Description
Discover an easy baked raspberry cheesecake recipe with a creamy texture and fresh raspberry topping. Perfect for celebrations or a special dessert night.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, blending well after each.
- Mix in sour cream. Pour filling over the crust.
- Bake for 55-60 minutes or until the center is set. Cool completely.
- Spread raspberry jam over the cooled cheesecake. Top with fresh raspberries.
- Refrigerate for at least 4 hours before serving.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Use a water bath during baking to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 300mg