Description
An easy yet visually stunning dessert with layers of creamy cheese and delightful raspberry flavor, perfect for any occasion.
Ingredients
Scale
1 ½ cups Graham Cracker Crumbs
½ cup Unsalted Butter, melted
24 oz Cream Cheese, softened
1 cup Sour Cream
1 cup Granulated Sugar
4 large Eggs
2 tsp Vanilla Extract
1 cup Fresh Raspberries
Pink Gel Food Coloring (optional)
Whipped Cream for topping
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, press into a greased 9-inch springform pan, and bake for 10 minutes. Allow to cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until fluffy. Add sour cream, eggs, and vanilla; mix until just combined.
- Gently fold in fresh raspberries, reserving some for decoration if desired.
- Add pink gel food coloring if using, and fold in until desired color is achieved.
- Pour filling into the cooled crust and smooth the top. Bake for approximately 60 minutes, until edges are set and center is slightly jiggly.
- Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for one hour. Refrigerate for at least four hours or overnight.
- Before serving, top with whipped cream and additional raspberries.
Notes
For best results, let the cheesecake cool completely in the refrigerator overnight. You can use Greek yogurt as a healthier alternative to sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 102mg
