Raspberry Cheesecake
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Raspberry Cheesecake
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Raspberry cheesecake is a creamy, tangy dessert with a rich cheesecake base, swirled with raspberry sauce, and baked to perfection. A show-stopping treat!
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Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter melted
For the Cheesecake Filling:
- 3 (8 oz) cream cheese softened, packages quantity not specified
- 1 cup sugar
- 3 egg large
- 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.
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
80mg
(27%)
Sodium
190mg
(8%)
Potassium
130mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
500IU
(10%)
Vitamin C
60mg
(67%)
Calcium
1mg
(0%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 190mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 60mg | 67% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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