Description
This Easy Baked Raspberry Cheesecake combines a buttery graham cracker crust with a creamy, smooth cheesecake filling and fresh raspberry topping. Perfectly balanced with a hint of lemon, this classic dessert is both simple to prepare and deliciously satisfying, making it ideal for gatherings and special occasions.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour (or cornstarch)
For the Raspberry Topping
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the 1 cup of granulated sugar and continue beating until well combined. Mix in the vanilla extract. Add the eggs one at a time, blending well after each addition. Stir in the sour cream and flour until the mixture is smooth and well incorporated.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Spread it evenly. Place the pan in the preheated oven and bake for about 50-60 minutes, or until the center is set but slightly jiggly when you gently shake the pan. Avoid overbaking to keep the cheesecake creamy.
- Prepare the raspberry topping: While the cheesecake bakes, combine the fresh raspberries, 2 tablespoons of sugar, and lemon juice in a small bowl. Gently mash the raspberries slightly with a fork to release juices but still maintain some texture.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, spoon the raspberry topping evenly over the cheesecake. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set fully and the flavors to meld.
- Serve: Carefully remove the springform pan sides before slicing. Serve chilled with extra fresh raspberries if desired.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake to maintain a creamy texture.
- The raspberry topping can be adjusted in sweetness to taste.
- Use a water bath (optional) during baking to prevent cracking for an extra smooth surface.
- Allow the cheesecake to chill thoroughly for best flavor and texture.
