Description
A delicious and creamy Raspberry Cheesecake topped with a vibrant raspberry glaze and fresh raspberries.
Ingredients
Scale
- 200 g (about 2 cups) graham cracker crumbs or digestive biscuits, finely crushed
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
- 500 g (18 oz) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 250 g (1 cup) sour cream
- 1 tsp vanilla extract
- 250 g (9 oz) fresh raspberries, lightly mashed
- 2–3 tbsp raspberry puree (optional, for extra color and flavor)
- 150 g (1 ½ cups) fresh or frozen raspberries (for glaze)
- 3 tbsp sugar (for glaze)
- 1 tsp lemon juice (for glaze)
- 1 tsp cornstarch mixed with 2 tsp water (for glaze)
- Fresh raspberries (for decoration)
- Whipped cream (piped in swirls, for decoration)
Instructions
- Preheat oven to 160°C (320°F).
- Mix the crushed biscuits, melted butter, and sugar in a bowl until combined. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla extract until fully combined. Fold in the mashed raspberries and optional puree for a rich pink swirl effect. Pour the mixture over the cooled crust.
- Place the pan in a larger roasting tray and pour hot water around it (water bath). Bake at 160°C (320°F) for 50–60 minutes, or until the edges are set and the center still jiggles slightly. Turn off oven, leave cheesecake inside with door slightly open for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook until berries break down. Add cornstarch slurry and stir until thickened. Strain to remove seeds if desired. Cool completely before spreading over the chilled cheesecake.
- Pipe whipped cream swirls around the edge. Top with fresh raspberries. Slice and serve chilled.
Notes
- For a firmer cheesecake, bake a little longer.
- Make sure all ingredients are at room temperature for best results.
- Raspberry puree can be adjusted based on desired color and flavor intensity.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg