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–+ servings
Callie Brooks

Creamy Raspberry Cheesecake

A delightful dessert that balances rich cream cheese with the tartness of fresh raspberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Crushed graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Ensure it's at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time
  • 1/4 cup lemon juice
  • 2 tablespoons cornstarch
  • 1 cup fresh raspberries Can be substituted with other berries
  • 1 cup heavy cream For added creaminess
For garnishing
  • 1/2 cup raspberry confit For topping
  • 1/4 cup raspberry glaze For drizzling
  • 1 cup lemon mousse For serving

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended. Press this mixture firmly into the bottom of a springform pan to form the crust.
Making the Filling
  1. In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  2. Add the eggs one at a time, ensuring to mix well after each addition until fully incorporated.
  3. Stir in the lemon juice and cornstarch, then gently fold in the fresh raspberries.
Baking
  1. Pour the cream cheese mixture over the prepared crust and bake for 50-60 minutes or until set.
  2. Once baked, allow the cheesecake to cool, then refrigerate for at least 4 hours for the best texture.
Serving
  1. Before serving, top with raspberry confit, dollops of lemon mousse, and a drizzle of raspberry glaze.
  2. Garnish with additional fresh raspberries if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 20g

Notes

For best results, ensure cream cheese is softened. Use a shallow dish of water in the oven to maintain moisture and prevent cracks during baking. This cheesecake pairs well with whipped cream or raspberry sorbet.

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