Description
This Easy Raspberry Cheesecake is a delightful dessert featuring a creamy cream cheese filling swirled with sweet raspberry sauce on a buttery graham cracker crust. Perfectly baked to a smooth, rich texture and topped with fresh raspberries, it’s an impressive yet straightforward recipe ideal for any occasion.
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 to prevent sticking and allow for easy cheesecake removal.
- Make crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Bake crust: Bake the crust in the preheated oven for 8 minutes, then remove it and allow it to cool to room temperature before adding filling.
- Prepare filling base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until fully combined and silky.
- Add eggs and sour cream: Add eggs one at a time to the cream cheese mixture, mixing just until blended after each addition to avoid overmixing. Then, gently stir in sour cream until evenly incorporated.
- Layer filling and raspberry sauce: Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry jam or sauce over the filling and use a knife to gently swirl it for a marbled effect. Repeat with the remaining filling and raspberry sauce on top.
- Bake cheesecake: Bake the cheesecake for 50 to 60 minutes until the center is just set but still slightly jiggly. Remove from oven and allow to cool completely.
- Chill and garnish: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set fully. Before serving, top with fresh raspberries and an additional drizzle of raspberry sauce if desired.
Notes
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Do not overmix eggs to avoid incorporating too much air, which can cause cracks.
- Chilling the cheesecake overnight improves texture and flavor.
- A springform pan is best for easy removal; if unavailable, line a regular pan with parchment paper.
- Fresh raspberries are optional but add a lovely fresh finish and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
