Description
Heavenly raspberry cheesecake whisks dessert lovers into creamy paradise with silky smooth texture and rich berry elegance. Rich Philadelphia cream cheese blends perfectly with sweet raspberries, offering pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 1/2 cups (180 grams) fresh or frozen raspberries
- 2 cups (240 grams) graham cracker crumbs
Sweeteners and Binding Ingredients:
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (25 grams) granulated sugar
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (15 grams) cornstarch
- 2 tablespoons (30 milliliters) water
Additional Ingredients:
- 6 tablespoons (84 grams) unsalted butter, melted
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon (15 milliliters) lemon juice
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with melted butter and sugar until uniformly moistened.
- Press the crumb mixture compactly into the base of a springform pan, creating an even layer.
- Bake the crust for approximately 10 minutes until lightly golden, then allow to cool completely.
- Generate a vibrant raspberry sauce by simmering raspberries and sugar in a saucepan until the fruits soften and release their natural juices.
- Incorporate cornstarch to thicken the sauce, stirring carefully to prevent burning.
- Strain the raspberry mixture through a fine mesh sieve to eliminate seeds, then set aside to cool.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Introduce eggs individually, gently incorporating each to maintain a smooth texture.
- Fold in sour cream, vanilla extract, and lemon juice, blending until the mixture becomes luxuriously creamy.
- Carefully pour the cheesecake filling over the prepared crust, ensuring an even distribution.
- Artfully dollop raspberry sauce across the surface, using a skewer to create elegant marble-like swirls.
- Position the springform pan inside a larger baking dish, surrounding it with hot water to create a protective water bath.
- Bake at a moderate temperature, allowing the cheesecake to set with a subtle jiggle in the center.
- After baking, transition the cheesecake to a cool environment by turning off the oven and leaving the door slightly ajar.
- Once completely cooled, refrigerate for several hours to achieve optimal texture and flavor melding.
- Before serving, embellish with fresh raspberries or an additional drizzle of raspberry sauce for a stunning presentation.
Notes
- Chill graham cracker crumbs before mixing with butter to create a more stable and compact crust that won’t crumble easily.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free cheesecake filling with perfect texture.
- Strain raspberry sauce through a fine-mesh sieve to remove seeds, creating a silky-smooth swirl without unwanted texture.
- Prevent cheesecake cracks by using a water bath and avoiding overmixing, which introduces too much air into the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 30 g
- Sodium: 260 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg