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Baked Raspberry Cheesecake

A delightful dessert combining creamy cheesecake with the bright tartness of fresh raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 slices
Course: Dessert, Sweets
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
Cheesecake Filling Ingredients
  • 1 cup sugar
  • 4 packages (8 oz) cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup sour cream
  • 1/4 cup raspberry puree (optional for topping)

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
Cheesecake Filling
  1. In a mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and sour cream.
  4. Gently fold in the fresh raspberries.
Baking
  1. Pour the filling over the crust in the springform pan.
  2. Bake for 60-70 minutes or until the center is set.
Cooling
  1. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
Serving
  1. Top with raspberry puree before serving, if desired.

Notes

Serve chilled and garnished with extra fresh raspberries or a drizzle of raspberry puree. Pairs well with whipped cream or vanilla ice cream. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Ensure all ingredients are at room temperature for a smoother batter and avoid overmixing after adding eggs to prevent cracks.