Description
This Easy Baked Raspberry Cheesecake features a buttery graham cracker crust and a creamy, smooth cream cheese filling studded with juicy raspberries. Swirled with optional raspberry jam for an extra burst of flavor, this classic American dessert is a crowd-pleaser that chills to perfect firmness and delivers rich, tangy sweetness in every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen raspberries
Optional Topping
- 2 tablespoons raspberry jam (for swirl or topping)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue mixing until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth consistency. Mix in vanilla extract and sour cream until fully incorporated.
- Incorporate raspberries: Gently fold the fresh or frozen raspberries into the cream cheese mixture, being careful not to break the berries to avoid color bleeding.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust, spreading evenly. If using raspberry jam, drop spoonfuls on top and swirl gently with a knife to create a marbled effect.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50–60 minutes, or until the center is just set and the edges turn lightly golden. Avoid overbaking to maintain a creamy texture.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill thoroughly: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely before serving.
Notes
- If using frozen raspberries, do not thaw before folding into the batter to prevent bleeding and discoloration of the filling.
- For a firmer texture, refrigerate the cheesecake overnight instead of just 4 hours.
- Use a springform pan for easy removal and neat presentation.
- Allow the cream cheese to soften at room temperature for easier mixing and smoother filling.
