Description
Creamy vanilla cheesecake swirled with tart raspberry sauce, topped with fresh berries and fluffy whipped cream.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar (for crust)
- 4 (8 oz) packages cream cheese
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh raspberries
- 1/4 cup sugar (for raspberry sauce)
- 1 cup heavy cream (for topping)
- 1/4 cup powdered sugar (for whipped cream)
- Fresh raspberries (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar; press into a springform pan to form crust.
- Beat cream cheese, sugar, and vanilla until smooth; add eggs one at a time. Stir in sour cream.
- Blend raspberries with sugar to make sauce; strain for smoothness.
- Pour half the cheesecake batter into the crust, drizzle raspberry sauce, swirl lightly, then top with remaining batter.
- Bake for 55–65 minutes until edges are set but center is slightly jiggly. Cool, then chill for 4+ hours.
- Top with whipped cream (heavy cream + powdered sugar) and extra raspberry sauce.
- Garnish with fresh raspberries before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Chilling the cheesecake is crucial for the best texture.
- Use fresh raspberries for the best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg