Print

Baked Raspberry Cheesecake

Print Recipe

A creamy and rich dessert that combines cheesecake with the sweet tartness of fresh raspberries.

Ingredients

Scale
  • 8 oz cream cheese
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form the crust.
  3. In a large bowl, beat the cream cheese until smooth, then add the sour cream and sugar, mixing until well combined.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Fold in the fresh raspberries gently.
  6. Pour the cheesecake batter over the crust in the springform pan.
  7. Bake in the preheated oven for about 50-60 minutes or until set.
  8. Allow to cool, then refrigerate for at least 4 hours before serving.
  9. Garnish with additional raspberries if desired.

Notes

For best results, serve cooled or at room temperature. Add a dollop of whipped cream and garnish with fresh raspberries.

Nutrition

Keywords: cheesecake, raspberry dessert, baked cheesecake, easy dessert, fruit dessert

Find it online: https://alexandrarecipes.com/baked-raspberry-cheesecake-baked-cheesecake/