Description
This Ultra Raspberry Cheesecake is irresistibly creamy and bursting with fresh raspberry flavor. It’s simple to make and ideal for festive occasions, making it the perfect homemade dessert for food enthusiasts.
Ingredients
Scale
- 2 1/2 cups graham cracker crumbs, fine crumbs
- 1/4 cup light brown sugar, packed
- 10 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 oz freeze dried raspberries, grounded to a fine crumb
- 1/2 cup sour cream, room temperature or greek yogurt
- 1/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 12 oz frozen raspberries
- 1/2 cup white granulated sugar
- 12 oz fresh raspberries
- 3 tbsp water
Instructions
- Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a circle of parchment paper; spray again and set aside.
- Blend the graham crackers in a food processor until fine crumbs form. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter, mixing with a fork until combined.
- Transfer the crumb mixture into the prepared pan, pressing it halfway up the sides. Use the bottom of a measuring cup to compact the crust.
- Bake the crust for 11 minutes.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth texture.
Feel free to adjust the level of sweetness with the sugar based on your preference.
This cheesecake can be prepared a day ahead and refrigerated for better flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 20g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg