Raspberry Cheesecake
Raspberry cheesecake is a creamy, tangy dessert with a rich cheesecake base, swirled with raspberry sauce, and baked to perfection. A show-stopping treat!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Mix in vanilla and sour cream. Pour filling over the cooled crust.
- Prepare the Raspberry Sauce: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat. Stir in cornstarch mixture and cook until thickened. Strain to remove seeds, if desired.
- Swirl the Sauce: Drop spoonfuls of raspberry sauce onto the cheesecake batter. Use a knife to swirl it gently.
- Bake and Chill: Bake for 50-60 minutes, or until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Slice and serve chilled with additional raspberry sauce, if desired.
Notes
- Make Ahead: Raspberry cheesecake is a fantastic make-ahead dessert! It tastes even better the next day. Store it covered in the refrigerator for up to 5 days.
- Customizing the Flavor: Add a twist by swirling in some melted chocolate, using a mixed berry topping, or adding a hint of lemon zest to the cheesecake batter for extra freshness.
- Serving Suggestions: Serve with fresh raspberries, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce. It’s also delicious paired with a scoop of vanilla ice cream.
- Allergy-Friendly Options: For a gluten-free version, use gluten-free graham crackers or cookies for the crust. To make it lactose-free, substitute cream cheese and sour cream with their dairy-free alternatives.
- Storage Tips: Keep leftovers in the fridge in an airtight container. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.