Description
A creamy and indulgent raspberry cheesecake that perfectly balances tanginess and sweetness, great for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and sugar in a large mixing bowl using an electric mixer until smooth and creamy.
- Add vanilla extract, then incorporate the eggs one at a time, mixing thoroughly after each.
- Fold in the fresh raspberries and raspberry puree gently.
- Pour the mixture over the prepared crust and bake for 55-60 minutes.
- Cool at room temperature for about an hour, then refrigerate for at least 4 hours before serving.
Notes
Prepare the cheesecake a day in advance for best flavor. Ensure all ingredients are at room temperature for smooth mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg