Easy Raspberry Cheesecake
This Easy Raspberry Cheesecake is creamy and tart, perfect for any occasion and easily customizable with your favorite fruits.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup granulated sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the filling
- 3 packages 3 (8 oz) packages cream cheese, softened Make sure cream cheese is softened to room temperature.
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Add one at a time.
- 0.5 cups 1/2 cup sour cream
- 0.5 cups 1/2 cup raspberry jam or sauce (plus extra for topping)
For garnish
- Fresh raspberries for garnish (optional)
Instructions
Preparation
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Bake the crust for 8 minutes and let it cool.
Making the filling
- In a large bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and vanilla, and mix until combined.
- Add the eggs one at a time, mixing just until blended.
- Stir in the sour cream.
Baking
- Pour half of the filling over the crust. Drop spoonfuls of raspberry sauce, then swirl with a knife.
- Repeat with the remaining filling and sauce.
- Bake for 50-60 minutes, until the center is just set.
- Cool, then chill for at least 4 hours or overnight.
Serving
- Top with fresh raspberries and extra sauce before serving, if desired.
Notes
Serve chilled, topped with more raspberry sauce or alongside whipped cream or vanilla ice cream. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 3 months.