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Dreamy Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 25 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Dreamy Raspberry Cheesecake combines a buttery graham cracker crust with a luscious, creamy filling infused with fresh raspberry puree and whole raspberries. Baked to perfection, this dessert is elegantly swirled with vibrant raspberries and topped with optional fresh raspberries and mint for a visually stunning and delicious treat perfect for any special occasion or a delightful indulgence.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 tablespoon granulated sugar

Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup fresh raspberries
  • ½ cup raspberry puree (made from fresh or frozen raspberries)
  • 2 tablespoons cornstarch
  • Pinch of salt

Garnish (Optional)

  • Fresh raspberries
  • Mint leaves

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and set it aside to be used later.
  2. Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Mix until the mixture has a wet, sandy texture, ensuring all crumbs are moistened.
  3. Press and Bake Crust: Firmly press the crust mixture into the bottom of the prepared springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely before adding the filling.
  4. Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, about 2 to 3 minutes. This ensures a silky texture for your cheesecake filling.
  5. Add Sugar: Gradually add 1 cup of granulated sugar to the cream cheese, continuing to beat until the mixture is fluffy and fully combined, approximately 2 minutes.
  6. Incorporate Vanilla and Eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition and scraping down the bowl sides as necessary to blend everything evenly.
  7. Add Remaining Ingredients: Add in the sour cream, raspberry puree, cornstarch, and a pinch of salt. Mix on low speed until just combined, taking care not to overmix to maintain a smooth filling.
  8. Fold in Fresh Raspberries: Gently fold the fresh raspberries into the batter with a spatula. This technique creates beautiful swirls and prevents the berries from breaking apart.
  9. Pour Filling onto Crust: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Smooth the top carefully with a spatula for an even surface.
  10. Bake the Cheesecake: Bake in the oven at 325°F (160°C) for 50 to 60 minutes, or until the center is mostly set yet still slightly jiggly when gently shaken.
  11. Cool in Oven: Turn off the oven and slightly open the oven door. Allow the cheesecake to cool inside the oven for 1 hour, which helps prevent cracks by cooling it gradually.
  12. Cool to Room Temperature and Refrigerate: After removing from the oven, let the cheesecake cool completely to room temperature, then refrigerate for at least 4 hours or overnight to fully set and deepen flavors.
  13. Remove from Pan: Before serving, carefully run a knife around the edges of the cheesecake to loosen it, then remove the sides of the springform pan.
  14. Garnish and Serve: Garnish the cheesecake with additional fresh raspberries and mint leaves if desired. Slice and serve chilled for the best experience.

Notes

  • For best texture and flavor, use full-fat cream cheese and sour cream.
  • Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
  • Use fresh or frozen raspberries for the puree, making sure they are pureed smoothly and strained if desired.
  • Allowing the cheesecake to cool gradually in the oven helps reduce cracking.
  • Refrigerate the cheesecake overnight whenever possible for optimal firmness and flavor development.
  • If you don’t have a springform pan, line a normal cake pan with parchment paper for easier removal.
  • To make the raspberry puree, blend raspberries until smooth and strain out seeds for a finer texture if preferred.

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Find it online: https://fastcookingfun.com/dreamy-raspberry-cheesecake-recipe/