Bake for 8-10 minutes or until golden. Let it cool while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix. Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until smooth. Optionally, add flour for extra stability. Pour the mixture over the cooled crust.
Bake the Cheesecake: Bake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours, or overnight.
Make the Raspberry Topping: In a saucepan, combine raspberries, sugar, lemon juice, and water. Simmer over medium heat. For a thicker topping, whisk cornstarch with water and add to the mixture. Continue to simmer for 3-5 minutes until thickened. Cool to room temperature, and refrigerate.
Assemble the Cheesecake: Once the cheesecake is fully chilled, remove from the springform pan. Spoon the raspberry topping over the cheesecake and swirl or drizzle it in a decorative pattern.
Serve: Slice the cheesecake and serve chilled. Optionally, garnish with fresh raspberries or mint leaves.

Notes

For a smoother topping, strain the raspberry mixture to remove seeds.Add other fruits like strawberries or blueberries for a mixed berry topping.Use an Oreo or nut-based crust for a different flavor.This cheesecake can be made ahead of time and stored in the fridge for up to 2 days.