Irresistible Raspberry Cheesecake Recipe in 8 Easy Steps
A creamy and delicious raspberry cheesecake with a buttery crust and fresh raspberry topping.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and sour cream.
- Pour filling over crust.
- Bake for 50-55 minutes until center is set.
- Cool completely, then refrigerate for 4 hours.
- Top with fresh raspberries and melted raspberry jam.
Notes
- Use room temperature cream cheese for smoother texture.
- Let cheesecake cool slowly to prevent cracking.
- Chill thoroughly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg