Description
A creamy, tangy cheesecake studded with fresh raspberries and a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry sauce (optional)
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan or line the bottom with parchment. Bring cream cheese and eggs to room temperature.
- In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter until evenly moistened. Press into the bottom of the springform pan and chill.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Gently fold in fresh raspberries with a spatula.
- Pour cream cheese mixture over chilled crust. Bake for about 60 minutes until the center is slightly jiggly.
- Cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, release from springform pan and garnish with raspberry sauce and extra raspberries if desired.
Notes
Use room temperature ingredients for a smoother batter. A water bath can help prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 28g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.2g
- Protein: 6g
- Cholesterol: 70mg