The Ultimate Baked Raspberry Cheesecake Recipe
Indulge in the ultimate dessert with this Baked Raspberry Cheesecake recipe. This heavenly treat combines the rich and creamy texture of cheesecake with the burst of tangy and sweet flavors from fresh raspberries. The combination is simply irresistible and will satisfy even the most discerning taste buds.
To create this delectable dessert, you will need the following ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 3 (8oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 eggs
Start by preheating your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs and melted butter, and mix until the crumbs are evenly coated. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
In another bowl, mix together the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Gently fold in half of the raspberries into the cream cheese mixture.
Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula. Carefully drop the remaining raspberries onto the cheesecake batter.
Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. Before serving, carefully remove the sides of the springform pan.
This Baked Raspberry Cheesecake is a true showstopper that will impress your family and friends. The creamy, velvety texture combined with the burst of fresh raspberries will leave everyone craving for more. Serve it as a special dessert for any occasion or simply indulge in a slice whenever you need a sweet treat. Try this recipe today and experience the ultimate dessert sensation!
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 3 (8oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 eggs
Cooking steps:
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of a greased 9-inch springform pan to form the crust.
- In another bowl, mix together cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Gently fold in half of the raspberries into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Carefully drop the remaining raspberries onto the cheesecake batter.
- Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Carefully remove the sides of the springform pan before serving.
