Raspberry Cheesecake
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- Serves 8
- Cooks in 90 mins (30m prep + 60m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Raspberry cheese cake
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 325°F (163°C).
- 2.In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- 3.In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- 4.Add the eggs, one at a time, beating well after each addition.
- 5.Pour the cream cheese mixture over the crust in the springform pan.
- 6.Drop spoonfuls of raspberry preserves onto the cream cheese mixture, then use a knife to swirl it into the batter.
- 7.Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
- 8.Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
- 9.Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- 10.Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- 11.Before serving, top the cheesecake with fresh raspberries.
- 12.Slice and enjoy!
lightbulb_outline Tips
- Make sure to let the cream cheese soften at room temperature before using to ensure a smooth and creamy texture.
- For the best results, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Feel free to use your favorite preserves or jam if you don't have raspberry preserves on hand.
- Serve the cheesecake chilled for a refreshing treat.