Description
A tender, melt-in-your-mouth dessert that balances tangy raspberries with rich cream cheese, perfect for celebrations or weekend baking.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup sour cream
- 1 tablespoon lemon juice
- ¼ cup sugar (for sauce)
- 3 tablespoons milk (for sauce)
- ½ cup water (for sauce)
- ½ cup sugar (for sauce)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter until sandy, then press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat softened cream cheese until smooth, then gradually add granulated sugar until silky. Add eggs one at a time, mixing on low. Stir in sour cream, vanilla extract, and lemon juice.
- Gently fold in fresh raspberries.
- Pour filling into cooled crust. Bake for 50-60 minutes until edges are set and center jiggles slightly. Cool in the oven with door ajar for 1 hour, then cool to room temperature.
- Refrigerate for at least 4 hours before serving.
- For the sauce, combine sugar, milk, water, and additional sugar in a saucepan; simmer and dissolve sugar to create a light syrup. Optionally puree more raspberries for a fruitier sauce.
Notes
To prevent cracks, avoid overbeating after adding eggs and cool slowly. Perfect serving with fresh raspberries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, raspberry, dessert, creamy, baked