Cheesecake is a classic dessert loved by many, and when combined with the vibrant flavor of raspberries, it becomes an irresistible treat. This Raspberry Cheesecake recipe is sure to delight your taste buds and impress your guests. Follow these simple steps to create a mouthwatering dessert that will have everyone asking for seconds.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 cups fresh raspberries
- 1/4 cup raspberry preserves
- Fresh raspberries for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. You can use the back of a spoon or a flat-bottomed glass to press the crumbs down firmly.
- Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and heavy cream until the filling is smooth and creamy.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust. Spread half of the raspberries evenly over the filling. Gently spoon the raspberry preserves over the raspberries. Pour the remaining cheesecake filling over the raspberries and preserves, spreading it out evenly.
- Bake the cheesecake: Place the assembled cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and chill: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Serve: Before serving, carefully remove the cheesecake from the springform pan and place it on a serving plate. Garnish with fresh raspberries if desired. Slice and serve chilled.
This Raspberry Cheesecake is a delightful combination of creamy cheesecake and tart raspberries, making it the perfect dessert for any occasion. Enjoy every creamy, fruity bite!