Description
A delightful raspberry cheesecake that perfectly balances sweetness and tartness, making for a creamy, decadent dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup fresh raspberries
- 1 cup sour cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter, then press this mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the raspberries gently.
- Pour the cream cheese mixture over the crust in the pan.
- Bake for 50-60 minutes or until the cheesecake sets in the middle.
- Mix the sour cream and powdered sugar, then spread this mixture over the cheesecake.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for best results. Make sure to cover the cheesecake while in the fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cheesecake, raspberry dessert, summer dessert, easy dessert, creamy cheesecake