Description
A creamy raspberry cheesecake with a buttery graham cracker crust, smooth cheesecake filling, and vibrant raspberry topping—perfectly sweet and tangy.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 500g cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 160°C (325°F) and grease a springform pan.
- Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan.
- Bake crust for 10 minutes and let cool.
- In a bowl, beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and sour cream.
- Pour filling over the crust.
- Bake for 50-60 minutes until the center is slightly set.
- Let cheesecake cool completely, then refrigerate for at least 4 hours.
- Heat raspberry jam with lemon juice and drizzle over the cheesecake.
- Top with fresh raspberries before serving.
Notes
- Do not overmix the batter to avoid cracks.
- Use a water bath for a smoother cheesecake texture.
- Chill overnight for best results.
- Fresh raspberries provide the best flavor and presentation.
- Store in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American