Description
This easy baked raspberry cheesecake is creamy, smooth, and topped with fresh raspberries for a refreshing burst of flavor. The buttery graham cracker crust perfectly complements the rich, tangy filling, making it a delightful dessert that’s simple to prepare and impressively delicious.
Ingredients
1 1/2 cups graham cracker crumbs (or digestive biscuits)
1/4 cup melted butter
2 tbsp sugar (optional)
16 oz (450g) cream cheese, softened
2/3 cup sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Pinch of salt
1 to 1 1/2 cups fresh raspberries
2 tbsp raspberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press evenly into bottom of greased 8 or 9-inch springform pan.
- Bake crust for 8 minutes. Let cool completely.
- Beat softened cream cheese until smooth and creamy. Add sugar and mix well.
- Add eggs one at a time, mixing after each addition.
- Fold in sour cream, vanilla extract, and pinch of salt until just combined.
- Pour filling over cooled crust and gently tap pan to release air bubbles.
- Bake cheesecake for 40 to 45 minutes until center is almost set but still slightly jiggly.
- Cool cheesecake at room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Before serving, arrange fresh raspberries on top. Warm raspberry jam slightly and brush over berries for glaze if desired.
Notes
To avoid cracks, do not overbake; remove cheesecake while center still has slight jiggle.
Let cheesecake cool gradually before refrigerating to reduce cracking.
Fresh raspberries are preferred for topping to avoid sogginess.
Sour cream can be substituted with Greek yogurt or heavy cream with lemon juice.
Store leftover cheesecake covered in refrigerator up to 4 days or freeze up to 2 months.
For a marbled effect, swirl raspberry jam into filling before baking.
Try other berries like blueberries or blackberries as topping variations.
Add whipped cream or nuts in crust for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
