Description
A rich and silky cheesecake with a buttery graham crust and a fresh raspberry swirl.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly or line the bottom with parchment. Prepare the raspberry puree.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter to form the crust. Press firmly into the bottom of the springform pan.
- Beat the softened cream cheese until smooth and lump-free, add 1 cup sugar and vanilla, and mix until creamy. Add eggs one at a time, then stir in sour cream and raspberry puree.
- Pour the cheesecake batter over the crust, smooth the top, and bake for about 60 minutes until slightly jiggly in the center.
- Turn off the oven, let the cheesecake cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours before serving.
- Release the springform pan and garnish with fresh raspberries before serving.
Notes
For best texture and flavor, chill the cheesecake overnight. To prevent cracks, ensure ingredients are at room temperature and cool slowly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 21g
- Sodium: 275mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 90mg