Description
A decadent Raspberry Cheesecake that pairs creamy filling with a buttery graham cracker crust and fresh raspberries, perfect 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).
- Make the crust: In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of your springform pan.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Incorporate flavor: Add the vanilla extract and mix well. Then, incorporate the eggs one at a time, beating well after each addition.
- Fold in the raspberries and raspberry puree, if desired.
- Pour the filling over the crust and bake for 55-60 minutes.
- Cool down: Allow the cheesecake to cool to room temperature for about an hour, then refrigerate for at least four hours before serving.
Notes
This cheesecake can be made a day in advance and stored in the fridge. It’s also adaptable for different fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg