Description
This easy Raspberry Cheesecake Recipe stands as a testament to the magic of simple ingredients artfully combined.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 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)
- Fresh raspberries for garnish (optional)
Instructions
- Begin your cheesecake journey by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are evenly coated, creating a sandy texture. Transfer this mixture into your greased 9-inch springform pan, pressing it firmly into an even layer using a flat-bottomed glass or measuring cup. This sturdy crust will provide a delightful crunch beneath the creamy filling.
- Place the prepared crust into the preheated oven and bake it for 8 minutes. This step is crucial as it sets the crust, ensuring it holds up to the rich filling. Once baked, let it cool completely. Use this time to gather your filling ingredients and allow the cream cheese to soften if not done already.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until perfectly smooth. Gradually add the sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, ensuring each egg is just blended before adding the next to maintain a silky texture. Finally, mix in the sour cream to maintain that luxurious creaminess.
- Pour half of your cream cheese mixture over the cooled crust. With the back of a spoon, create small wells in the filling, dropping spoonfuls of raspberry jam into each. Gently swirl the jam into the filling with a knife, creating a visually appealing marbled effect. Repeat with the remaining filling and jam to complete your elegant raspberry pattern.
- Transfer the pan to your preheated oven and bake for 50 to 60 minutes, or until the edges are set while the center might still jiggle slightly. This gentle set is the secret to a smooth, creamy consistency. Remove from the oven and allow it to cool at room temperature for a bit before refrigerating for at least 4 hours or overnight, letting the flavors meld beautifully.
Notes
Ensure the cream cheese is softened before mixing is crucial for a smooth and lump-free filling. Do not over-mix the eggs to prevent excessive air and avoid cracks on top. Swirl the raspberry jam gently to preserve those divine marble patterns.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 280 mg
- Protein: 7 g