Description
This Dreamy Raspberry Cheesecake features a rich and creamy cream cheese filling layered with a swirl of fresh raspberry puree and topped with juicy raspberries, all set on a buttery graham cracker crust. Perfectly baked to have a soft, slightly jiggly center with a firm edge, this cheesecake is an elegant dessert ideal for any special occasion or a delightful treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Toppings and Swirl
- 1 cup fresh raspberries
- ¼ cup raspberry puree
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make Cheese Filling: Beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until well blended.
- Incorporate Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Then mix in the sour cream until fully combined.
- Layer Batter and Add Raspberry Swirl: Pour half of the cheesecake batter onto the prepared crust. Swirl the raspberry puree gently into this layer and sprinkle fresh raspberries evenly on top.
- Top with Remaining Batter: Cover the raspberry layer with the remaining cheesecake batter and smooth the surface carefully for even baking.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes until the edges are set but the center remains slightly jiggly, indicating perfect doneness.
- Cool and Chill: Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to let it set completely before serving.
Notes
- Ensure cream cheese is softened for a smooth batter and to avoid lumps.
- Use a water bath during baking if you want to prevent cracking; wrap the springform pan with foil to prevent water seepage.
- Fresh raspberries can be substituted with frozen ones if fresh are unavailable—thaw and drain prior to use.
- Allow the cheesecake to chill thoroughly for best slicing results and flavor development.
- You can decorate with additional raspberries or whipped cream before serving.
