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Classic Raspberry Cheesecake: The Creamy Delight You Need!

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A creamy and dreamy classic raspberry cheesecake topped with a delicious raspberry sauce.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 2 tbsp all-purpose flour
  • For the Raspberry Topping:
  • 2 cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until well combined.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until smooth.
  5. Pour the cheesecake filling over the crust in the springform pan.
  6. Bake for 50-60 minutes or until the center is set and slightly jiggly.
  7. While the cheesecake is baking, prepare the raspberry topping by combining raspberries, sugar, lemon juice, and cornstarch mixture in a saucepan. Cook over medium heat until thickened.
  8. Once the cheesecake is done, let it cool before adding the raspberry topping.
  9. Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Notes

  • For best results, use room temperature cream cheese.
  • Feel free to substitute with other berries for the topping.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipesdays.com/classic-raspberry-cheesecake-recipe-3/