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Raspberry Cheesecake

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Raspberry cheesecake is a creamy, decadent dessert with a graham cracker crust, rich filling, and tart raspberry swirls. It’s beautiful, flavorful, and perfect for any special occasion or casual indulgence.

Ingredients

  • 1 1/2 cups graham cracker or digestive biscuit crumbs
  • 1/4 cup unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp granulated sugar (for raspberry sauce)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs with melted butter and press into bottom of the pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until creamy.
  4. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until combined.
  5. In a saucepan, combine raspberries, 2 tbsp sugar, lemon juice, and cornstarch mixed with water. Simmer until thickened. Let cool.
  6. Pour cheesecake batter over crust. Add raspberry sauce in dollops on top and swirl gently with a knife.
  7. Bake for 55–65 minutes, or until edges are set and center slightly jiggles.
  8. Cool completely at room temperature. Refrigerate at least 4 hours or overnight before serving.

Notes

  • Add white chocolate chips to the batter for extra sweetness.
  • Top with a thick raspberry layer instead of swirling for a bold look.
  • Try a chocolate cookie crust for a richer flavor base.
  • Swap raspberries with seasonal berries like blueberries or strawberries.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-cheesecake/