Raspberry Cheesecake
A showstopper dessert that's rich, creamy, and perfect for any occasion. This raspberry cheesecake impresses with its vibrant flavor and forgiving recipe, making it an ideal choice for gatherings.
Ingredients
For the crust
- 1 cup graham cracker crumbs Alternatively, use crushed ginger snaps for a zing.
- 1/4 cup unsalted butter, melted Melting ensures the crumbs soak well.
- 1 teaspoon vanilla extract For added warmth; optional.
For the filling
- 24 ounces cream cheese, softened Use full-fat brick cream cheese for best results.
- 3/4 cup granulated sugar Make sure it’s well mixed in.
- 3 large eggs Use real eggs; fresh preferred.
- 1 cup raspberries Fresh or thawed frozen, drained well.
- 1 cup heavy cream For a silkier texture.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and vanilla. Mix well and press into the bottom of a springform pan.
- Chill the crust for at least 30 minutes to firm up.
- In a mixing bowl, blend softened cream cheese and sugar on low speed until smooth.
- Add eggs one at a time, mixing gently to avoid introducing air. Scrape down the sides of the bowl.
- Gently fold in raspberries and heavy cream into the cream cheese mixture.
Baking
- Pour filling into the chilled crust and smooth the top.
- Bake for 60 minutes, then turn off the oven and let it cool inside with the door slightly ajar for 1 hour.
- Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
Notes
For best results, allow the cheesecake to cool slowly to minimize cracks. Keep it stored in the fridge for up to four days. Top with fresh raspberries or a drizzle of chocolate syrup for an enhanced presentation.