Raspberry Cheesecake

Indulge in the creamy decadence of this Raspberry Cheesecake, a show-stopping dessert that combines a velvety, tangy cream cheese filling with a buttery graham cracker crust. Topped with a luscious homemade raspberry sauce made from fresh, juicy raspberries, this cheesecake is equal parts elegant and irresistible. Perfectly baked to achieve a smooth, crack-free surface, it’s chilled to perfection for a silky texture that melts in your mouth. With just the right balance of sweetness and tartness, this dessert is a stunning centerpiece for any occasion, from holidays to dinner parties. Follow our step-by-step instructions to create this irresistible dessert that will leave your guests begging for seconds!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 1 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 32 ounces cream cheese, softened
• 1.5 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup sour cream
• 1 pint fresh raspberries
• 0.5 cup granulated sugar
• 1 tablespoon cornstarch
• 0.25 cup water

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 3 tablespoons of granulated sugar.

Step 3

Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.

Step 4

In a large mixing bowl, beat 32 ounces of softened cream cheese until smooth.

Step 5

Gradually add 1.5 cups of granulated sugar, continuing to beat until smooth and creamy.

Step 6

Mix in 2 teaspoons of vanilla extract.

Step 7

Add 4 eggs, one at a time, beating well after each addition.

Step 8

Fold in 1 cup of sour cream until fully incorporated.

Step 9

Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the center is set and edges are lightly browned.

Step 11

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Step 12

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Step 13

In a saucepan, combine 1 pint of fresh raspberries, 1/2 cup of granulated sugar, 1 tablespoon of cornstarch, and 1/4 cup of water.

Step 14

Cook over medium heat, stirring constantly until the mixture thickens and bubbles.

Step 15

Remove from heat and let it cool completely.

Step 16

Before serving, pour the raspberry sauce over the cheesecake and spread evenly.

Step 17

Slice and serve chilled.

Nutrition Facts

Serving size	2563.5 grams (2563.5g)

Amount per serving	% Daily Value*
Calories	8305

Total Fat 594.50g	762%
Saturated Fat 354.00g	1770%
Polyunsaturated Fat 0.00g
Cholesterol 2380mg	793%
Sodium 4489mg	195%
Total Carbohydrate 689.50g	251%
Dietary Fiber 23.80g	85%
Total Sugars 544.30g
Protein 108.40g	217%

Vitamin D 164IU	820%
Calcium 1545mg	119%
Iron 15mg	85%
Potassium 1969mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 5.1%

Carbs: 32.3%