Description
This Baked Raspberry Cheesecake is a decadent dessert featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious raspberry swirl topping. Perfect for any special occasion, this dessert is a showstopper in both taste and appearance.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs (about 12 full crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Swirl:
- In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the berries release their juices and begin to break down.
- Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until combined.
- Stir in sour cream, vanilla extract, and lemon juice. Mix until smooth and creamy.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Drop spoonfuls of the raspberry sauce onto the filling. Use a skewer or knife to create swirls.
- Place the springform pan in a larger baking dish and add hot water to the larger dish to create a water bath, about halfway up the side of the pan.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve:
- Remove from the oven, cool to room temperature, and refrigerate for at least 6 hours or overnight.
- Garnish with fresh raspberries or additional raspberry sauce before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth filling.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg