Description
A rich and creamy raspberry cheesecake with a crunchy graham cracker crust and a tangy sour cream topping.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Prepare the crust by mixing crushed graham crackers, 1/4 cup sugar, and melted butter; press into pan.
- Bake the crust for 10 minutes and allow to cool.
- In a bowl, beat cream cheese until smooth, then add 1 cup sugar and vanilla extract, mixing until well incorporated.
- Add eggs one at a time, mixing well after each.
- Gently fold in raspberries and lemon juice with a spatula.
- Pour the mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes until edges are set and center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Spread sour cream over the top before serving, garnishing with fresh raspberries.
Notes
Best prepared a day in advance to enhance flavor. Can be topped with fresh mint, whipped cream, or dark chocolate shavings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg