Craving a dessert that’s both decadent and delightful, without spending hours in the kitchen? My Baked Raspberry Cheesecake Recipe is just what you need. It’s quick to prepare, uses wholesome ingredients, and bursts with fresh raspberry flavor. I promise, it’ll be your new go-to for impressing guests or just treating yourself. Let’s bake something amazing!
Why You Will Love This Recipe
My grandma, bless her heart, wasn't much of a baker. But one summer, she attempted a cheesecake for my birthday, and it was a disaster. It was cracked, undercooked, and frankly, looked sad. But the raspberry swirl she’d added from her own garden tasted like sunshine and happiness. This Baked Raspberry Cheesecake Recipe is my homage to her courageous – if flawed – baking spirit, perfected to be both easy and incredibly delicious. Every bite reminds me of that day, proving that even imperfect moments can taste amazing.
Ingredients
-
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
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For the Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
-
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions for Making the Recipe
- Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain the raspberry mixture to remove seeds, if desired.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry swirl over the filling and gently swirl with a knife or skewer to create a marbled effect.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours, or preferably overnight.
- Serve: Remove the cheesecake from the springform pan and slice. Enjoy your delicious Baked Raspberry Cheesecake Recipe!
Baked Raspberry Cheesecake Recipe
A decadent and delightful dessert that’s quick to prepare, uses wholesome ingredients, and bursts with fresh raspberry flavor.Ingredients
Equipment
Method
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.1 1/2 cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.24 ounces cream cheese, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain the raspberry mixture to remove seeds, if desired.1 cup fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry swirl over the filling and gently swirl with a knife or skewer to create a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours, or preferably overnight.
- Remove the cheesecake from the springform pan and slice. Enjoy your delicious Baked Raspberry Cheesecake Recipe!