Description
Delightful raspberry cheesecake promises creamy indulgence with a tangy twist. Rich cream cheese filling nestles atop a buttery graham cracker crust, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces / 226 grams) packages cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
Crust Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup (113 grams / 4 ounces) melted butter
Topping and Flavoring Ingredients:
- 1 cup fresh raspberries
- 1/2 cup raspberry preserves
- 1 teaspoon vanilla extract
Instructions
- Prepare a springform pan and crush graham crackers into fine crumbs, then blend thoroughly with melted butter.
- Press the cracker mixture firmly and evenly across the bottom of the pan, creating a compact foundation for the cheesecake.
- Using an electric mixer, whip cream cheese until completely smooth and velvety, gradually incorporating sugar until fully integrated.
- Introduce eggs individually into the cream cheese mixture, gently mixing after each addition to maintain a silky texture.
- Fold in sour cream and vanilla extract, stirring until the filling achieves a uniform, creamy consistency.
- Carefully transfer the cheesecake filling over the prepared graham cracker crust, ensuring an even distribution.
- Place the springform pan in a preheated oven at 325F (163C) and bake for approximately 60 minutes, watching for a slightly firm center.
- Once baking completes, switch off the oven and allow the cheesecake to cool gradually with the door slightly ajar, preventing sudden temperature changes.
- Refrigerate the cheesecake for a minimum of 4 hours to set and develop its rich, creamy texture.
- Before serving, artfully garnish the chilled cheesecake with fresh raspberries and a delicate drizzle of raspberry preserves.
Notes
- Gently press graham cracker crust to prevent a dense, hard base that might become difficult to slice.
- For a smoother texture, ensure cream cheese is at room temperature before mixing to eliminate lumps and create a silky consistency.
- Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent cracking and promote even baking.
- Consider substituting graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for those with dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 342
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg