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Homemade Raspberry Cheesecake

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A velvety homemade raspberry cheesecake that is creamy and bursting with fresh flavors, perfect for gatherings or cozy nights in.

Ingredients

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  • 12 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup raspberries (fresh or frozen)
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Combine graham cracker crumbs and melted butter in a mixing bowl; press into the bottom of a 9-inch springform pan.
  3. Beat the softened cream cheese until smooth and creamy; add granulated sugar and vanilla extract, mixing until fluffy.
  4. Add the eggs one at a time to the mixture, blending just until combined.
  5. Fold in sour cream and raspberries until well incorporated.
  6. Pour the cream cheese mixture over the crust in the springform pan.
  7. Bake in the preheated oven for about 60 minutes or until the center is set with a slight jiggle.
  8. Cool at room temperature, then refrigerate for at least 4 hours before serving.
  9. Garnish with remaining fresh raspberries before slicing and serving chilled.

Notes

Make sure to soften the cream cheese beforehand for a smooth batter. If using frozen raspberries, thaw and drain to prevent excess moisture.

Nutrition

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

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