Description
A luscious, velvety cheesecake swirled with tart raspberries and topped with fresh berries and whipped cream.
Ingredients
Scale
- 16 oz Cream cheese
- 2 cups Fresh or frozen raspberries
- 1 1/2 cups Graham cracker crumbs
- 3/4 cup Sugar
- 3 Eggs
- 1 cup Sour cream
- 1 tsp Vanilla extract
- 1/2 cup Butter (melted)
- Whipped cream (for topping)
Instructions
- Preheat oven to 325°F (160°C). Combine graham crumbs, melted butter, and a bit of sugar; press into a springform pan.
- Beat cream cheese and sugar until smooth, then add eggs one at a time.
- Stir in sour cream and vanilla until creamy.
- Gently fold in raspberries, being careful not to crush them completely.
- Pour mixture over crust and bake for about 60–70 minutes, until the center is almost set.
- Cool completely, then chill at least 4 hours or overnight.
- Top with whipped cream swirls and fresh raspberries before serving.
Notes
- For best results, use room temperature cream cheese.
- Chilling overnight enhances the flavor and texture.
- Fresh raspberries are recommended for topping.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg