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Raspberry Cheesecake

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  • Serves 8
  • Cooks in 90 mins (30m prep + 60m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Raspberry cheese cake

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 325°F (163°C).
  2. 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. 3.In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. 4.Add the eggs, one at a time, beating well after each addition.
  5. 5.Pour the cream cheese mixture over the crust in the springform pan.
  6. 6.Drop spoonfuls of raspberry preserves onto the cream cheese mixture, then use a knife to swirl it into the batter.
  7. 7.Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
  8. 8.Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
  9. 9.Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
  10. 10.Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
  11. 11.Before serving, top the cheesecake with fresh raspberries.
  12. 12.Slice and enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure to let the cream cheese soften at room temperature before using to ensure a smooth and creamy texture.
  • chevron_rightFor the best results, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
  • chevron_rightFeel free to use your favorite preserves or jam if you don't have raspberry preserves on hand.
  • chevron_rightServe the cheesecake chilled for a refreshing treat.