Description
A luscious cheesecake combining creamy richness and the delightful tartness of fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup fresh raspberries
- 1/2 cup raspberry puree
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Add fresh raspberries and raspberry puree, folding gently until just combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours or overnight before serving chilled.
Notes
For best results, use room temperature ingredients and consider a water bath to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg