Here’s a delicious and easy recipe for Raspberry Cheesecake:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the raspberry topping:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions:
- Preheat the oven:
Preheat your oven to 325°F (163°C). - Make the crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread out. Bake for 10 minutes, then let it cool while you prepare the cheesecake filling. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and beat until combined. Add the eggs one at a time, mixing after each addition. Once all eggs are added, stir in the sour cream until smooth. - Assemble the cheesecake:
Pour the cheesecake mixture into the cooled crust. Use a spatula to smooth the top. Bake the cheesecake for 50-60 minutes, or until the center is mostly set but still slightly jiggly. - Cool the cheesecake:
Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight for the best results. - Make the raspberry topping:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and form a sauce. If you want a smooth topping, you can blend it and strain out the seeds. Let the sauce cool completely. - Serve:
Once the cheesecake is chilled and the raspberry sauce has cooled, drizzle the raspberry sauce over the top of the cheesecake before serving. You can also garnish with fresh raspberries if you like.
Enjoy your homemade raspberry cheesecake!
