Description
This Easy Baked Raspberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a vibrant raspberry swirl topping. Perfect for berry lovers, this classic American dessert combines tangy raspberries with rich cheesecake in a beautifully baked treat that’s perfect for any occasion.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are fully coated and clump together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Make the raspberry swirl: In a small saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook for 5 to 7 minutes until the raspberries break down and the sauce thickens. Strain the mixture through a fine mesh sieve to remove seeds. Set the smooth raspberry puree aside to cool.
- Prepare the filling: Using a mixer, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream, mixing just until combined to avoid overmixing.
- Assemble the cheesecake: Pour the cream cheese filling over the prepared crust, spreading it out evenly. Drop spoonfuls of the cooled raspberry puree onto the surface of the filling. Use a knife or skewer to gently swirl the raspberry puree into the batter to create a marbled effect.
- Bake the cheesecake: Place the springform pan in the oven and bake for 50 to 60 minutes, until the center is just set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill and serve: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight. Before serving, garnish with fresh raspberries and a light dusting of powdered sugar if desired for an elegant finish.
Notes
- Using a water bath while baking can help prevent cracks in the cheesecake.
- For an elegant presentation, garnish with fresh raspberries and a dusting of powdered sugar before serving.
