Description
This Dreamy Raspberry Cheesecake offers a rich and creamy dessert with a buttery graham cracker crust, smooth cream cheese filling swirled with vibrant raspberry puree, and fresh raspberries for a perfect fruity finish. Ideal for special occasions or a delightful treat any time.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Raspberry Layer
- 1 cup fresh raspberries
- ¼ cup raspberry puree
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature before baking.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture is crumbly. Press this evenly into the bottom of a 9-inch springform pan to form the cheesecake crust.
- Mix Cream Cheese: Beat the softened cream cheese in a large bowl until smooth and creamy. Add sugar and vanilla extract, mixing until fully blended for a sweet and flavorful base.
- Add Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition to incorporate air and achieve a smooth texture. Then, mix in the sour cream until the batter is uniform and creamy.
- Layer Batter and Raspberries: Pour half of the cheesecake batter onto the prepared crust. Swirl the raspberry puree on top and scatter fresh raspberries evenly. This creates a beautiful marbled effect and fresh fruit bursts.
- Cover and Smooth: Pour the remaining cheesecake batter over the raspberry layer, smoothing the top to ensure even baking.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes. The edges should be set, but the center should still jiggle slightly when gently shaken, ensuring a creamy consistency.
- Cool and Chill: Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate it for at least 4 hours, preferably overnight, to set completely before serving.
Notes
- Use a 9-inch springform pan to prevent leakage and for easy removal of the cheesecake.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbake; the center should remain slightly jiggly to keep a creamy texture after cooling.
- For raspberry puree, you can blend fresh or frozen raspberries and strain to remove seeds.
- Let the cheesecake chill thoroughly to make slicing easier and to enhance flavor development.
