Description
Indulge in the creamy and tangy flavors of this exquisite Cream Cheese Raspberry Cheesecake. The buttery graham cracker crust perfectly complements the rich cream cheese filling, topped with fresh raspberries for a burst of fruity sweetness.
Ingredients
Scale
For the Crust:
- 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
For the Filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the Topping:
- 12 ounces (340 grams) fresh raspberries
- 1 teaspoon lemon juice
- Boiling water for the water bath
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
- Make the Filling: Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, lemon juice, and vanilla. Mix in eggs one at a time. Pour over crust.
- Bake: Place the springform pan in a water bath and bake until set.
- Add Topping: Top the cheesecake with fresh raspberries mixed with lemon juice.
- Chill: Refrigerate the cheesecake for several hours before serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling.
- You can use a water bath to prevent cracks on the cheesecake surface.
- Feel free to experiment with different fruit toppings like strawberries or blueberries.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 130 mg