Raspberry Cheesecake Recipe
Raspberry cheesecake is a luscious and decadent dessert that perfectly combines the creamy richness of cheesecake with the tartness of fresh raspberries. This dessert is a delightful treat for any occasion, whether you're entertaining guests or simply indulging in a sweet craving. With its smooth texture and burst of fruity flavor, raspberry cheesecake is sure to become a favorite in your dessert repertoire.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Fresh raspberries for garnish optional
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the fresh raspberries.
- Pour the cream cheese mixture over the prepared crust in the pan.
- In a small saucepan, heat the raspberry jam over low heat until melted and smooth. Drizzle the melted jam over the top of the cheesecake batter.
- Use a knife or toothpick to gently swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is almost set.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- Garnish with fresh raspberries before serving, if desired.