Description
This Raspberry Cheesecake features a buttery graham cracker crust, a creamy raspberry-infused filling, and a light whipped cream topping, making it a perfect dessert for any occasion. Enjoy the delightful combination of flavors and textures in this beautiful treat!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh raspberries (plus extra for garnish)
- 1 tablespoon raspberry puree (optional, for color)
- 1 tablespoon pink food coloring (adjust to desired shade)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries (for garnish)
- Mint leaves (optional)
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
- One at a time, add the eggs, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Add the sour cream and mix until smooth.
- Gently fold in the fresh raspberries. Optionally, add the raspberry puree for enhanced flavor and color.
- Add the pink food coloring, mixing until you reach your desired shade.
- Pour the raspberry cheesecake filling over the cooled crust in the springform pan. Spread it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a clean mixing bowl, pour in the heavy whipping cream. Ensure your bowl and beaters are cold for the best results.
- Add the powdered sugar and vanilla extract.
- Beat on medium-high speed until soft peaks form.
- Once the cheesecake is chilled, remove it from the springform pan.
- Top with whipped cream and garnish with fresh raspberries, mint leaves, and chocolate shavings if desired.
Notes
- For a more intense raspberry flavor, consider adding more fresh raspberries or raspberry puree.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- This cheesecake can be made a day in advance for better flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes