Description
This Easy Raspberry Cheesecake recipe features a creamy, smooth cheesecake infused with luscious raspberry swirls and a crunchy graham cracker crust. Perfectly baked to a delicate set, this dessert is chilled for hours to develop rich flavors and served with fresh raspberries for a refreshing finish. Ideal for celebrations or indulgent treats, it’s straightforward to prepare and guaranteed to impress.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup raspberry jam or sauce (plus extra for topping)
Garnish
- Fresh raspberries for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to prevent sticking during baking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture is evenly moistened, then press it firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. After baking, remove it from the oven and allow it to cool completely to set before adding the filling.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until fully incorporated and silky in texture.
- Add Eggs and Sour Cream: Add the eggs one at a time, beating just until combined after each addition to prevent overmixing. Gently stir in the sour cream to keep the batter smooth and rich.
- Layer and Swirl Filling with Raspberry Sauce: Pour half of the cheesecake filling over the cooled crust. Spoon dollops of raspberry jam or sauce evenly on top, then create swirls using a knife or skewer. Carefully repeat this layering and swirling with the remaining filling and raspberry sauce.
- Bake Cheesecake: Place the springform pan on the middle rack and bake for 50 to 60 minutes. The cheesecake is done when the edges are set, and the center still slightly jiggles when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then chill it in the refrigerator for at least 4 hours or preferably overnight to set fully and enhance flavors.
- Serve: Before serving, optionally top the cheesecake with fresh raspberries and an additional drizzle of raspberry sauce for extra freshness and visual appeal.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter when adding eggs to prevent cracking during baking.
- Chilling the cheesecake overnight improves texture and flavor melding.
- Use a water bath for baking if you want to minimize cracking (optional).
- Let the cheesecake come to room temperature for about 15 minutes before slicing for cleaner cuts.
