Raspberry Cheesecake Recipe

Indulge in the creamy goodness of cheesecake paired with the tartness of fresh raspberries!

This delightful dessert is perfect for any occasion and is sure to impress your friends and family.

Here’s a simple recipe to make a delicious raspberry cheesecake!

For the Crust:

200g graham crumbs (or digestive biscuits)

100g unsalted butter

2 tbsp granulated sugar

For the Cheesecake Filling:

600g cream cheese, softened

150g granulated sugar

3 large eggs

1 tsp vanilla extract

200g sour cream

200g fresh raspberries (plus extra for garnish)

For the Raspberry Sauce (optional):

150g fresh or frozen raspberries

2 tbsp sugar

1 tbsp lemon juice

Step 1: Prepare the Crust

1. Preheat your oven to 180°C (350°F).

2. In a medium bowl, combine the graham crumbs, melted butter, and sugar. Mix until well combined.

3. Press the mixture firmly into the bottom of a 23 cm (9-inch) spring-form pan to form an even layer.

4. Bake the crust for 10 minutes, then take it out of the oven and allow it to cool.

Step 2: Make the Cheesecake Filling

1. Using an electric mixer, beat the cream cheese in a large bowl until it's smooth and creamy.

2. Slowly incorporate the sugar, mixing until it's fully blended.

3. Add the eggs one by one, beating thoroughly after each addition.

4. Stir in the vanilla extract and sour cream until the mixture is smooth.

5. Carefully fold in the fresh raspberries, making sure to keep them intact as much as possible.

Step 3: Assemble and Bake

1. Carefully pour the cheesecake filling onto the cooled crust in the springform pan, spreading it out evenly.

2. Bake in the preheated oven for 45-50 minutes, or until the edges are firm, but the center remains slightly wobbly.

3. Turn off the oven and let the cheesecake cool inside for about 1 hour to prevent cracking.

4. Take it out of the oven, allow it to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Step 4: Make the Raspberry Sauce (optional)

1. In a small saucepan, combine the raspberries, sugar, and lemon juice.

2. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

3. Strain the sauce through a fine mesh sieve to remove seeds, if desired. Let it cool.

Step 5: Serve

1. Once the cheesecake is chilled, cut around the edges of the spring-form pan to loosen it.

2. Remove the sides of the pan and transfer the cheesecake to a serving plate.

3. Drizzle the raspberry sauce over the cheesecake and garnish with additional fresh raspberries.

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother filling.

Variations: Add a layer of raspberry puree on top of the cheesecake before serving for an extra fruity touch.

Enjoy your delicious raspberry cheesecake, perfect for any dessert lover!