Description
A smooth and creamy cheesecake topped with a tangy raspberry sauce, perfect for any dessert occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 cups raspberries
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press into the bottom of your springform pan and bake for about 10 minutes.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the vanilla and lemon juice. Blend in the eggs one at a time, then fold in the sour cream and flour.
- Wrap the bottom of the springform pan in aluminum foil. Pour the filling over the crust, setup a water bath, and bake for 55-60 minutes.
- Let cheesecake cool in the oven for an hour. Cover and refrigerate for at least 4 hours.
- Prepare raspberry sauce by simmering raspberries with sugar and lemon juice, then mix in cornstarch and water until thickened.
- Serve the cheesecake with cooled raspberry sauce on top.
Notes
For best results, use room temperature ingredients. Gradually cool the cheesecake in the oven to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 7 g