Indulge in our decadent Baked Raspberry Cheesecake recipe This irresistible delight combines creamy cheesecake with tangy raspberries for a perfect dessert
Ingredients
Scale
1.5 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup granulated sugar (for crust)
1 cup granulated sugar (for filling)
24 oz softened cream cheese
1 cup sour cream
2 tsp vanilla extract
3 large eggs
2 cups fresh raspberries
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/3 cup of sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 3-4 minutes. Then, mix in the sour cream and vanilla extract until well combined.
Add the eggs one at a time, mixing well after each addition until just blended. Be careful not to overmix.
Gently fold the fresh raspberries into the cheesecake batter, being careful not to break them apart too much.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to firm up.
Before serving, garnish with fresh raspberries and mint leaves. Slice and enjoy!
