Ingredients
Scale
Crust
- 1 1/2 cups (170 g) graham cracker crumbs
- 2 tbsp (25 g) granulated sugar
- 1 tbsp light brown sugar
- 7 tbsp (100 g) unsalted butter, melted
Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1 tsp vanilla extract
- 3 large eggs
Raspberry Sauce
- 12 oz (340 g) raspberries (fresh or frozen)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tbsp lemon juice
- 1–2 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, sugars, and melted butter until the mixture resembles wet sand.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
- Make the Filling:
- Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing well.
- Add eggs one at a time, mixing gently to avoid incorporating air bubbles.
- Prepare the Raspberry Sauce:
- In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat until raspberries break down and the sauce thickens.
- Strain for a smooth sauce or leave some seeds for texture. Add cornstarch if needed for consistency.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust.
- Spoon raspberry sauce over the batter, then add the remaining batter on top.
- Dollop additional raspberry sauce and swirl with a knife for a marbled effect.
- Bake the Cheesecake:
- Preheat the oven to 325°F (165°C). Bake for 55–60 minutes, or until the center is nearly set.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually.
- Chill:
- Refrigerate for at least 8 hours or overnight to set.
- Serve:
- Garnish with fresh raspberries and drizzle with additional raspberry sauce before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Store cheesecake covered in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10g
- Trans Fat: v
- Carbohydrates: 40g
- Fiber: 2 g
- Protein: 6g
- Cholesterol: 125 mg