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Divine 3-Step Raspberry Cream Cheesecake Recipe

Raspberry Cream Cheesecake
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This ultimate dessert treat features a buttery graham crust, rich cheesecake center, and a tangy raspberry topping—perfect for special occasions or sweet cravings!

Ingredients

Scale
  • Crust:
    • 1 ½ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • ½ cup melted butter
  • Cheesecake Filling:
    • 3 (8 oz) cream cheese blocks, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • ½ cup sour cream
    • 2 tbsp all-purpose flour
  • Raspberry Topping:
    • 2 cups fresh or frozen raspberries
    • 1/3 cup sugar
    • 1 tbsp lemon juice
    • 2 tsp cornstarch + 2 tbsp water (slurry)
    • Optional: extra fresh raspberries for garnish

Instructions

  1. Make the Crust: Mix graham crumbs, sugar, and melted butter until evenly combined. Press into a springform pan and bake at 325°F for 10 minutes. Let cool.
  2. Prepare the Filling: Beat cream cheese until smooth, then add sugar and flour. Mix in eggs one at a time, then vanilla and sour cream. Pour into crust.
  3. Bake Low & Slow: Bake at 325°F for 50–60 minutes until center is just set. Cool in the oven with the door cracked, then chill in the fridge at least 4 hours.
  4. Cook the Raspberry Topping: In a saucepan, heat raspberries, sugar, and lemon juice. Add cornstarch slurry and simmer until thickened. Let cool.
  5. Assemble & Chill: Spread cooled raspberry topping over the chilled cheesecake. Top with extra fresh raspberries if desired. Chill 30 more minutes.

Notes

  • Use room temperature cream cheese for smoother filling.
  • Chilling the cheesecake thoroughly ensures clean slices.
  • Fresh raspberries add a vibrant touch for presentation.

Nutrition

Keywords: Raspberry cheesecake recipe, Creamy baked cheesecake, Graham cracker crust dessert, Fruit-topped cheesecake, Special occasion dessert, Homemade raspberry topping

Find it online: https://mealcooked.com/raspberry-cream-cheesecake-recipe/