Description
A delightful dessert that combines creamy textures with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (165°C).
- Mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese until smooth in a large mixing bowl. Add the sour cream, powdered sugar, eggs, and vanilla extract, and mix until well combined.
- Fold in the fresh raspberries gently.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For best flavor, serve chilled with a dollop of whipped cream and garnish with fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg