Irresistible Raspberry Cheese Cake to Brighten Your Day
This Raspberry Cheese Cake features a creamy texture and vibrant raspberries, perfect for impressing family and friends.
Equipment
- 9-inch springform pan
- Mixing bowl
- Electric mixer
Ingredients
For the Cheesecake Filling
- 8 ounces Cream cheese softened for easy mixing
- 1 cup Granulated sugar balances the tangy raspberries
- 1 teaspoon Vanilla extract enhances flavor
- 3 large Eggs for rich consistency
- 1 cup Fresh raspberries provides tartness
- 2 tablespoons All-purpose flour stabilizes the filling
For the Crust
- ½ cup Melted butter binds crust ingredients
- ¼ cup Granulated sugar sweetens the crust
- 1 ½ cups Crushed graham crackers provides a crunchy base
Instructions
Step-by-Step Instructions for Raspberry Cheesecake
- Preheat your oven to 325°F (160°C). Gather your ingredients and tools.
- In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press into the bottom of your springform pan. Bake for 10 minutes and cool.
- Beat cream cheese until smooth. Gradually add sugar and vanilla extract until well combined.
- Add eggs one at a time, beating well after each addition.
- Gently fold in raspberries and flour. Combine without overmixing.
- Pour filling over the cooled crust and smooth the top.
- Bake for 50 to 60 minutes until edges are set but center is slightly jiggly.
- Cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Garnish with additional fresh raspberries and serve.
Notes
Ensure ingredients are at room temperature for a smooth mixture. Do not overmix when adding raspberries.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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