Description
Indulge in this Easy Baked Raspberry Cheesecake for a delightful dessert experience. Creamy, tangy, and bursting with fresh raspberries, this classic cheesecake is a sure crowd-pleaser.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Toppings:
- 1 1/2 cups fresh raspberries
- 2 tablespoons raspberry jam (optional for swirling)
- Extra raspberries for garnish
Instructions
- Prepare Crust: Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, melted butter; press into pan. Bake 10 minutes.
- Make Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla, lemon juice; mix well. Pour over crust.
- Add Raspberries: Press raspberries into filling. Swirl in warmed raspberry jam if desired.
- Bake: Place pan in water bath; bake 50-60 minutes. Cool in oven, then refrigerate.
- Serve: Garnish with raspberries before serving.
Notes
- For clean slices, use a hot knife to cut.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
